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Pumplin Munchies
Author/Submitted by:
Servings: 12
Categories:
Cookies
/
Desserts
Ingredients: 1/2
c
Flour 1/2
c
Oats, old-fashioned rolled 1/2
c
Walnuts,
finely chopped
1/4
c
Sugar, light brown,
firmly
-packed 1/4
c
Butter,
melted (1/2 stick_)
1
t
Extract, vanilla 1/2
ts
Cinnamon
-----FILLING----- 1
c
Pumpkin puree,
canned
2
lg
Eggs,
lightly beaten
3/4
c
Half & half 1/2
c
Sugar, light brown,
packed
1/2
ts
Cinnamon 1/2
ts
Nutmeg 1/2
ts
Ginger 1/2
ts
Cloves, ground
-----TOPPING----- 3
oz
Cheese, cream,
softened
1
c
Sugar, powdered 2
ts
Extract, vanilla 24
x
Pecan halves
Directions:
Preheat oven to 350 degrees. Grease an 8" square baking pan.
Mix together flour, oats, nuts, brown sugar melted butter, vanilla,
and cinnamon. Press mixture evenly into prepared pan.
Bake cookie base for 10 minutes. Transfer pan to a wire rack to cool
completely.
To prepare filling, mix together pumpkin puree, eggs, half & half,
brown sugar, cinnamon, nutmeg, ginger, and cloves. Pour over cookie
base.
Bake until set, 40 minutes. Transfer pan to a wire rack to cool
completely.
To prepare topping, beat cream cheese at medium speed until creamy.
Sift confectionsers' sugar over cream cheese. Add vanilla. Beat
until smooth. Spread cream cheese mixture over filling. Cut into 12
bars. Decorate each bar with 2 pecan halves.
<Great American Home Baking 09-19>
Baking Tips: Bake cookie base up to 3 weeks ahead and freeze until
needed. Once filling is added, base will begin to get soggy within a
day. For the best flavor and texture, serve bars the same day you
bake them.
From: Margaret Young Date: 09-01-96 (08:46)
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