1 cup confectioners' sugar, sifted, plus more as needed
2 tablespoons fresh lemon juice
Preheat the oven to 350 degrees. Grease a 10-by-15-inch jelly roll pan. In a
large bowl, beat the egg. Stir in the sugar, oil and dates. In a medium bowl,
stir together the flour, baking soda, salt and spices. Add the egg mixture and
the pumpkin puree alternately to the flour mixture in thirds, stirring to blend
well each time. Stir in the nuts.
Pour the batter into the prepared pan and spread it evenly with a spatula. Bake
until well browned and a toothpick inserted in the center comes out clean, about
25 minutes. Transfer the pan to a rack to cool for about 5 minutes.
To make the glaze, in a small bowl, mix the confectioners' sugar and lemon
juice. If the glaze seems too thick, add a little more sugar. Spread the glaze
over the baked layer. Let stand for 5 minutes, then cut into bars about 3 inches
by 1 1/2 inches.
