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25 Days of Cookies: Pumpkin-orange bars with luscious orange frosting

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With all of the peppermint and chocolate that is so prevalent this time of year, don’t forget about pumpkin. Instead of the usual pumpkin pie, add these pumpkin bars to your holiday table.

Pumpkin Bars
Makes 24

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
1/4 teaspoon salt
4 large eggs
1 15-ounce can pumpkin
1 2/3 cup sugar
1 cup cooking oil
3/4 cup chopped pecans
24 small pecan halves


Preheat oven to 350. Have ready an ungreased jelly roll pan.

In a medium bowl, sift together flour, baking powder, baking soda, spices and salt; set aside. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil. Add the flour mixture; beat until well combined. Stir in chopped pecans, if desired.

Spread batter in prepared pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost and top with pecan halves, if desired.

Orange Cream Cheese Frosting:

4 oz. cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla
1 teaspoon finely grated orange peel
2 cups sifted powdered sugar


In a medium bowl, beat together cream cheese, butter, and vanilla until fluffy.

Gradually add powdered sugar, beating until smooth.



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