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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pumpkin Spice Bars Recipe

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This recipe for Pumpkin Spice Bars is from The Johnson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups graham cracker or ginger snap crumbs
7 T butter, melted
1 ⅔ c plus ¼ c sugar, divided
2 c all purpose flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 eggs
1 can (15oz) pumpkin purée
1 c vegetable oil
1 can (16oz) cream cheese frosting
Halloween shaped sprinkles
Directions:
Directions:
1. Preheat oven to 350ºF. Line a 15 x 11 inch pan with foil; set aside.
2. In a small bowl, mix graham cracker crumbs, butter and ¼ c sugar until well combined. Spread mixture into prepared pan. Using a measuring cup with a flat bottom, smooth mixture to form an even crust.
3. Bake crust until fragrant, about 6 minutes; let cool completely.
4. In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt. In a separate bowl beat eggs, remaining sugar,pumpkin purée and oil; stir in flour mixture.
5. Using a rubber spatula, spread the pumpkin mixture evenly over the cooled crust in pan.
6. Bake until filling pulls away from the pan, 25-30 minutes; let cool completely in pan.
7. Frost the top of the cooled bars with cream cheese frosting. Gently drag the tines of a fork from side to side through the frosting to create a wave pattern. Sprinkle with Halloween shaped sprinkles. Cut into 24 bars and serve
Personal Notes:
Personal Notes:
To keep the wave decoration in the frosting neat, wipe the fork each time you have pulled it through the frosting to remove any excess.

Use a crescent shape cookie cutter and orange sugar to create small moon bars.

 

 

 

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