October 2005 Supper Club, Recipe from Jessica
For the bars
- 1/3 cup canola oil
- 2 large eggs
- 1 cup sugar
- 1 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1-1/4 cups all-purpose flour, sifted
For the frosting
- 1/2 cup cream cheese, softened
- 3 tablespoons butter, softened
- 1-3/4 cups confectioners’ sugar, sifted
- 1 teaspoon vanilla
- Finely diced crystallized ginger
Preheat oven to 350. Lightly coat a 9X9 or 7 X 11 baking pan with cooking spray. In a medium bowl, cream together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Slowly add the flour, stirring with a wooden spoon just until smooth. Spread the mixture into the prepared dish.
Place in the oven and bake for 25-30 minutes, or until a toothpick placed in the center comes out cleam. Remove from the oven and place on a rack to cool completely.
Combine the cream cheese, butter, and vanilla in a medium sized bowl and mix until thoroughly combined. Add the sifted powdered sugar and mix on medium until smooth. If the mixture is too thin, add a little more powdered sugar. If it is too thick, add milk by teaspoons until the frosting is spreadable. Frost the bars and sprinkle with the diced ginger.