Pumpkin Bars

image

Parker Feierbach

The spice levels in these bars are top notch but, honestly, I’m here for the cream cheese frosting.

Yields:

15

Prep Time:

0

hours

5

mins

Total Time:

1

hour

0

mins

Ingredients
For the bars
2 c.
all-purpose flour
1 tsp.
baking powder
1/2 tsp.
baking soda
1 tsp.
kosher salt
2 tsp.
cinnamon
1/4 tsp.
ground nutmeg
1/4 tsp.
ground ginger
3
large eggs
1 c.
vegetable oil
3/4 c.
lightly packed brown sugar
1/2 c.
granulated sugar
1
(15-oz.) can pumpkin puree
For the cream cheese frosting
1
(8-oz.) block cream cheese, softened
1/2 c.
(1 stick) butter, softened
2 c.
powdered sugar
1 tsp.
cinnamon
1 tsp.
pure vanilla extract
Pinch kosher salt
Directions
  1. Preheat oven to 350° and spray a 9”-x-13” baking pan with cooking spray. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  2. In a separate large bowl, whisk together eggs, oil, sugars, and pumpkin. Add dry ingredients to wet ingredients and stir until just combined.
    Pour batter into prepared baking sheet and bake until a toothpick inserted into the middle comes out clean, about 30-35 minutes. Let cool.
  3. Meanwhile make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat together cream cheese and butter until fluffy. Add powdered sugar and beat until combined then add cinnamon, vanilla, and salt.
  4. Frost bars with an offset spatula then cut into squares to serve.

image

Parker Feirbach

BUY NOW KitchenAid Hand Mixer, $39.95, amazon.com

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