Pumpkin Bars: A Nutritious Autumnal Treat

I like to make these pumpkin bars in the fall because they seem a bit more nutritious than normal cookies yet still taste delicious.  These soft pumpkin bars have just four tablespoons of butter and ¾ cups sugar–you’d need  two sticks of butter (16 TBS) and 1 ½ cups sugar for a batch of chocolate chip cookies.  Plus, these contain a vegetable!  I’ve made them with different winter squashes and even carrots, with good results.

Pumpkin Bars

1 ¾ cups flour
2 tsp baking powder
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
4 TBS butter
¾ cup sugar
2 large eggs
½ cup unsweetened applesauce
¾ cups pumpkin puree (home-cooked or canned)
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