Shabbat Dessert Round Up Part 2: Golden Pumpkin Bars

These Golden Pumpkin bars were the second whole grain cookie I made for dessert last weekend and I finally made use of the last remaining can of pumpkin from my stash. Sad, but it's time to start cleaning out the pantry what with my impending move at the end of the summer. (More on that a different time!!) These bars were also a snap to put together and the result was a dark, spicy but mellow bar that shone with the flavor of pumpkin. They were nice and moist with a good chew-- a nice alternative to the ubiquitous brownie. (Not that I'm hating on brownies or anything..) These bars are what I like to call "sophisticated" in the sense that it's flavor is to unique to be a people pleaser. You know those people who won't be satisfied with anything but a chocolate chip cookie. (Not that I'm hating on chocolate chip cookies..) People just don't expand their culinary horizons! In any case, I really enjoyed these. And the fact that on some level, they're actually good for me!

Golden Pumpkin Bars
adapted from KAF Whole Grain Baking

3/4 cup butter or margarine
1 1/3 cups light or dark brown sugar
1 tsp vanilla
3/4 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
3/4 tsp ginger
1/4 tsp ground cloves
1/4 tsp ground allspice
1 egg
1 cup canned pumpkin puree
1 1/2 cups whole wheat flour

Preheat the oven to 350 degrees. Line a 9x13 inch pan with parchment paper.Place the butter or margarine in a bowl, and melt.

Add the brown sugar,

and stir until smooth. Beat in the vanilla through spices.

Add the egg,
and stir until smooth.

Add the pumpkin,

and whole wheat flour.

Mix until smooth. Spread evenly in the prepared pan,and bake 40-45 minutes or until a tester inserted turns out moist crumbs. Remove from the oven and cool on a rack.