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
- 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
- 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.