Pumpkin Cranberry Bars Recipe
Preheat oven to 350 degrees F (177
degrees C) 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 (190 degrees C) and butter and flour an 9 x 9 inch
(23 x 23 cm) pan.
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 (5 cm) 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 Cranberry Bars:
1 cup (100
(260 grams) all purpose flour
teaspoon baking soda
teaspoon ground allspice
teaspoon ground ginger
1 cup (227
grams) unsalted butter, room temperature
1 cup (200
grams) granulated white sugar
pure vanilla extract
(225 grams) pumpkin puree
(100 grams) dried cranberries (cherries)
(60 ml) heavy whipping cream
1/4 cup (60 ml) mascarpone
or cream cheese
2 teaspoons granulated white
Fresh Pumpkin Seeds