Pumpkin Bars with Maple Cream Cheese Icing

By lauramae

These little pumpkin lovelies are so moist, so moist, so moist.  I can't think of another adjective right now, otherwise I would use it.  But they really are that moist.  So soft and tender that when you pick them up, you'll leave little finger indents.

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
• 1 tsp. maple extract

Details

Adapted from lifessimplemeasures.blogspot.com

Preparation

Step 1

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 15x10-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.

When you're not munching on these bars, keep them refrigerated.







Yield: 2 dozen bars