"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin Spice Sugar Cookie Bars Recipe

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This recipe for Pumpkin Spice Sugar Cookie Bars, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Devin Fagan

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter
1 c. sugar
2 eggs
2 tsp. vanilla
1 c. pumpkin puree
3 c. flour
1 tsp. pumpkin pie spice
1 tsp. baking powder
tsp. salt

FROSTING:
c. butter, room temperature
1 (8 oz) pkg, cream cheese, room temperature
2 tsp. vanilla
4 c. powdered sugar
tsp. cinnamon

Directions:
Directions:
Preheat oven to 350F. Line a 9 x 13" cake pan with parchment paper or aluminum foil and lightly spray with non-stick baking spray. Set aside. For the cookie dough: With a stand or hand mixer, cream together the butter and granulated sugar until creamy and fluffy. Add the eggs, pumpkin puree and vanilla and mix until combined. In a separate bowl, sift together the flour, baking powder, pumpkin pie spice and salt. Gradually add the dry ingredients (about 1 cup at a time) to the wet ingredients, stopping the mixer to scrape down the sides of the bowl. Dough will be thick, like a brownie batter. Using a rubber scraper, press the dough evenly into the prepared pan. Bake at 350 for 19-21 minutes until just golden brown. Do your best not to overcook, as the bars will become hard and overly dry if baked too long. (20 minutes seems to be the ideal time.) Remove from oven and let cool completely before frosting.

FROSTING:
With a hand or stand mixer, cream the room temperature butter an cream cheese along with the vanilla. Gradually begin adding the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl. Gradually add in the cinnamon as well. Spread the frosting over the cooled bars. For easy cutting, refrigerate the bars until just before cutting and serving.

 

 

 

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