Pumpkin Bars (Print Version)
# Ingredients:
01 -
1/4 cup softened unsalted butter.
02 -
2 teaspoons pumpkin pie spice.
03 -
1 teaspoon salt.
04 -
1/8 teaspoon pumpkin pie spice.
05 -
1/3 cup granulated sugar.
06 -
2 tablespoons maple syrup.
07 -
1 cup vegetable oil.
08 -
1 teaspoon vanilla extract.
09 -
8 ounces softened cream cheese.
10 -
3 cups confectioners' sugar.
11 -
1 1/2 teaspoons vanilla extract.
12 -
3 large eggs.
13 -
1 1/2 teaspoons baking powder.
14 -
15 ounces canned pumpkin.
15 -
1 1/2 teaspoons ground cinnamon.
16 -
2 cups all-purpose flour.
17 -
1 teaspoon baking soda.
18 -
1 cup packed brown sugar.
# Instructions:
01 -
Turn your oven to 350°F and let it warm up.
02 -
Either grease a 10x15 inch tray or line it with parchment paper.
03 -
Stir together the flour, salt, spices, baking soda, and baking powder.
04 -
Whisk the oil, beaten eggs, pumpkin, both sugars, syrup, and vanilla thoroughly.
05 -
Fold the dry mix into the wet ingredients, then spread evenly in the pan.
06 -
Let it bake for about 28 to 35 minutes. When done, let it cool fully.
07 -
Beat the cream cheese and softened butter. Add the powdered sugar, pumpkin spice, and vanilla, then beat till smooth.
08 -
Spread frosting over your cool bars. Chill for half an hour, then cut and serve.
# Notes:
01 -
You can swap half the oil with applesauce if you'd like.
02 -
Canned pumpkin tends to give better results than fresh.
03 -
They stay good for five days in the fridge once frosted.
04 -
Freeze them for up to three months if needed.