Pumpkin Bars with Maple Icing Recipe

 

Pumpkin Bars with Maple Icing.

I don’t know about you but I love pumpkin, and I enjoy pumpkin desserts throughout the year so why should we restrict all that spicy goodness exclusively to the holidays.

Pumpkin Bar Ingredients:

Preheat oven to 350°

1 and ¼ cups Pure Pumpkin (I used up the last of the can making pumpkin pancakes the next morning. Simply add in your pumpkin before adding your buttermilk to keep the correct consistency).

2 eggs

1 and ¼ cups of light brown sugar

½ cup of softened BUTTER

1 teaspoon of vanilla extract

2 teaspoons of baking powder

1 teaspoon of cinnamon

¼ teaspoon of nutmeg

¼ teaspoon of salt

2 and ⅓ cups of flour

I start by adding my pumpkin to my stand mixer mixing bowl and then adding the rest of my soft/wet ingredients and then turn my mixer on low just until combined. Next I add my dry ingredients, then mix until combined. Do not over mix.

Spray a 9×13 baking pan then pour the pumpkin mixture into your prepared baking pan, spread batter to cover the entire bottom of the pan and more or less level.

Place in 350° oven and bake for 25 – 28 minutes depending upon, YOUR oven. I start checking mine at 22 minutes by inserting a wooden toothpick to check for doneness, the toothpick will come out clean when done.

Icing Ingredients:

1 – 8 oz package of softened cream cheese

2 tablespoons of softened BUTTER

1 teaspoon of Maple Flavoring

2 and ½ cups of sifted powdered sugar

While the bars are baking, place an 8oz package of cream cheese and 2 tablespoons of BUTTER in the mixing bowl and allow to come to room temperature.

While your pumpkin bars are cooling (I place my baking dish on a cooling rack) you can begin creating your Maple Icing.

Since your cream cheese and butter are in your mixing bowl; turn your mixer on low for 30 – 45 seconds once the two are slightly combined, turn your mixer off and add in your maple flavoring and powdered sugar. Now turn your mixer on low once again until the ingredients start to come together, then turn the speed up to medium and let it mix for about another minute to minute and a half until you see begin to see the creamy goodness of cream cheese frosting whipping in your mixers bowl. After turning the mixer off, it’s time to ice the pumpkin bars.

Slice and serve! Store covered in the refrigerator for optimum freshness.

You can easily omit the icing as I personally prefer, for a fun pumpkin treat without the added sweetness.

 

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