So here is another recipe in the Guest Recipe Series. Check out the last post for Whitney’s Inspired Butternut Squash Soup too. This is yet another friend who has moved away. I met Charlotte when we competed in 2007 for Miss Washington. What an adventure. We have since stayed involved in the program and each other’s lives whenever possible. Now she is living away…. (insert sad face) but thankfully Facebook and Blogland lets us stay in touch. Be sure to check out her amazing dessert catering company. You can find Sugar by Charlotte here or on Facebook
Pumpkin Bars with Maple Cream Cheese Frosting
Pumpkin Bars with Maple Cream Cheese Frosting
Ingredients:
Bars:
1 (29 oz.) can pumpkin puree
3/4 c. canola oil
3 large eggs
1-2/3 c. sugar
2 c. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
Maple Cream Cheese Frosting:
2 c. powdered sugar, sifted
1/2 c. unsalted butter, softened
1 (8 oz.) package cream cheese,
softened
softened
1 tsp. maple extract
Directions:
1. Heat oven to 350°F. In large bowl, combine pumpkin puree, canola
oil, eggs, and sugar until light and fluffy (about 3 minutes).
oil, eggs, and sugar until light and fluffy (about 3 minutes).
2. In medium bowl, sift together flour, baking
powder, baking soda, salt, cinnamon, ginger, and nutmeg. Slowly pour dry ingredients into wet
ingredients and fold together until completely combined.
powder, baking soda, salt, cinnamon, ginger, and nutmeg. Slowly pour dry ingredients into wet
ingredients and fold together until completely combined.
3. Pour pumpkin mixture into ungreased
15×10-inch pan.
15×10-inch pan.
4. Bake 25 minutes or until toothpick inserted
in center comes out clean. Let pan cool
completely.
in center comes out clean. Let pan cool
completely.
5. Meanwhile, for frosting, combine cream cheese
and butter just until combined (do not overmix).
and butter just until combined (do not overmix).
6. Add in maple extract.
7. On low speed, slowly add in powdered
sugar. Once combined, increase mixer
speed to mix all ingredients together.
Refrigerate frosting until ready to use.
sugar. Once combined, increase mixer
speed to mix all ingredients together.
Refrigerate frosting until ready to use.
8. Spread frosting over pumpkin bars.
Yield: 2 dozen bars
Join Charlotte in her kitchen with this step by step visual tutorial.
I love feeling like we can bake right along with her!
1. Heat oven to 350°F. In large bowl, combine pumpkin puree, canola oil, eggs, and sugar until light and fluffy (about 3 minutes).
2. In medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Slowly pour dry ingredients into wet ingredients and fold together until completely combined.
3. Pour pumpkin mixture into ungreased 15×10-inch pan.
4. Bake 25 minutes or until toothpick inserted in center comes out clean. Let pan cool completely.
5. Meanwhile, for frosting, combine cream cheese and butter just until combined (do not overmix).
6. Add in maple extract.
7. On low speed, slowly add in powdered sugar. Once combined, increase mixer speed to mix all ingredients together. Refrigerate frosting until ready to use.
8. Spread frosting over pumpkin bars.
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