Soft Pumpkin Bars (Print Version)
# Ingredients:
01 -
15 ounces of pure pumpkin puree.
02 -
1 teaspoon of baking soda.
03 -
2 teaspoons of pumpkin pie seasoning.
04 -
1 cup of packed brown sugar.
05 -
1/4 cup soft unsalted butter.
06 -
1 1/2 teaspoons ground cinnamon powder.
07 -
1 teaspoon of salt.
08 -
3 cups powdered sugar (confectioner's sugar).
09 -
3 large eggs.
10 -
1/4 teaspoon pumpkin pie seasoning.
11 -
2 tablespoons of maple syrup.
12 -
1 cup of vegetable oil.
13 -
2 cups of all-purpose flour.
14 -
1/3 cup white sugar (granulated sugar).
15 -
1 1/2 teaspoons baking powder.
16 -
8 ounces softened cream cheese.
17 -
1 1/2 teaspoons vanilla flavoring.
18 -
1/8 teaspoon salt.
# Instructions:
01 -
Set your oven to 350°F and let it get hot.
02 -
Line a pan (10x15 inch) with parchment or grease it well.
03 -
Stir together flour, salt, baking soda, baking powder, and spices in a bowl.
04 -
Whisk together oil, eggs, vanilla, both sugars, syrup, and pumpkin in a mixing bowl.
05 -
Fold the dry mix into the wet mix, then pour the batter into your prepared pan.
06 -
Pop it in the oven and bake for about 28-35 minutes. Let it cool entirely before moving on.
07 -
Whip the cream cheese and butter until smooth. Beat in sugar, spices, and vanilla until the frosting gets fluffy.
08 -
Spread frosting over the cooled bars. Chill them in the fridge for 30 minutes before slicing.
# Notes:
01 -
You can swap half the oil for applesauce if you want.
02 -
Canned pumpkin is a better option than fresh for this.
03 -
Store in the fridge (with frosting) for up to 5 days.
04 -
They'll freeze just fine for up to 3 months.