Pumpkin Cranberry Bars

This Recipe comes from the Joy of Baking and I will be making it this weekend.. All I can say is yummm I cant see how these wont be a hit for any occasion.. Pictures to come.

Pumpkin Cranberry Bars:

1 cup pecans

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup unsalted butter, room temperature

1 cup granulated white sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup pumpkin puree

1 cup dried cranberries or cherries

Frosting: (Optional)

1/4 cup heavy whipping cream

1/4 cup mascarpone or cream cheese

2 teaspoons granulated white sugar

Pumpkin Seeds

Preheat oven to 350 degrees F and place the rack in the center of the oven. Place the pecans on a baking sheet and bake for about 8 – 10 minutes or until lightly browned and fragrant. Remove from oven, cool completely and then coarsely chop.

Increase the oven temperature to 375 degrees F and butter and flour an 9 x 9 inch pan.

In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground allspice, ground ginger, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy (2 – 3 minutes). Add the egg and vanilla extract and beat until incorporated. Beat in the pumpkin puree until incorporated (the batter will look curdled at this point). Gradually add the flour mixture, mixing only until combined. Stir in the chopped toasted pecans and dried cranberries. Spread the batter into the prepared pan and bake for about 30 – 35 minutes or until a toothpick inserted into the center of the bars comes out clean. Remove from oven and place on a wire rack to cool. Cut into 16 – 2 inch bars.

Frosting: In a bowl beat the whipping cream and mascarpone cheese until light and fluffy. Add sugar to taste. Spoon a dollop of cream on top of each bar. Top with fresh pumpkin seeds.