Yield: 2 dozen
Baking Temp: 350 degrees
Baking Time: 40-45 minutes
These moist, spicy bars are the deep gold color of burnished copper and look lovely on a dessert buffet. They're similar to brownies in texture, but are a nice change from that ubiquitous chocolate treat, particularly in the fall, when the flavor of pumpkin seems especially apropos.
3/4 cup unsalted butter
1 1/3 cups packed 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. cloves
1/4 tsp. allspice
1 egg
1 cup canned pumpkin (not pumpkin pie filling)
1 1/2 cups traditional whole wheat (this means red wheat, but I used white whole wheat flour--worked fine)
1 cup cinnamon chips (I used chocolate chips instead, which worked out well)
1 cup loosely packed golden raisins or dried cranberries (I omitted these)
Preheat the oven to 350. Lightly grease a 9X13-inch pan.
Melt the butter in a medium microwave-safe bowl or in a saucepan set over low heat, then add the sugar and stir to combine. Return the mixture to the microwave (or heat) briefly, until it's hot and starting to bubble. Transfer the mixture to a medium bowl and allow it to cool till you can comfortably test it with your finger.
Beat in the vanilla, baking powder, salt and spices. Add the egg, beating until smooth and scraping the sides and bottom of the bowl. Stir in the pumpkin, flour, chips and dried fruit, mixing thoroughly. Spoon the batter into the prepared pan.
Bake the bars until a sharp knife inserted into the center reveals moist crumbs, 40-45 minutes. Remove from the oven and let cool on a rack.
