Description
Creamy pumpkin pie on a perfectly spiced molasses cookie. The beauty of fall all wrapped into a dessert bar.
Ingredients
- FOR THE COOKIE BASE:
- ¾ cups White Whole Wheat Flour
- ½ cups All-purpose Flour
- ¼ cups Ground Flax
- 1 teaspoon Baking Soda
- ¼ teaspoons Salt
- 2 teaspoons Ginger
- ½ teaspoons Nutmeg
- 3 Tablespoons Butter
- ½ cups Unsweetened Applesauce
- ½ cups Molasses
- ⅓ cups Brown Sugar
- 1 whole Egg
- 1 whole Egg Yolk
- FOR THE PUMPKIN TOPPING:
- 1 can (15 Oz. Size) Pumpkin
- 1 whole Egg
- 1 whole Egg White
- ⅓ cups Granulated Sugar
- 2 teaspoons Pumpkin Spice
- ¼ teaspoons Ground Cloves
- 1 Tablespoon Cornstarch
Preparation
Preheat oven to 350 F. Line a 9 x 13 baking dish with foil, allowing some foil to hang over the ends, then grease foil with cooking spray. The foil will make removal and cutting of the bars much easier. Trust me.
In a small bowl combine your flours, flax seed, baking soda, salt, ginger and nutmeg. In a medium sized mixing bowl, beat the butter, applesauce, molasses, brown sugar, egg and egg yolk together. Slowly add the dry ingredients into the wet ingredients and beat well. Pour into your lined baking dish, smooth the top and set aside.
In another medium sized bowl, beat together your pumpkin, egg, remaining egg white, granulated sugar, pumpkin spice, cloves, and cornstarch.
Spread evenly over the cookie dough and bake for 20-25 minutes. Mine was done at 22 minutes. Please be sure not to over bake or the cookie portion will be dry. Remove from oven and set dish on a cooling rack.
Once cooled, lift it out of the dish by the foil and cut into bars. I cut mine into 12 medium sized portions for just under 200 calories and served with some light whipped cream and dark coffee. Yum!
