Happy Fall! What’s a better start to October than pumpkin bars with maple & cinnamon cream cheese frosting?
Yields: 16 bars
Total Time: 2 hr. (includes cooling time)
Prep Time: 30 min
Bake Time: 30 min
- 6 oz. all-purpose flour (approximately 1 ¼ cups)
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 4 oz. butter
- 6 oz. granulated sugar (approximately ¾ cup)
- 4 oz. (2 large) eggs, room temperature
- 2 oz. milk, room temperature
- 7.5 oz. pumpkin puree (1 scant cup)
- 1 oz. unsalted butter, room temperature
- 4 oz. cream cheese, room temperature
- 1 Tbsp. maple syrup
- ¼ tsp ground cinnamon
- ¼ tsp. kosher salt
- 6 oz. powdered sugar (approximately 1 ½ cups)
- 2 oz. chopped pecans (approximately ½ cup)
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare an 8 x 8 inch square pan: Lightly grease the bottom with nonstick spray or softened butter and/or line the bottom with parchment paper.
- Prepare the bars by whisking together the flour, baking powder, salt, pumpkin pie spice, and cinnamon in a large bowl.
- Melt the butter in a large microwave safe bowl or glass measuring cup and allow to cool slightly. Whisk in the sugar, eggs, milk, and pumpkin puree.
- Pour the wet ingredients into the dry ingredients and gently whisk until everything is JUST combined.
- Scoop the batter into the prepared pan and spread in an even layer.
- Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and let cool completely.
- Meanwhile, make the frosting. Place the butter, cream cheese, maple syrup, salt, and cinnamon in a large bowl. Beat with a hand mixer until smooth (2 minutes). Add the powdered sugar and beat for another 2 minutes until creamy.
- Spread the frosting on the cooled bars and sprinkle the top with chopped pecans.
- Store tightly covered in the refrigerator (the frosting will set up even more once it has been chilled).
Can you believe it is October already?! This year is going by so quickly. Even though it’s still 90 degrees here in Florida, I’m pretending it’s Fall… aka pumpkin, apple, boot, and scarf season.
The ingredients for these pumpkiny bars include: milk, eggs, pumpkin pie spice, baking powder, unsalted butter, granulated sugar, ground cinnamon, salt, pumpkin puree, and all-purpose flour.
First up – prep the pan. I used an 8 x 8 inch square pan and placed parchment paper in the bottom. You can also spray the pan with nonstick spray or lightly grease with softened butter.
These bars utilize the “muffin method,” which involves whisking together the dry ingredients, whisking together the wet ingredients, then whisking the two together. Pretty simple, eh?
And so – the dry ingredients! Flour, baking powder, salt, pumpkin pie spice, and cinnamon.
Pumpkin pie spice consists of cinnamon, ginger, nutmeg, allspice, and cloves. You can even make your own – I found the ratio on Betty Crocker.
Melt the butter in a large microwave safe bowl or on the stove in a medium saucepan.
Allow to cool slightly, then whisk in the sugar, eggs, milk and the star of the show – pumpkin puree!
I used a 2 cup measuring cup.. living on the edge.
Pour the wet ingredients into the dry ingredients and gently whisk everything together until it is just combined.
Be careful to not overmix – it’s fine if there are still lumps in the batter.
Pour the batter into the prepared pan and spread into an even layer.
Bake at 350 degrees Fahrenheit for about 30 minutes. You can use the toothpick test to check for doneness. Place the pan on a wire rack and let the bars cool completely before frosting.
While you have all this free time – let’s make the frosting! Powdered sugar, cream cheese, unsalted butter, maple syrup, kosher salt, ground cinnamon, and chopped pecans make up the topping.
Place the softened butter, cream cheese, maple syrup, salt, and cinnamon in a large bowl.
Using a hand or stand mixer, beat for 2 minutes.
Add the powdered sugar.
Beat on low speed until it is mostly incorporated, then beat on high for another 2 minutes.
Tasty, creamy frosting!
Once the bars have cooled they are ready to frost!
Spread out that delicious frosting:
And top with pecans.
Since these have cream cheese frosting, any leftovers will need to be stored in the refrigerator.
I hope you enjoy this first recipe of Fall!