Pumpkin Bars with Maple Cream Cheese Frosting
SHARE THIS:Who’s ready for the perfect fall flavor combo- Pumpkin & Maple!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1/4 teaspoon ground cloves
- ½ teaspoon salt
- 1/2 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large egg whites
- 1 large egg
- 1 teaspoon vanilla extract
- 1 can (15 oz) pumpkin puree
- 1/2 cup plain yogurt or Oakhurst sour cream
- 1/4 cup Oakhurst milk
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 3-4 cups powdered sugar sifted
- ¼ cup Oakhurst heavy cream or Oakhurst Maple milk
- ½ teaspoon maple extract or ¼ cup maple syrup
Preparation
-
Preheat oven to 350 F and grease and flour a 9×13 inch glass baking dish.
-
In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
-
Mix together the butter and sugars until light and fluffy, about 2 minutes.
-
Add in the egg whites, one at a time, then the whole egg. Then add the vanilla, pumpkin puree, and yogurt and mix until well combined.
-
Add in some of the dry ingredients, then some of the milk. Continue alternating until all the ingredients have combined together.
-
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean and the cake springs back when touched.
-
For the frosting, cream the butter and cream cheese in a mixer until light and fluffy. Add in the powdered sugar in batches, then add in the heavy cream and maple syrup and mix together until smooth.
-
Frost the cooled pumpkin bars and top with pumpkin spice, if desired. Cut into bars, serve, and enjoy!
