Maple Pecan Pumpkin Squares

By Texaschef11

Ingredients

• Bars
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 (29 ounce) can of pumpkin puree
• 1 2/3 cup sugar
• 3/4 cup canola oil
• 3 large eggs, at room temperature
• 1/2 teaspoon maple extract
• 6 ounces unsalted pecans, chopped
• Frosting
• 1 1/2 cups powdered sugar
• 1/4 cup unsalted butter, softened
• 6 ounces cream cheese, softened
• 1/4 teaspoon maple extract
• 1/2 teaspoon vanilla extract
• Extra chopped unsalted pecans for topping

Preparation

Step 1

Sift the flour, baking powder, baking soda, kosher salt, cinnamon, nutmeg and ginger into a large bowl. Set aside.
In a bowl of a stand mixer with the paddle attachment, mix together the pumpkin, sugar, oil, eggs and maple extract on medium speed. If can also do this with a whisk by hand. Just make sure you whisk really well!
Pour the wet ingredients into the dry ingredients and fold the ingredients together with a spatula.

Chop up the pecans and fold them into the pumpkin batter.

Lightly grease a 10 by 15 inch sheet pan (also known as a jellyroll pan) and spread the batter out evenly.
Bake at 350 degrees F for 25 minutes.
Cool the bars completely before frosting.

Sift the powdered sugar and set it aside.

In a bowl of stand mixer with the paddle attachment, mix together the butter and cream cheese on medium speed for a couple of minutes until smooth.
Add in the maple extract and mix. Then add in the vanilla extract and mix.
Slowly add in the powdered sugar on low speed. Then increase the speed to medium and mix for 1-2 minutes. Be careful not to over mix the frosting.

Spread the frosting over the cooled bars and topped with extra chopped unsalted pecans. Cut into bars and enjoy!

To store the bars, cut them into pieces and put them in an airtight container in the refrigerator.