Pumpkin Bars With Cream Cheese Frosting
From BuonAppetito 8 years agoIngredients
- 1(15 oz) can pumpkin shopping list
- 2 eggs shopping list
- 2 cup flour shopping list
- 1 cup sugar shopping list
- 1/2 cup oil shopping list
- 1/4 tsp ground ginger shopping list
- 1/8 tsp ground cloves shopping list
- 1 tsp cinnamon shopping list
- 1 tsp vanilla shopping list
- 1/2 tsp salt shopping list
- 1 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- Frosting: shopping list
- 4 oz cream cheese shopping list
- 3 tbsp butter,softened shopping list
- 1 tsp milk shopping list
- 1 tsp vanilla shopping list
- 1 cup powdered sugar shopping list
How to make it
- Preheat oven to 350°F. Line a 9×9 inch pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.
- In a large bowl whisk together flour, sugar, ground ginger, baking soda, baking powder, salt, ground cloves and cinnamon. Create a well in the center of the dry ingredients.
- In the bowl of a stand mixer combine the eggs, vanilla, oil and pumpkin on medium speed until light and fluffy. Stir gently, just until combined.
- Pour into a pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack and allow to cool completely.
- When completely cooled, frost.
- Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
- You may need to add a little milk to make it spreadable if your butter wasn’t soft enough.
- Spread frosting evenly on top of cake. Cut the bar into any size you like.
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