Ingredients
Method
- Preheat oven to 350 degrees Fahrenheit
- In a saucepan melt butter until foamy and nutty, not browned
- In the same sauce pan add pumpkin and brown sugar
- In a separate bowl whisk together flour, and spice
- Create a "well" in the dry ingredients, add wet ingredients and egg.
- Slowly whisk with a fork from the middle of the wet ingredients while gradually incorporating the dry. Do not overmix.
- Pour into desired size pan and bake for 23-25 minutes (see notes for more)
Optional topping
- Chocolate chips
- Add a layer of cream cheese frosting the to top for a decadent cookie bar
Notes
*To ensure a dense and gooey "cookie" style bar, removing extra moisture from the pumpkin will be key. The pumpkin I use was very dry and had to be whisked into the butter to incorporate smoothly.
Roasting:
While the oven is preheating spread your pumpkin out on a parchment paper lined cookie sheet. Place in the oven until the pumpkin appears dark and dry. Depending on your preference this can be anywhere from 20-30 minutes.
Blotting:
Using paper towel dollop 1/2 cup pumpkin puree into 3-4 pieces of paper towel and blot using the edges. I like to make an envelope and press lightly. There will be A LOT of moisture, this method is time consuming but you can ultimately control how much moisture you will have in the recipe for the end result you want.
*For a gooey, dense bar, use a 8x8 pan. For a thin crispy bar use a 8x13. Both pans will give a crispy exterior.
Blotting:
Using paper towel dollop 1/2 cup pumpkin puree into 3-4 pieces of paper towel and blot using the edges. I like to make an envelope and press lightly. There will be A LOT of moisture, this method is time consuming but you can ultimately control how much moisture you will have in the recipe for the end result you want.
*For a gooey, dense bar, use a 8x8 pan. For a thin crispy bar use a 8x13. Both pans will give a crispy exterior.