Pumpkin Bars

Generally I bake these in a jelly roll pan (baking sheet with a 1" lip) and cut them into bars, though they're more cake-like in texture than like a bar cookie. I'd love a good pumpkin cookie recipe, but I've yet to find a good recipe that really has a cookie-like texture. Most of them are more cake or muffin like in texture. I baked some of these up like mini cupcakes recently (pictured), and that worked just fine too. 

Ingredients
1¹/₃ C sugar
4 eggs
½ C oil
½ C applesauce
15 oz pumpkin puree
2 C flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg

Directions
Preheat oven to 350˚. Grease and flour (or coat with non-stick cooking spray) a jelly roll pan or line with parchment.

Blend first 5 ingredients until smooth. Combine dry ingredients, including spices; add to pumpkin mixture. Pour into prepared pan, smoothing and spreading as needed to an even depth.

Bake 15 to 20 minutes until center is dry (the 'clean toothpick' test works here).

Top with sweetened whipped cream, cream cheese frosting, or a simple powdered sugar icing.
Or do like I did: I didn't use a recipe for the topping...just blended cream cheese with some maple syrup, a little cinnamon, folded in some whipped cream...