Bar Cookies/Pumpkin Bars

Well, here we are in our first weekend of Autumn. Baking time! (As always!). Before I get to the discussion on Bar Cookies, I want to briefly mention the concept of using quality ingredients. There is no doubt about it, baking generally takes time, and if you are going to spend your time doing so, you want to ensure a measure of success. I have tasted both store bought and homemade bakery made from quality ingredients, and those made from lesser and usually cheaper ingredients. Hands down, the product made from premium or at least quality ingredients always tastes better than its counterpart of lesser ingredients, same recipe used.


From time time to time, I mention certain brand names or products. That is because I have had great success using them myself and highly recommend them for that reason. I have tried, for example, different brands of pure vanilla extract, made from different regions of the world, and I still stand by the pure vanilla extract from Nielsen-Massey Vanillas, Inc. The product can be found in cookware shops such as Williams-Sonoma, and in finer grocery stores. I am proud to say that Mr. Matt Nielsen, of Nielsen-Massey Vanillas, took the time to read my blog and recommendations, and sent me a very nice thank you comment on my blog. Thank you Mr. Nielsen. By the way readers, I do not get paid by any company for such endorsements.

Bar cookies are popular. They are easy to make, and they store and ship well; great for those holiday gifts. Generally, they are made in a rectangular or square pan and then cut into bars or squares, hence the name. A couple of general tips when making bar cookies:

1. I usually use aluminum pans. However, if you prefer to use glass pans, try reducing the oven temperature by 25 degrees F.
2. The bar cookies should be stored in the baking pan and tightly covered.

Having spent a good portion of my life in the Midwest, specifically Northern Illinois, here is a bar cookie that is typical of the Midwest, especially during Autumn, that I enjoy:

Pumpkin Bars

Ingredients:
2 cups all-purpose flour
2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 cup butter, melted
2 cups sugar
1/2 cup Crisco or Wesson vegetable oil
4 extra large eggs (Note: the extra large size provides additional moisture, so do not substitute large eggs)
1 15-oz. can Libby brand canned pumpkin (Note: Use plain pumpkin, not pumpkin pie mix)

1. Preheat oven to 35o F. Grease and flour a 10 1/2 x 15 1/2 x 1 inch baking pan.
2. Onto wax paper, sift together the flour, baking soda, salt, and cinnamon, and set aside.
3. In a large mixing bowl, place the butter, sugar, and oil and beat on medium-high speed.
4. Add the eggs, one at a time, beating well each time.
5. Add the pumpkin and beat until completely blended.
6. Add the flour mixture in halves, beating on low speed only until blended.
7. Spoon the batter into the prepared baking pan. Spread the batter evenly in the pan using a spatula.
8. Bake for about 25 min.
9. Remove from the oven and place the pan on a wire rack to cool.
10. Frost the uncut bars with a frosting of your choosing. I recommend a cream cheese frosting.
11. Place the uncut bars in the refrigerator and let stand until the frosting sets.
12. Cut into 48 bars. Arrange the bars in a covered container and keep refrigerated.

Happy Baking!

Next Week: Brownies