Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Pumpkin Spice Bars




Source of Recipe


Source: Cooking at a Glance - Cookies


List of Ingredients




For Bars:

Just under a cup of All-purpose flour

1 cup packed brown sugar

1/2 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

2 teaspoons finely chopped crystallized ginger or 1/2 teaspoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon salt

2 eggs

1 cup canned pumpkin

3/4 cup raisins

1/2 cup cooking oil


For Topping:

3 ounces white chocolate, chopped

1 teaspoon shortening



Recipe



FOR BARS: In a large mixing bowl stir together the flour, brown sugar, granulated sugar, baking powder, baking soda, crystallized or ground ginger, cinnamon, and salt. In another mixing bowl beat the eggs slightly. Stir in the pumpkin, raisins, and oil. Stir pumpkin mixture into flour mixture.


Spread batter into an ungreased 15x10x1-inch baking pan. Bake in a preheated 350-degree oven for 15 to 20 minutes, or till a wooden toothpick inserted near the center comes out clean. Cool in pan on a rack.


FOR TOPPING: In a small, heavy-duty plastic bag combine baking bar and shortening. Close bag just above ingredients, then set sealed bag in a bowl of warm water till contents are melted. Snip 1/4 inch from one corner of bag. Squeeze topping from bag over bars in a crisscross design. Cut bars before topping is completely set.