I've been waiting for an occasion to make them (so I wouldn't eat them all myself) and last Friday I had the opportunity. Some dear friends invited us over for lunch and an afternoon of play for the kids and adult conversation for us mommies. Can I just say, I am beyond blessed with sweet friends. It's not that I have a lot of them, it's just that the Lord has seen fit to put me in relationships with people who help me grow in my walk with the Him and supply that deep need that we all have to belong. From you, my sweet bloggy friends, to those incredible souls who have known me for years and still call me friend, I am grateful. I would bake these bars for each of you if I could.
Because I was kind of winging it, I didn't get any process shots of this recipe. I think it is pretty straight forward and easy to put together.
Cookie Butter Frosted Pumpkin Bars
1 can pumpkin (15 oz.)
2/3 cup oil
1 cup sugar
2 cups flour
2 tsp. baking powder
1 tsp. soda
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. salt
Cookie Butter Frosting
1/2 cup butter softened
1/2 cup Trader Joe's Cookie Butter (I used crunchy, but plain would be delicious too)
1 tsp vanilla
2 cups powdered sugar (maybe more depending on how thick you want the frosting)
2 Tbsp. Milk
Preheat oven to 350 degrees. Cream together pumpkin, oil, sugar and eggs. Sift together flour, baking powder, soda, cinnamon, pumpkin pie spice and salt. Mix together with pumpkin mixture. Spread in jelly roll pan sprayed with cooking oil. Bake for 18-22 minutes, or until toothpick inserted comes out clean. For the frosting, cream together butter and cookie butter. Alternately add powdered sugar and milk to the butters. Stir in vanilla. Spread on cooled pumpkin bars.
I know I will be making this again and again this fall, unless I'm not able to get the Cookie Butter. You know when Trader Joe's has a sign that says "Limit 10 per customer", it's gotta be something really good or really cheap. In this case, it is reeaaalllly good, and you almost can't put a price on that.