Friday, August 24, 2012

Fall Treat: Pumpkin Bar Pumpkins {Kid's Co-op}


Last Sunday a friend brought pumpkin chocolate chip cookies to a meeting I attended. They were delicious and they got me so excited for Fall and pumpkin treats!

Since I'm ready to bring on Fall, I thought I'd share a favorite pumpkin bar recipe with you today. 

To make it extra cute I used my mini bundt cake pans and added Hershey bar stems. I got this idea from Pinterest last year but cannot find the link to my inspiration anywhere right now. Once I find it, I will add the link here. I didn't put frosting on my pumpkin shaped treats... but I'm thinking next time I will try that.


PUMPKIN BARS

1 ½ cup flour
1 ¾ cup sugar
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
½ tsp cloves
½ tsp salt
½ C oil
1 can pumpkin (15 oz)
3 eggs

Heat oven to 350 degrees.
Grease 9 x 13 inch baking pan.
In a large bowl, combine all bar ingredients.
Beat at low speed until moistened, then beat at medium speed until blended.
Pour into greased pan and spread evenly.
Bake at 350 degrees for 25 to 30 minutes, or until toothpick inserted in center comes out clean.
Cool completely before frosting.

FROSTING 
(I just used canned Betty Crocker cream cheese frosting bc I was lazy)

2 cups powdered sugar
1/3 c butter, softened
1 package (3 oz.) cream cheese, softened
1 Tbs milk
1 tsp vanilla
Place all ingredients in a small bowl. Beat on high until smooth. Spread on cooled bars.

Yield: 24 bars

If you make these, let me know how it goes. If you have a good pumpkin recipe, share the link or the recipe in the comments.

Don't forget to share any activities or favorite posts from this past week in our Kid's Co-op Link up! I always enjoy seeing what you've been up to! Have a fabulous weekend... and wish me luck camping outside under the stars tomorrow night as a large and in charge 30 week pregnant lady :)




PS- Our Kevin Henkes giveaway week is in session! Don't miss out! We are giving away a copy of Chester's Way. Don't forget to enter!

3 comments:

  1. Those Pumpkin Bars are adorable! I love that you added the little chocolate stem. Our family loves having this Pumpkin Maple Coffee Cake every fall... it's a tradition... So yummy and makes the house smell so autumn-y. Thanks for providing such a wonderful website for us!
    http://happyhomefairy.com/2011/10/15/recipe-pumpkin-maple-coffee-cake/

    ReplyDelete
  2. Those Pumpkin Bars are adorable! I love that you added the little chocolate stem. Our family loves having this Pumpkin Maple Coffee Cake every fall... it's a tradition... So yummy and makes the house smell so autumn-y. Thanks for providing such a wonderful website for us!
    http://happyhomefairy.com/2011/10/15/recipe-pumpkin-maple-coffee-cake/

    ReplyDelete
  3. Molasses Ginger Cookie Sandwiches
    2 cups all-purpose flour
    2 tsp baking soda
    2 1/2 tsp ground ginger
    1 tsp ground cinnamon
    1 tsp ground cloves
    1 tsp salt
    1/ 2 cup (1 stick) unsalted butter, room temp
    1/ 4 cup vegetable shortening
    1/ 4 cup vegetable shortening
    1 cup (packed) dark brown sugar
    1 egg
    1/ 4 cup Brer Rabbit® Molasses
    1 Tbsp grated orange peel
    1/4 cup sugar for rolling
    1 qt. vanilla ice cream, softened slightly
    Sift first 6 ingredients into a medium bowl. Combine butter, shortening and brown sugar in a large bowl and beat until fluffy. Add egg, molasses and orange peel, beat until blended. Add dry ingredients; mix just until incorporated. Cover and chill 1 hour. Preheat oven to 350°F. Grease 2 baking sheets. Place sugar in small bowl. Using wet hands, form dough into 24 equal balls. Roll in sugar to coat.

    Transfer to prepared baking sheets, spacing 2˝ apart. Bake 12–15 minutes. until golden and cracked on top but still soft. Cool 1 minute before transferring to rack to cool completely. To Make Sandwiches: Place 12 cookies on work surface flat side up. Top each with 1/3 cup ice cream. Spread to 1/4˝ from edge. Top each with second cookie, press to adhere. Freeze 2 hours. Keep frozen until serving. Yields 12 cookie sandwiches.

    Use pumpkin ice cream instead of vanilla. Yummiest fall treat ever!

    ReplyDelete

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