 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Another family favorite from the 2002 Holiday Baking Cookbook. This is a great recipe to take to potlucks, church socials or just sharing over coffee with friends. Ingredients:
2 1/4 cups all-purpose flour |
2 1/2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1/4 teaspoon salt |
1 1/2 cups packed brown sugar |
3/4 cup butter, softened |
1 teaspoon vanilla |
2 eggs |
1 cup solid pack pumpkin |
1 (8 ounce) package cream cheese, softened |
2 tablespoons butter, softened |
2 cups powdered sugar |
1 1/2 teaspoons vanilla |
Directions:
1. Preheat oven to 350 degrees.
2. Spray bottom and sides of jelly roll pan 15-1/2x10-1/2x1-inch with non-stick cooking spray.
3. Mix together flour, baking powder, cinnamon and salt in medium bowl; set aside.
4. In large mixing bowl beat brown sugar, butter and vanilla until creamy. Beat in eggs and pumpkin until well mixed. Gradually beat in flour mixture. Spread into prepared jelly roll pan.
5. Bake 20-25 minutes or until toothpick inserted in center comes out clean.
6. Cool completely for 1 hour.
7. When cookies are cool, prepare the frosting.
8. Beat cream cheese, butter and powdered sugar in small bowl until smooth. Stir in vanilla.
9. Spread evenly over the cookies.
10. Can decorate with finely chopped crystallized ginger or by taking small cookie cutters dipped into cinnamon and press lightly onto the tops of frosted bars.
|
|