Pumpkin Bars
<p>Topped with a rich cream cheese frosting, these cinnamon-spiced pumpkin bars are a nice addition to any holiday celebration.</p>
Total Time
40m
Prep Time:15m
Yields:16 Servings
Ingredients
Pumpkin Bars:
1¾ cups
<p><span>all-purpose flour</span></p>
1 tsp.
<p>b<span>aking powder</span></p>
½ tsp.
<p>b<span>aking soda</span></p>
1½ tsp.
¼ tsp.
<p><span>ground nutmeg</span></p>
¼ tsp.
<p>salt</p>
<p><span>pinch ground cloves</span></p>
3
<p><span>eggs</span></p>
1 can
(15 oz.)
1 cup
<p><span>granulated sugar</span></p>
½ cup
<p><span>brown sugar</span></p>
<p><span>chopped pecans or walnuts, optional</span></p>
Frosting
8 oz.
<p><span>brick-style plain cream cheese, at room temperature</span></p>
¼ cup
butter, at room temperature
1½ cups
<p><span>icing sugar, sifted</span></p>
2 tbsp.
1 tsp.
<p><span>vanilla extract</span></p>
Directions
Pumpkin Bars:
Step 1
<p>Preheat oven to 350°F. Line 13- x 9-inch baking pan with enough parchment paper to overhang edges. Whisk together flour, cinnamon, baking powder, baking soda, nutmeg, salt and cloves; set aside.</p>
Step 2
<p>In separate large bowl, beat together pumpkin puree, olive oil, eggs and sugars; stir in flour mixture until combined. Scrape batter into prepared pan; smooth top.</p>
Step 3
<p>Bake for 25 to 35 minutes or until toothpick inserted into center of bars comes out clean. Let cool completely.</p>
Frosting:
Step 4
<p>Beat cream cheese until light and fluffy; beat in butter until blended. On low speed, beat in icing sugar, coconut milk and vanilla until smooth. Spread frosting over bars (refrigerate for 10 to 15 minutes if frosting is too soft to spread). Refrigerate for about 1 hour or until frosting is set. Using parchment paper, remove from pan; cut into bars.</p>
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Pumpkin Bars
Prep Time: 15m
Total time: 40m
Yields: 16 Servings
<p>Topped with a rich cream cheese frosting, these cinnamon-spiced pumpkin bars are a nice addition to any holiday celebration.</p>
Ingredients
Pumpkin Bars:
1¾ cups
<p><span>all-purpose flour</span></p>
1 tsp.
<p>b<span>aking powder</span></p>
½ tsp.
<p>b<span>aking soda</span></p>
1½ tsp.
¼ tsp.
<p><span>ground nutmeg</span></p>
¼ tsp.
<p>salt</p>
<p><span>pinch ground cloves</span></p>
3
<p><span>eggs</span></p>
1 can (15 oz.)
1 cup
<p><span>granulated sugar</span></p>
½ cup
<p><span>brown sugar</span></p>
<p><span>chopped pecans or walnuts, optional</span></p>
Frosting
8 oz.
<p><span>brick-style plain cream cheese, at room temperature</span></p>
¼ cup
butter, at room temperature
1½ cups
<p><span>icing sugar, sifted</span></p>
2 tbsp.
1 tsp.
<p><span>vanilla extract</span></p>
Directions
Pumpkin Bars:
Step 1
<p>Preheat oven to 350°F. Line 13- x 9-inch baking pan with enough parchment paper to overhang edges. Whisk together flour, cinnamon, baking powder, baking soda, nutmeg, salt and cloves; set aside.</p>
Step 2
<p>In separate large bowl, beat together pumpkin puree, olive oil, eggs and sugars; stir in flour mixture until combined. Scrape batter into prepared pan; smooth top.</p>
Step 3
<p>Bake for 25 to 35 minutes or until toothpick inserted into center of bars comes out clean. Let cool completely.</p>
Frosting:
Step 4
<p>Beat cream cheese until light and fluffy; beat in butter until blended. On low speed, beat in icing sugar, coconut milk and vanilla until smooth. Spread frosting over bars (refrigerate for 10 to 15 minutes if frosting is too soft to spread). Refrigerate for about 1 hour or until frosting is set. Using parchment paper, remove from pan; cut into bars.</p>
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