Pumpkin, spices, and sweetened condensed milk bring a fall twist to bar cookies. These are made with canned pumpkin, but feel free to substitute your own cooked pumpkin puree. I like to add plumped raisins.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
- 2 cups flour
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1-1/8 cups chopped walnuts or pecans
- 3/4 cup soft butter
- 2 eggs
- .
- 2-1/2 cups canned pumpkin
- 1-3/4 cups (1 can) sweetened condensed milk
- 3 eggs
- 2 teaspoons cinnamon
- 3/4 teaspoon allspice
- 1/4 teaspoon salt
Preparation:
Preheat oven to 350 degrees F.
Mix flour, brown sugar, sugar, cinnamon, and walnuts or pecans until crumbly, then add butter. Reserve 1-1/4 cups of this mixture for topping. To the remainder, add 2 eggs and mix until dough forms. Spread in bottom of 9 x 13-inch ungreased pan.
Mix pumpkin, sweetened condensed milk, eggs, cinnamon, allspice, and salt well and pour over unbaked crust. Top with the reserved dry topping. Bake at 350 degrees F. for 45 to 50 minutes.
Cool and serve plain or topped with whipped cream.
Yield: 24 servings
Recipe Source: Barbara Mikacich from Andiamo Restaurant, Sacramento, California
Reprinted with permission.
Mix flour, brown sugar, sugar, cinnamon, and walnuts or pecans until crumbly, then add butter. Reserve 1-1/4 cups of this mixture for topping. To the remainder, add 2 eggs and mix until dough forms. Spread in bottom of 9 x 13-inch ungreased pan.
Mix pumpkin, sweetened condensed milk, eggs, cinnamon, allspice, and salt well and pour over unbaked crust. Top with the reserved dry topping. Bake at 350 degrees F. for 45 to 50 minutes.
Cool and serve plain or topped with whipped cream.
Yield: 24 servings
Recipe Source: Barbara Mikacich from Andiamo Restaurant, Sacramento, California
Reprinted with permission.
