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Chef Lou's Pumpkin Bars

Course Bars, Desserts
Servings 24 bars

Ingredients

  • 2 cups sugar
  • 1 cup butter melted (or softened)
  • 3 eggs
  • 2 cup pumkin
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp cloves
  • 1 tsp cinnamon
  • 1 tsp nutmeg

Icing ingredients

  • 4 cups confectioners sugar sifted
  • 1/3 cup orange juice

Instructions

  • Beat the sugar, and butter to blend. Beat in the eggs, one at a time and continue until light & fluffy. Then beat in the pumpkin.
  • In a separate bowl, sift together the remaining ingredients. Fold into the pumpkin mix.
  • Pour batter onto a lined cookie pan and bake for 30 minutes at 325 degrees. Remove from oven and place in freezer for 1 hour.
  • To glaze, take pumpkin pan out of the freezer. Run a knife around the edges of the sheet to loosen bread from pan.
  • Place a bake pan liner directly on top of the bread. Place a sheet pan on top of the bake pan liner.
  • Place a sheet pan on top of the bake pan liner. Holding both pans with both hands, flip pans over. Bread should fall out of first sheet pan right on top of the other sheet pan. Pull bake pan liner off of the bottom of bread.
  • Pour icing over the bread evenly. Place bread in the refrigerator so icing will set. When ready to serve, cut 24- 1” X 2” bars out of the sheet pan.

Icing Method

  • Combine powdered sugar and orange juice; stir well over medium heat until reaches a temperature of 115 degrees. Spread evenly over bread.