Pumpkin Pie Cookie Bars Food

PUMPKIN COOKIE BARS

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray.
• In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed until fluffy. Add pumpkin, flour and pumpkin pie spice; beat until blended. Stir in chocolate chips. Press dough in pan with greased hands.
• Bake 18 to 20 minutes or until golden brown. Cool completely in pan on cooling rack, about 1 hour.
• In small microwavable bowl, microwave frosting uncovered on High 15 to 30 seconds, stirring once, until melted and smooth. With fork, drizzle frosting over bars. Let stand until set, about 10 minutes. Cut into 6 rows by 4 rows.

PUMPKIN PIE COOKIE BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray.
• In large bowl, mix cookie mix, softened butter, egg, dry pudding mix and pumpkin pie spice with spoon or hands until dough forms. Press dough in bottom of pan.
• Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
• Remove bars from pan by lifting foil; peel foil away. Cut into 27 triangles as follows: Cut 3 horizontal rows. Cut each row into 9 triangles so each triangle has a 2-inch wide base. (See diagram below.) Set aside end pieces for snacking.
• In small microwavable bowl, place 1 1/4 cups frosting. Stir in orange food color and 1/4 teaspoon of the cocoa until blended. Spoon 1/2 cup orange-tinted frosting into decorating bag fitted with small round piping tip. Pipe a border on outside edge of each triangle. Let stand 15 minutes to set border.
• Microwave remaining orange-tinted frosting uncovered on High 10 to 30 seconds or until thin enough to pour and spread (also known as flooding). Place about 1 teaspoon warmed frosting in center of each triangle. Using back of measuring teaspoon, carefully push and spread to glaze top of bar. Repeat with each triangle. Rewarm frosting in microwave to maintain glazing consistency if needed. Let stand 10 minutes to set glaze.
• In another small bowl, place 3/4 cup frosting; stir in remaining 3/4 teaspoon cocoa. Spoon cocoa frosting into another decorating bag fitted with small star piping tip. Pipe 5 to 6 small stars at short edge of each triangle.
• Clean same star piping tip used in above step, and place into another decorating bag. Spoon remaining 1/3 cup vanilla frosting into decorating bag. Pipe small rosette in center of each bar. (Use photo as guide.)
• Store covered in single layer in airtight container at room temperature.

PUMPKIN PIE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.
• Mix pumpkin, shortening, and vanilla extract together thoroughly in a bowl. Stir flour, sugar, cinnamon, nutmeg, baking soda, and baking powder into the cookie dough.
• Drop tablespoonfuls of cookie dough 2 inches apart on the baking sheets.
• Bake in the preheated oven until golden, 12 to 14 minutes.

PUMPKIN PIE SNICKERDOODLE BARS

Steps:

• Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan and lay a piece of parchment (or wax paper or foil) paper across the pan, so that it extends beyond the pan (the paper is an optional step, but it will make it easier to get the bars out later).
• To make Snickerdoodle layer: Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth.Stir in the flour mixture until well blended. Spread evenly in prepared pan.
• To make Pumpkin layer: In a mixer bowl, mix together all ingredients until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.
• To make topping: Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
• Bake for 33-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely. They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm, but are still equally as good.
• To make drizzle: After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix. Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.
• Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars.