I love pumpkin. The aroma of pumpkin, cinnamon and spices baking in the oven is intoxicating. This is my go-to pumpkin bar recipe. It never fails and you can give it a nutritional boost by substituting whole wheat for half the flour easily. You can serve these straight up or top with finely chopped white chocolate and dried cranberries. Vanilla bean paste is worth the extra money, the flecks of bean really stand out in the frosting for that extra flair. Yum.
- 2 cups all purpose flour (sub 1 cup of whole wheat flour if desired)
- 2 t baking powder
- 1 t baking soda
- 1 1/2 t cinnamon
- dash each of allspice, nutmeg, ginger and cloves
- 1/2 t salt
- 1 1/2 cups sugar
- 1/2 cup packed brown sugar
- 1 cup oil
- 4 eggs
- 2 cups cooked pumpkin (canned is fine)
Heat oven to 350. Line jelly roll pan (15 x 10) with parchment or grease and flour. Mix dry ingredients thoroughly. Add wet ingredients, beat until smooth. Bake for 30 minutes or until toothpick comes out clean. Cool.
Note: Using parchment paper makes these easy to lift out of the pan and on to a cutting board.
Easy Cream Cheese Frosting
- 1/3 cup butter, softened
- 6 oz cream cheese, softened
- 2 cups powdered sugar
- 1 t vanilla (preferably vanilla bean paste)
- Heavy Cream
Beat all ingredients except cream until smooth. Add cream 1 teaspoon at a time until desired consistency.