Pumpkin Spice Cookie Bars

I’ve never had pumpkin. I have yet to have a pumpkin spiced latte, I don’t eat pumpkin pie. Something about it wigs me out. But my ma made a pumpkin roll and didn’t use the whole can of pumpkin puree. Obviously we had to do SOMETHING with the left overs. Thanks to handy dandy Pinterest, I came across this lovely recipe on A Kitchen Addiction! She titled them Pumpkin Snickerdoodle Cookie Bars. I adjusted the recipe just a TINY bit and didn’t do the frosting. Here is how I did it…

Ingredients:

  • 1/4 cup butter, room temperature
  • 1/4 cup butter flavored shortening
  • ¾ cup brown sugar
  • 3 tbsp pumpkin puree, not pumpkin pie filling
  • 1 egg
  • 2 tsp vanilla extract
  • 2½ C all-purpose flour
  • 1½ tsp cream of tartar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Pre-heat oven to 350 degrees

1. Mix all ingredients except the flour together until well blended.

2. Slowly add flour and mix until well incorporated

3. The dough is thick. Do not fear! Press the dough into a baking dish. I used an 8×10. The original recipe suggested a 9×9 or 8×8.

IMG_4522

4. Bake for 15-20 minutes. Mine turned out just fine at 15! Poke the center with a knife to check it.

5. Let cool and eat slightly warm.

IMG_4523

For the frosting recipe, check out the original blog post at A Kitchen Addiction!

Happy snacking! 🙂

Advertisements

Brown Sugar Cinnamon Muffins

I thoroughly enjoy cinnamon. I’ve been on a fall spice kick for quite some time now. Nothing beats cinnamon, nutmeg, ginger and cloves all mixed up into something. They are warm and spicey and homey and wonderful. This recipe doesn’t have all of those but it’s still pretty tastey! My house likes muffins. They are quick, easy and filling to eat and just as quick and easy to whip up. I was inspired to make these yummy guys for a quick gran and go breakfast!

Ingredients:

1 3/4 cup all purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon vanilla

1 egg

2 teaspoons ground cinnamon

1/4 cup vegetable oil

1/2 cup milk

1/3 cup of brown sugar

Topping:

3 tablespoons brown sugar

1/2 teaspoon cinnamon

Pre-heat your oven to 400 degrees.

1. Combine flour, sugar, baking powder, egg, vanilla, brown sugar, cinnamon, oil and milk all together in a bowl. I used a hand whisk to mix it all together until it was smooth.

IMG_4506   IMG_4507

2. In a seprate bowl mix the 3 tablespoons of brown sugar and 1/2 teaspoon of cinnamon. This will be sprinkled on top.

IMG_4509

2. Line muffin tray with liners. Use a 1/4 to fill each liner.

3. Sprinkle each muffin with the brown sugar/cinnamon

IMG_4510

4. Bake for 15 minutes or until a knife poked into the center comes out clean. I love how they puffed up!

IMG_4511

They are definitely best if eaten warm! Store in an air tight container (if they happen to last that long)!

Makes 1 dozen. This is a very easily double-able recipe and is highly suggested!