Moist, nutty, chewy pumpkin bars made with dates and pecans are delicious with or without their lemony glaze.
1 cup canned or cooked fresh pumpkin
1 1/2 teaspoon fresh lemon juice
1 teaspoon baking soda
3/4 cup sugar
1/2 cup vegetable oil
8 ounces dates, chopped small
1 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup pecans, chopped
1 cup powdered sugar
2 tablespoons fresh lemon juice
Preheat oven to 350 degrees.
Mix pumpkin, lemon juice, and baking soda together in a small bowl and set aside.
Combine flour, salt, cinnamon, nutmeg, and cloves into a medium bowl.
Blend egg, sugar, and oil together in a large bowl then stir in dates.
Add the flour mixture into the egg mixture alternately with the pumpkin mixture until all is well blended.
Stir in nuts and pour batter into a 10 x 15-inch pan that has been greased and floured.
Bake for 20 minutes or when a toothpick inserted into the center comes out clean.
Let pan cool completely before cutting into bars or glaze then cut into bars.
Mix powdered sugar with lemon juice and keep stirring until smooth, the glaze will be thin.
Drizzle onto cooled pan before cutting into bars.
Persimmon pulp may be substituted for the pumpkin.
The pumpkin bars are delicious with or without the glaze.