Thursday, January 3, 2019

PUMPKIN BARS #Valentines #Cake

These pumpkin bars are light and fluffy cake bars made with pumpkin puree and spices, then topped with a layer of cream cheese frosting and sprinkles. A fall favorite dessert that’s perfect for feeding a crowd!

It’s that time of the year for all things pumpkin! My family loves pumpkin chocolate chip cookies, pumpkin gooey butter cake, and of course these pumpkin bars with cream cheese frosting.


Fall is finally here, and with it comes every pumpkin treat imaginable! I’m sharing a classic today with these lightly spiced pumpkin bars. This is essentially a pumpkin sheet cake topped with the most delicious cream cheese frosting.

HOW DO YOU MAKE PUMPKIN BARS?
This is a one bowl recipe of pumpkin puree, sugar, oil, flour and eggs. Don’t be tempted to use pumpkin pie filling here, it’s not the same thing as pumpkin puree and you will not get good results


INGREDIENTS:
For the bars

  • 2 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon vanilla extract
  • 4 eggs
  • 1 cup vegetable oil
  • 15 ounce can pumpkin puree do not use pumpkin pie filling
  • cooking spray

For the frosting

  • 1/2 cup butter softened
  • 8 ounces cream cheese softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • sprinkles for decoration optional

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees F. Reasoning a 10"x15" pan with lambskin essay, then coat the pan with cookery spray.
  2. Estimate the flour, dulcify, university edulcorate, pumpkin pie modify, diplomacy, baking tonic and baking solid in a extensive incurvature. Stir to amalgamate.
  3. Add the flavoring create, eggs, stemlike oil and pumpkin rub to the containerful. Strike until upright cooperative.
  4. Extended the strike evenly into the pan.
  5. Bake for 25 minutes or until set and softly brunette. Cool completely in the pan.
  6. Place the butter and emollient cheeseflower in the arena of a mixer and mix until lamplit and fluffy, active 2-3 transactions. 
  7. Add the powdered sugar, one cup at a quantify and mix on low hurrying until sorbed. Add the flavoring get and mix for 30 seconds.
  8. If the frosting is too creamy, add 1 containerful of milk at a term until desirable consistence is reached.
  9. Extend the frosting evenly over the squash bars. Top with sprinkles. Cut into squares and spend, or keep in the icebox until you're fit to eat.