Pumpkin Bars

• porcje: 24 servings
• czas aktywny: 15 minutes
• całkowity czas: 45 minutes

Składniki

4 large eggs

1 2/3 cups (353 g) granulated sugar

1cup vegetable oil (can substitute 1/2 cup applesauce (132 g) for 1/2 cup oil)

1 (15-ounce) can pumpkin puree

2 cups (284 g) sifted all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Frosting:

1 (8-ounce) package cream cheese (softened)

1/2 cup (113 g) butter or margarine (softened)

2 cups (284 g) sifted powdered sugar

1 teaspoon vanilla extract

Wskazówki

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.

Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes.

Let cool completely before frosting. Cut into bars.

To make the icing: 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. Spread on cooled pumpkin bars.

Notatki

12/2/25 Made gf per notes below and they turned out great!

Bake is sheet pan 15x10” for 25 min at 365 for high altitude. Reduce baking powder by 1/8 teaspoon for altitude.

For gf: add 3/4 teaspoon xanthan gum, use Kats blend =145 g tapioca, 72 g millet, 72 g buckwheat, added 1/8 teaspoon each of nutmeg & ginger, used 15.2 oz squash for high altitude, used 1/2 cup (107 g) oil and 1/2 cup (132 g) home bottled applesauce. Let sit 10-15 minutes before baking.

For frosting use Tessa cream cheese frosting recipe but add 1/4 cup (50 g) brown sugar, 1/8 teaspoon salt, and 1/4 teaspoon cinnamon.

Ingredients

¾ stick (85 grams) unsalted butter, at cool room temperature (67°F)*

1 ½ cups (188 grams) powdered sugar, sifted (Don't skip sifting!)

6 ounces (170 grams) cream cheese, completely softened to room temperature (brick-style, not spreadable)

1/2 teaspoons vanilla paste or 1 teaspoon vanilla extract

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sifted powdered sugar on low. Gradually increase to medium-high to prevent a sugar cloud.

Beat for 3 minutes until smooth. (It may look dry at first, but it will come together like magic!)

Scrape down the bottom and sides of the bowl and paddle, then add the cream cheese, brown sugar, salt and beat on medium-high for 1 minute until fluffy.

Add the vanilla and beat for 30 seconds until fully incorporated. Scrape down the bowl again as needed.

This makes enough for 12 cupcakes but it can be doubled.

Wartości Odżywcze

• Wielkość Porcji: 1 Bar
• Kalorie: 296 kcal
• Tłuszcz Całkowity: 17 g
• Tłuszcz Nasycony: 6 g
• Cholesterol: 52 mg
• Sód: 255 mg
• Węglowodany Całkowite: 34 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 25 g
• Białko: 3 g