Pumpkin Sunflower Cookie Bars

Like everyone knows, at this time of year full of pumpkin flavor. From pie to smoothies, from sweet to savory dish, pumpkin is a great choice. I grew the pumpkin in my backyard, wasn’t big size like what I expected but still okay for the first time trying to grow it. Besides, there are still so many pumpkins available in store with all kind of different sizes. I make pumpkin puree by roasted it in the oven 400°F for 30 minutes. Scoop the soft flesh then puree it in the blender.

So, instead of making a pie, here I make pumpkin cookie bars layered sunflower butter spread. It tastes nutty compliment to the pumpkin taste but nut-free.

Pumpkin Sunflower Cookie Bars

Ingredients

• 1 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 egg yolk
• 1/3 cup pumpkin puree
• 1 tbsp orange zest
• 1 tsp cinnamon powder
• 1/2 tsp nutmeg
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cup unbleached flour
• 1 cup sunflower butter spread
• 1/2 cup semi-sweet chocolate chip

Direction

• Preheat oven to 350°  F
• Beat butter and sugar until smooth, add egg and egg yolk, beat well, add baking powder, baking soda, salt, pumpkin purée, cinnamon, and nutmeg, beat well.
• Add flour, beat well, divide the dough in to two portions.
• On a baking sheet layered parchment paper, spread one portion of dough.
• Spread the sunflower butter on top of the dough.
• Spread the other half of dough portion on top of sunflower spread.
• Scatter the chocolate chip on top of the dough.
• Bake for 15 to 18 minutes.
• Leave it cool or keep in the freezer for 10 minutes  to make it easier to cut the cookie bar.

I keep it on the cookie rack by the kitchen counter top without cover, and it is even better taste in the next day, more crunchy.