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Glazed Pumpkin Ginger Bars

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Pumpkin, spices and candied ginger perfectly complement each other in these bar cookies.

  • 1 3/4 cup unbleached flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 1/2 cup butter, room temperature
  • 1 cup lightly packed dark brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup cooked, pureed pumpkin
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chopped candied ginger
Glaze:
  • 1 cup sifted confectioners' sugar
  • 2 tsp grated orange zest
  • 3 to 4 T orange juice

Preheat oven to 350˚ F. Grease a 10 x 15 in. baking pan. Sift together flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg and allspice. Set aside.

In a large mixing bowl, beat butter until creamy then add brown sugar, beating until fluffy. Add egg, vanilla and pumpkin, beating well. Add dry ingredients, mixing until batter is smooth. Stir in nuts and candied ginger. Spoon batter into prepared pan. Bake for 15 to 18 minutes or until bars pull away from sides of pan.

Combine confectioners' sugar with orange zest. Add orange juice gradually, adding just enough to give the proper consistency for spreading. Spread on warm bars. When cool, cut into diamonds or squares and store covered for a day to let flavors blend before serving.  

Makes 4 dozen

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

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Preheat oven to 350˚ F. Grease a 10 x 15 in. baking pan. Sift together flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg and allspice. Set aside.

In a large mixing bowl, beat butter until creamy then add brown sugar, beating until fluffy. Add egg, vanilla and pumpkin, beating well. Add dry ingredients, mixing until batter is smooth. Stir in nuts and candied ginger. Spoon batter into prepared pan. Bake for 15 to 18 minutes or until bars pull away from sides of pan.

Combine confectioners' sugar with orange zest. Add orange juice gradually, adding just enough to give the proper consistency for spreading. Spread on warm bars. When cool, cut into diamonds or squares and store covered for a day to let flavors blend before serving.  

Makes 4 dozen

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive