Wednesday, October 10, 2012

Pumpkin Bars with Cream Cheese Frosting

A couple weeks ago I made these bars for a little get together with old co-workers. There was plenty of other food there so not many got ate at the party, but that meant Patrick and I were able to enjoy them for a good week. I really liked these bars. I made them in a 9x13 pan and it was more like pumpkin cake, but very tasty. And of course we loved the frosting. What's not to love about cream cheese frosting.

Pumpkin Bars

Pumpkin Bars
2 cups all purpose flour
1 ½ cups packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
¼ teaspoon salt
½ cup vegetable oil
½ cup apple juice
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 eggs

Frosting:
10 oz. cream cheese, chilled
6½ tbsp. unsalted butter, at room temperature
3¼ cups confectioners’ sugar, sifted
4 tsp. clear vanilla extract

Heat oven to 350 degrees. Grease 15x10 or 13x9 pan; lightly flour. In a large bowl with electric mixer, beat bar ingredients on low speed until moistened. Beat 2 minutes on medium speed. Spread batter in pan.

Bake 20 to 30 minutes or until toothpick inserted comes out clean. Cool completely, about 1 hour.

To make the frosting combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Add in the confectioners’ sugar and mix on low speed just until incorporated. Increase the speed to medium-high and beat 2-3 minutes more. Blend in the vanilla.

Spread frosting over cooled bars. Refrigerate until set. Store in refrigerator.

Source: Marital Bless & Annie's Eats

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