butterwithasideofbread.com
I recently received a packet of recipe cards in the mail from Gold Medal Flour and found this Pumpkin Spice Bar recipe to be a keeper! I adore pumpkin, so I’ve tried many, many pumpkin treat recipes, but was surprised at how easily this all came together and how delicious they were. I served them at a large family function recently and got rave reviews! These will go in my permanent recipe binder for sure!
Pumpkin Spice Bars
- 4 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 can {15 oz} pure pumpkin
- 2 cups flour {I used whole wheat}
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
Heat oven to 350 degrees. Lightly grease bottom and sides of a jelly-roll pan {15x10x1} with non-stick spray.
In a large bowl, beat eggs, sugar, oil and pumpkin until smooth. Stir in remaining ingredients. Spread in pan and lightly shake pan to even out the batter. Bake 25-30 minutes, until light brown and a toothpick inserted in the center comes out clean.
Allow to full cool before frosting.
Cream Cheese Frosting:
- 1 package softened cream cheese
- 1/3 cup butter or margarine, softened
- 1 tsp vanilla
- 2 cups powdered sugar
Beat all ingredients with an electric hand or stand mixer until smooth.
or…
or…
Browned Butter Frosting {my favorite!}
- 2/3 cup butter {do not use margarine!}
- 4 cups powdered sugar
- 2 tsp vanilla
- 4 TBSP milk
In a small saucepan, heat the butter over medium heat, stirring constantly. Cook until butter turns a nice golden brown. It took mine about 5 minutes and when it turned, it turned very suddenly. {I would even have it turn a bit darker than the photo above.} Remove from heat. Add in remaining ingredients, stirring until frosting is smooth and spreadable. Spread on cake immediately.
