Even when last golden days of summer fade away, pumpkin returns to make everything OK again. Welcome the season with these velvety smooth bars with a spicy cookie crust.
When you call Dorie Greenspan to say you’re coming over, this is what she bakes. “It takes longer to preheat the oven than to put these cookies together,” she wrote to me. “I love them for a million reasons, but chiefly because they're a simple pleasure that can be shared on the spur of the moment.” She includes a perfectly round variation in her book using muffin tins (and plenty of baker's spray to help them break free), but we preferred the ease and charm of the freeform version. Adapted slightly from Dorie's Cookies (Rux Martin/Houghton Mifflin Harcourt, 2016).
Apparently my kitchen gets so hot that my coconut oil gets, liquid-y.... Along with having a lot of fun with our cooking demos, I am also inventing new
