Just in time for Thanksgiving!! These bars turned out so moist! The only problem was the white chocolate, it would not squeeze out properly and ended up becoming globs, as seen above. Luckily the taste is wonderful!
Pumpkin Spice Bars from 52 Cookies
1 1/2 cups all purpose flour
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons crystallized ginger (finely chopped)
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup canned pumpkin (not pie filling)
1/2 cup cooking oil
1/2 cup white chocolate ( I used morsels)
1 teaspoon shortening
Preheat oven to 350. In a large mixing bowl stir together the flour, brown sugar, granulated sugar, baking powder, baking soda, ginger, cinnamon, and salt. In another mixing bowl, beat the eggs sllightly. Stir in the pumpkin and oil. Stir into the flour mixture.
Spread the batter into an ungreased baking pan. Bake until a wooden toothpick inserted near the center comes out clean, 15-20 minutes. Cool in the pan on a rack.
For the topping, in a small, heavy duty plastic bag combine the white chocolate and shortening. Seal the bag just above the ingredients, then set the sealed bag in a bowl of warm water utnil the contents are melted. Gently knead them together. Snip 1/4 inch from one corner of the bag. Squeeze from teh bag over the bars in a crisscross design. Cut before the topping is completely set.