Food & Drink

Pumpkin blondies

2 cups (or a 15-ounce can) pumpkin puree

4 eggs

3/4 cup vegetable oil

1 cup (packed) brown sugar

1 tablespoon pure vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

1 cup raisins (optional)

1 cup chopped, toasted pecans (optional)

Makes 32 squares.

Heat oven to 350 degrees. Grease a 9-by-13-inch pan.

Beat the pumpkin, eggs, oil, brown sugar and vanilla until light and fluffy. In a separate bowl, whisk the flour, salt, baking powder, cinnamon, ginger, nutmeg and cloves.

Gradually stir the dry ingredients into the pumpkin mixture, stirring just enough to combine evenly. Fold in the raisins and pecans. Pour batter into prepared pan.

Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean.

Dress these up if you wish with vanilla or cream cheese frosting or serve with whipped cream or ice cream. This recipe produces a cake-like texture. If you prefer a chewier bar, reduce eggs to 2.Serve warm or cool.

Nutritional information per squares: 155 calories (48 percent from fat), 9 g fat (1 g saturated, 3 g monounsaturated), 27 mg cholesterol, 2 g protein, 18 g carbohydrates, 1 g fiber, 115 mg sodium.