Effortless Pumpkin Bars (Print Version)
# Ingredients:
01 -
2 teaspoons of pumpkin pie spice mix.
02 -
1 1/2 teaspoons of ground cinnamon.
03 -
1 teaspoon of baking soda powder.
04 -
1 1/2 teaspoons of baking powder.
05 -
15 ounces of pumpkin puree from a can.
06 -
3 large eggs.
07 -
1/4 cup of unsalted butter, nicely softened.
08 -
3 cups of powdered sugar (confectioners').
09 -
1/8 teaspoon of fine salt.
10 -
1 teaspoon of pure vanilla extract.
11 -
1 teaspoon of regular salt.
12 -
1/4 teaspoon of pumpkin spice blend.
13 -
1 cup of packed brown sugar.
14 -
1/3 cup of white sugar.
15 -
1 1/2 teaspoons of vanilla essence.
16 -
2 cups of all-purpose flour.
17 -
2 tablespoons of maple syrup.
18 -
1 cup of vegetable oil.
19 -
8 ounces of softened cream cheese.
# Instructions:
01 -
Set your oven to 350°F and let it heat up.
02 -
Either grease a 10x15 pan or place parchment paper on it.
03 -
Stir together the flour, spices, salt, baking soda, and powder.
04 -
Whisk the oil, eggs, both sugars, the syrup, pumpkin puree, and vanilla until blended well.
05 -
Add the dry mixture to the wet bowl and spread it evenly in the pan.
06 -
Let it bake for 28 to 35 minutes. Be sure it cools down fully.
07 -
Blend the cream cheese and softened butter, then slowly mix in the vanilla, spices, and sugar until airy.
08 -
Spread the frosting over the cooled cake, then refrigerate for 30 minutes before slicing.
# Notes:
01 -
Switch out half the oil for applesauce if you want.
02 -
Store-bought canned pumpkin is better than making your own.
03 -
Frosted leftovers stay good in the fridge up to 5 days.
04 -
You can freeze it for about 3 months.