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Pumpkin-Walnut Bars
Makes 24 / Reminiscent of pumpkin pie, with a delicious ginger crust. Serve at room temperature with fresh
whipped cream or vanilla frozen yogurt. Test kitchen tip: If these get too soft after storing, just pop them in the
oven on a baking sheet for a few minutes.
¼ tsp ground cloves
1 ½ cups graham cracker crumbs
¾ cup brown sugar
(about 10 whole crackers)
1 egg
1 cup gingersnap cookie crumbs
(about 12 cookies) Streusel Topping
¼ cup unsalted butter, melted
1
/
3
cup chopped walnuts
1
/
3
cup pure maple syrup
1
/
3
cup graham cracker crumbs
15-oz. can pumpkin purée ¼ cup brown sugar
12-oz. can evaporated skim milk ¼ tsp ground cinnamon
1 tsp ground cinnamon 2 Tblsp cold butter, finely
¼ tsp ground nutmeg chopped
1. Preheat oven to 350°. In a medium bowl, combine 1 ½ cups graham cracker crumbs, gingersnap crumbs, melted
butter and maple syrup. Coat a 9x11-inch baking pan using a cooking oil spray pump. Place mixture into bottom of pan
and press to form a crust. Bake for 10 minutes. Remove from oven and set aside.
2. In a medium bowl, combine pumpkin purée, evaporated milk, cinnamon, nutmeg, cloves, brown sugar and egg.
Whisk until thoroughly combined. Pour pumpkin mixture over crust and spread evenly. Bake 40 minutes.
3. Meanwhile, make the streusel topping by combining walnuts,
1
/
3
cup graham cracker crumbs, ¼ cup brown sugar,
cinnamon and butter. Blend with a fork or pastry cutter until the mixture resembles coarse meal.
4. After pumpkin bars have baked, sprinkle with streusel and bake for 15-20 minutes more, until golden.
¼ cup pure maple syrup
2
/
3
cup natural peanut butter,
smooth or chunky
6 Tblsp unsalted butter, softened
1 ½ cups brown sugar
2 eggs
2 tsp vanilla extract
4 ½ doz large dark chocolate
drops (such as Dagoba)
1. Preheat oven to 350°. Lightly coat baking
sheets using a cooking oil spray pump.
2. In a medium bowl, combine flours, oat bran, baking
powder, baking soda and salt. In a large bowl, combine
maple syrup, peanut butter, butter and brown sugar.
Mix on medium-high speed until light and fluffy. Add
eggs and vanilla extract and beat until well-blended.
Stir flour mixture into peanut butter mixture. Set aside
for a few minutes to firm slightly.
3. Roll 1-inch balls between your palms. Place balls onto
prepared baking sheets, about two inches apart.
Bake 4 minutes. Remove baking sheets from oven
and place one chocolate drop in the center of each
cookie. Bake for an additional 5 minutes or until
golden brown. Remove cookies from sheets and
transfer to wire racks to cool.
December 2008 45
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