pumpkin bars with cream cheese brown sugar frosting
It's fall-ish here and cool enough for the pumpkin spice cravings to have begun! i searched far and wide for the best pumpkin bar recipe. it had to be very tender so it would melt-in-your-mouth. but also rich and warm with creamy and sweet frosting that would perfectly offset the spices. i combined several recipes, and then changed them all to include melted butter for the added flavor and texture that butter allows. nothing ever goes wrong with butter. it's like the perfect food. ha! the addition of brown sugar gives the frosting an extra depth of sweetness and the combination will blow your socks off. this recipe makes plenty to share. make the batch and invite over the neighbors! or take a plate to friends. i shared mine with the ladies at the office and they were in heaven. definitely gonna keep this one bookmarked for when the pumpkin spice cravings hit again. and they will.
ingredient list
for bars
1 cup butter, melted
1.5 cups sugar
4 large eggs
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
heaping 1/4 tsp ground cloves
1 tsp kosher salt(decrease to 1/2 tsp if using table salt)
2 cups all purpose flour
for frosting
1 cube butter, softened (not melted)
3/4 block cream cheese, softened
1/4 cup brown sugar
4 cups powdered sugar (or more for desired consistency)
1 tsp vanilla
pinch of salt
splash of milk
for bars - cream together melted butter and sugar. add eggs and mix until very well combined. add baking powder, soda, spices, and mix well. add flour and mix just until incorporated. prepare a cookie sheet, or half sheet size (18 x 13), or jelly roll pan (depending on what you prefer to call it!) by placing a silpat, or any silicone baking liner. (if you don't have one, you could substitute parchment paper, just be sure to spray it well!) also spray with cooking spray of your choice - (I prefer Trader Joe's coconut oil spray!) spread batter evenly into pan and tap to get out bubbles. place in preheated 350 degree oven and bake for 25-30 min. when checking for doneness, lightly press the middle of the bars, they should spring back and not indent. if batter leaves indentation, bake for additional 5 minutes, or until it springs back nicely.
for frosting - place butter and cream cheese either in the bowl of a stand mixer, fitted with the whisk attachment, or into a large bowl with which you may use a hand mixer. beat until creamy and fluffy, then add brown sugar, vanilla, and salt. slowly combine powdered sugar and just enough milk to keep it fluffy and to achieve desired consistency. it should be spreadable with an offset spatula, not runny enough to pour. when bars have cooled, use an offset spatula and spread to your heart's content. cut into squares and enjoy within 3-4 days.
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