Sugar-Topped Spiced Pumpkin Bars

My friends, I am saved. At least, I was on Saturday. A friend of mine organized a vendors' open house, and I decided to participate by selling some freezer jam and cookie dough. The requirements were: 1) Bring your product; 2)Bring your own table; and 3) Bring some food to share for the refreshment table. So, 30 minutes before I needed to leave, I went through the list(details tend to ellude me, so don't laugh that I had to review a list of 3 items). Jam and cookie dough packaged and ready to go: CHECK! Table borrowed and ready to be picked up on my way there: CHECK! Yummy goodie made for the food table: CRAP! I did get a little panicked(no you are NOT allowed to ask my kids if I was only a little panicked), until divine inspiration stepped in and reminded me of this recipe. It's been a few years since I've made these bars, since I tend to forget what I've cooked and where I've found the recipes for what I've cooked, but lo and behold! I remembered where the recipe was. I love these! I mean, come on, 30 minutes from looking for the recipe to putting the pan in the car, and it feeds a load of people. Oh, and if you're worried about leftovers, these bars just get moister as the days pass. Spicy, pumpkin-y, deliciously moist goodness, all for 30 minutes of your time.

Pumpkin Bars

2 cups flour
1 cup sugar
1/2 cup brown sugar
1 Tbs baking powder
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
4 eggs
1 15-oz can pumpkin
1 cup oil or applesauce
1/4 cup molasses
powdered sugar

In a bowl, combine dry ingredients. Add eggs, pumpkin, oil and molasses; mix well. Spread into a greased 15x10 inch baking pan. Bake at 350 for 20 minutes until toothpick inserted in center comes out clean. Cool before cutting. Dust with powdered sugar.