Hello! How was your weekend? Mine was GREAT! I had a ton of stuff to do and I managed to finish it all and have time to whip up some delectable treats, including these spiced pumpkin bars.
Did I mention that I like pumpkin? Just kidding, I think I may have said it at least 50 times in just the last few weeks. Frankly after about 15 recipes containing pumpkin I still love it.
Although I already shared pumpkin macaroni and cheese, pumpkin banana bread, and pumpkin waffles I wanted to share these Spiced Pumpkin Bars with Whipped Cream Cheese Frosting.
This recipe is delicious, it is a cross between cake and bread. The end result is moist, dense, and spicy. The frosting adds a little tartness to the sweetness and spice of the bar and of course a sprinkle pecans adds a bit of nuttiness.
Pumpkin spice bars are a a great dessert to take to a party, a pot luck, to serve on game day or to give away which is what I did. I cannot be trusted to have these pumpkin spice bars in the house or I will forgo anything of nutritional value and just eat them all. Sad but true, I am weak and I know it.
Pumpkin Bars with Cream Cheese Frosting
2 cups of flour sifted
1 tsp baking soda
1/2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
dash of cloves
3/4 cup granulated sugar
1 cup of light brown sugar
1/2 cup olive oil, or you could use melted butter or vegetable oil
1/2 cup of applesauce
1 15 oz can of pumpkin puree
3 large eggs
1 tsp Nielsen-Masseyvanilla bean paste
NOTE: You can substitute Pumpkin Pie Spice for the above listed spices, use 2 or 3 tsp, the taste will be different but still very good.
Preheat oven to 350. Lightly butter 13 x 9 inch pan, set aside. Sift together flour, baking soda, powder, cinnamon, clover, ginger, nutmeg, and allspice. Set aside. In a separate bowl combine eggs, sugar, brown sugar, oil, and ix until combined, stir in applesauce and pumpkin. Add the dry ingredients to the pumpkin mixture, mix until batter is smooth. Pour into prepared pan and bake for 35 – 40 minutes, checking at 35, test by inserting a toothpick into the center. Cool on wire rack.
1 8 oz package of softened cream cheese
1/2 cup of softened butter
2 cups of confectioners sugar
2 teaspoons of vanilla bean paste
1 to 2 tablespoons of heavy whipping cream
In a stand mixer, cream butter and cream cheese until light and fluffy. Slowly add confectioners sugar, mix. Add heavy whipping cream, and vanilla and mix on high for a few minutes until light and fluffy. Frost cake, cut, enjoy and share!
Tell me, what did you do this weekend? Work or have fun or a little of both? Did you see any Fall color? Or feel the crisp air, perhaps light a fire?
Whatever you did I hope that you spent it with people you love! Enjoy you week!
Also, October is Breast Cancer month, please get a mammogram, do your self breast exams and nag your friends to do the same!