pumpkin bars with cinnamon cream cheese frosting

I know, I know…another pumpkin post.  It’s probably getting old but this is the last one, I promise.  Actually I take that back…I can’t promise its the last one, but it will definitely be the last one for awhile.  At least a week.  


Obviously there are hundreds of pumpkin bar recipes out in the blog-world, but I made some changes to the typical recipe to reduce the fat, and pump up the spice.  Then I threw some cinnamon cream cheese frosting on top and pretty much died and went to heaven.  I think you can put this cream cheese frosting on anything and it would taste good.  The bars on their own are also delicious.  Even with less oil than the original recipe, they were still incredibly moist and I absolutely loved the extra spices.  


So, are you still loving pumpkin?  Make these bars now!  Burnt out on it?  Save this recipe for when the craving strikes again…because you know it will.  



Pumpkin Bars with Cinnamon Cream Cheese Frosting


1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1 (15 oz) can pumpkin
1/2 cup applesauce
1/4 cup vegetable oil
1 1/4 cup sugar
4 eggs


Directions:


Preheat oven to 350 degrees F.  Grease 9×13″ baking dish.  


Sift together flours, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.  Set aside.


In large bowl, whisk together pumpkin, applesauce, vegetable oil, and sugar and eggs.  Hand mix the dry ingredients into the wet until just combined.  Don’t overmix!


Pour mixture into pre-heated oven and bake 25-30 minutes, or until tester/toothpick comes out clean.  


Cool completely, then frost.  


Cinnamon Cream Cheese Frosting


8 oz cream cheese (I used reduced fat), at room temperature
1 stick butter, at room temperature
3 cups confectioners’ sugar
1 tsp vanilla extract
2 tsp cinnamon 


Directions:


In bowl with electric mixer, cream together butter and cream cheese until smooth, about 3 minutes.  Add in confectioners’ sugar one cup at a time. Add vanilla and cinnamon and beat until well incorporated.  

I shared this at Crumbs and Chaos’ Seasonal Inspirations!

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Comments

  1. says

    Thanks for stopping by stopping by my blog. These look fab-u-lous! I also want to make your pumpkin pancakes. As far as I’m concerned, keep the pumpkin recipes coming!

  2. says

    Love the idea of the cinnamon in the frosting. I made some pumpkin bars a few weeks ago, but it made too many so I put half in the freezer unfrosted. Now I think I will add some cinnamon when I do frost them!

  3. says

    I love how everyone’s getting into baking pumpkin stuff lately! These look delicious. I love the idea of cinnamon in the frosting! I’ll have to try it.

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