Pumpkin Spice Bars

Pumpkin Spice Bars sharingthyme.com

Since I was about 8 years old I have always been a connoisseur, if you will, of all things spice. Mainly gingerbread, and pumpkin. I just love them. I have been in search for the “perfect” recipes for years and am always tweaking and coming up with new ones. This recipe I developed by combining gingerbread with pumpkin. It. is. delicious. I have an amazing recipe for pumpkin cookies found here. They are so moist, spicy and delicious. But, for a bar I needed a little bit more structure….somewhere in the middle of cake and soft cookie.  These have quickly become a family favorite of ours and they are perfect for a big group. Enjoy these lovelies this fall season!

Pumpkin Spice Bars sharingthyme.com

1. Preheat oven to 350 degrees. Spray a 9×13 baking dish, or jelly roll pan with non stick spray. Set aside. In a bowl add all dry ingredients, gently whisk and set aside.

Pumpkin Spice Bars sharingthyme.com

2. In a mixing bowl place melted butter, pumpkin puree and sugar. Mix on low for about 3-5 minutes. Slowly add the eggs one at a time.

Pumpkin Spice Bars sharingthyme.com

3. Slowly add in your dry ingredients to the pumpkin mixture, and also add vanilla. Mix until well combined, but do not over mix. About 2 minutes on low speed. Spread evenly with a spatula into sprayed pan.

Pumpkin Spice Bars sharingthyme.com

Pumpkin Spice Bars sharingthyme.com

4. Bake for about 15-20 minutes until the center just barely stops to jiggle. Remove and cool. Frost with Cream cheese frosting, below. Cut into squares and serve room temperature, or cold.

Pumpkin Spice Bars sharingthyme.com

Pumpkin Spice Bars sharingthyme.com

 

Pumpkin Spice Bars

3/4 c butter, melted

1 c sugar

1 c pumpkin puree

2 eggs

2 c flour

2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ginger

1/2 tsp ground cloves

1/2 tsp allspice

1/4 tsp nutmeg

3 grinds of fresh pepper

1 tsp vanilla

 

1. Preheat oven to 350 degrees. Spray a 9×13 baking dish, or jelly roll pan with non stick spray. Set aside. In a bowl add all dry ingredients, gently whisk and set aside.

2. In a mixing bowl place melted butter, pumpkin puree and sugar. Mix on low for about 3-5 minutes. Slowly add the eggs one at a time.

3. Slowly add in your dry ingredients to the pumpkin mixture, and also add vanilla. Mix until well combined, but do not over mix. About 2 minutes on low speed. Spread evenly with a spatula into sprayed pan.

4. Bake for about 15-20 minutes until the center just barely stops to jiggle. Remove and cool. Frost with Cream cheese frosting, below.  Cut into squares and serve room temperature, or cold.

 

Cream Cheese Frosting

1 8 oz cream cheese, room temp

1 stick of unsalted butter

3 1/2 – 4 cups powder sugar

2 tsp vanilla, or vanilla bean paste

 

Method:

1. Beat cream cheese and butter together on high until well mixed, about 3 minutes. Slowly, very slowly, add the powder sugar. Then begin to beat on high until light and fluffy. If you over sugar your icing, simply add in a few tablespoons of milk, cream etc. Pour in vanilla.  Use, and store the rest in the fridge.

Cream Cheese Frosting sharingthyme.com

cream cheese frosting sharingthyme.com

cream cheese frosting sharingthyme.com

Pumpkin Spice Bars sharingthyme.com

1 comment

  1. annie tucker   •  

    these look aaaaaamazing! I love the use of vanilla bean paste in the frosting! I’m a huge vanilla bean fan!

    happy fall!

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