Fall is here!!! It’s time for pumpkin EV.ER.Y.THING! 🙂
I’m proud to say that I actually try some of the things that I see on Pinterest and I don’t just use it to kill time and never make anything. These pumpkin bars are one of those things…
I spotted these pumpkin bars and immediately knew I would have to give them a try! I decided to make them a few days before Halloween and take them into work. I went in blindly as I didn’t get to taste test them the night before, but they were a HUGE hit. One coworker said these were her favorite recipe I’ve brought in so far. After all the hype, I’ve decided to blog about it and plan on making them for Thanksgiving.
Of course, I never seem to follow recipes exactly because of food allergies, so I will share the original recipe and display my substitutions as well.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup butter, softened (I accidentally used 1 cup of butter and they still turned out super dense and DELICIOUS — 1/2 cup makes them more fluffy)
1 1/2 cup sugar
3 eggs (3 flaxseed eggs: 3 tablespoons ground flaxseed blended with 7-1/2 tablespoons water, let sit for 5 minutes)
1 15-ounce can of pumpkin puree
1/2 cup sour cream
1/4 cup milk (I used Silk soy milk)
1 teaspoon vanilla
Cream Cheese Frosting:
4 ounces cream cheese, softened
1/2 cup butter, softened
1 1/2 teaspoon vanilla
4 1/2 cups powdered sugar
1/2 cup pecans, chopped for garnish (optional [I opted for cinnamon on top to accommodate coworkers who don’t like nuts.])
Preheat your oven to 350 degrees F.
Grease and flour a 15x10x1-inch baking pan. Set aside. (I used my large Pampered Chef stoneware bar pan and did not grease or flour it.)
[If you are using the flaxseed egg, prepare it now in a small bowl to allow it to sit in time before adding it.]
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, nutmeg, and cloves. Set aside.
In a stand mixer (I used my Kitchenaid but you could also use a large bowl with hand mixer), beat the butter for about one minute. Beat in the sugar until light and fluffy (about two more minutes). Add eggs (or flaxseed eggs), pumpkin, sour cream, milk and vanilla; beat until combined. (Your batter may look curdled or separated — don’t worry!) Add in your flour mixture and beat until combined.
Spread the mixture evenly into your prepared baking pan. Bake for 25 to 30 minutes at 350 degrees F or until a toothpick inserted near the center comes out clean. Cool on wire rack.
For the frosting, combine cream cheese, butter, and vanilla. Beat with an electric mixer, or using your stand mixer, until light and fluffy. Slowly beat in the powdered sugar, one cup at a time. Continue beating until the frosting is smooth.
Allow plenty of time for your bars to cool before frosting it. It is like frosting a cake and if you frost it too early, your bar tops will crumble into the frosting.
Top with chopped nuts, cinnamon, pumpkin spice or leave them plainly frosted. Any of those options would be delicious!
I refrigerated the entire pan, cut them up the next morning and then served them at work the next day. I cut mine up into small pieces and had about 50 pieces to share! You can, of course, cut them up into larger pieces and have them be more cake-like.
Voila! You now have pumpkin bars. 🙂
Props to Michael for sharing this recipe on his blog! Find it here.
Let me know if you give them a try and make any substitutions that are delicious!