Frosted Pumpkin Bars



When it comes to red velvet cake, I’m a faithful girl through and through to this delicious dessert. But during the fall, there’s one insanely delectable treat that tempts me to the point where I have a full on affair with it. That one irresistible dessert who steals my heart away from the red velvet cake is the marvelous frosted pumpkin bar. A creamy layer of spiced pumpkin pie goodness, slathered with a thick layer of velvety cream cheese frosting. OH MY GOD I just want to sleep with a whole tray full of frosted pumpkin bars.

 2 cups flour

 1 2/3 cups sugar

 2 teaspoons baking powder

 1 teaspoon baking soda

 1 teaspoon kosher salt

 2 teaspoons ground cinnamon

 1 teaspoon ground ginger

 1 teaspoon ground nutmeg

 1 (29 ounce) can of pumpkin puree (the large can)

 3/4 cup canola oil

 3 large eggs

Preheat the oven to 350 degrees F. 

In a bowl of a stand mixer with the paddle attachment, combine the pumpkin puree, canola oil and eggs until light and fluffy, about 3 minutes. 

In a separate large mixing bowl, sift the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.

 Slowly pour the wet ingredients into the dry ingredients and fold them together until completely combined. 

Pour the pumpkin mixture into an ungreased 15 by 10 inch jelly roll pan and bake for 25 minutes. 

Allow the pumpkin bars to cool completely before frosting.

Cream Cheese Frosting Ingredients

 2 cups powdered sugar, sifted

 1/2 cup unsalted butter, softened

 1 (8 ounce) package cream cheese, softened

 1 teaspoon vanilla extract

Instructions 

Sift the powdered sugar. Set aside. 

Combine the softened cream cheese and unsalted butter in a bowl of a stand mixer with the paddle attachment or you can use a hand held mixer. You want to combine the two ingredients but not overmix. Then add in the vanilla extract. 

Slowly add in the powdered sugar on low speed. Once it starts to combine, increase the speed. Use your spatula to scrap down the sides in order to ensure that all of the ingredients are mixed well together. 

Note: The cream cheese frosting may have somewhat of a thin consistency. If that’s the case, put in the refrigerator to firm it up a bit. When you take the frosting out to put on the pumpkin bars and it’s still too thin, mix in some more powdered sugar until you have the consistency and taste you want. 

Make sure you refrigerate the cream cheese frosting! 

Spread over the cooled pumpkin bars, cut into square and enjoy! Store pumpkin squares in the refrigerator.

Note: These bars are very very moist and more dense. They are not cake like.

http://gingerbreadbagels.com/2010/09/08/frosted-pumpkin-bars-you-stole-my-heart/