The creamy brown sugar frosting makes theperfect flavor companion to these moist pumpkin bars.
Recipe: Penuche Pumpkin Bars
Bars: 1/2 cup (1 stick) butter 1 cup light brown sugar, packed 2 large eggs 1 teaspoon pure vanilla extract 1 cup pumpkin pur e 1 cup all-purpose flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 cup toasted nuts, chopped (optional)Penuche Frosting: 1/2 cup (1 stick) butter 1 cup light brown sugar, packed 1/4 cup whole milk or light cream 2 cups confectioners (powdered) sugar
For Bars: Preheat oven to 350°F (175°C).Lightly butter and flour a 13x9x2-inch pan.
In a large bowl, cream together butterand sugar using an electric mixer. Add eggs and vanilla extract,mix to combine. Add pumpkin; mix well.
In a medium bowl, combine flour, bakingpowder, baking soda, salt, cinnamon, ginger and nutmeg; mix tocombine. Slowly add flour mixture to butter mixture; mix well.If desired, add nuts or raisins; mix until dispersed evenly.
Pour batter into prepared pan; spreadevenly. Bake 20 to 25 minutes or until a toothpick inserted incenter comes out clean. Allow bars to cool in pan before toppingwith fudge frosting.
For Penuche Frosting: Combine butter andbrown sugar in a sauce pan over medium high heat; bring to aboil. Lower heat to medium low and continue to boil for 2 minutes,stirring constantly. Add milk and return to boil, stirring constantly.Transfer mixture to a medium bowl; cool to lukewarm.
Gradually add confectioners sugar,stirring until incorporated. Beat mixture until thick enoughto spread; adding additional confectioners sugar if needed.If fudge is too thick, add a little hot water.
Frost cooled bars with warm fudge; letfudge set completely before cutting into squares. Store finishedbars covered in the refrigerator for up to 3 days
Makes 24 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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