AuthoradminPumpkin Bars with Maple Cream Cheese Frosting…..naturally sweetened cake bars perfect with a chilled glass of milk or steamy cup of coffee. Serve for breakfast, brunch or mid afternoon snack attacks!
Preheat the oven to 350 degrees F with the rack in the middle. Line a 9-by-13-inch baking pan with parchment paper.
Stir together the sugar, butter, pumpkin, coconut milk, vanilla and eggs in a medium bowl. Add the flour, salt, baking powder and ginger all at once and stir until just combined. Spread the mixture in the prepared pan.
Bake until the pumpkin bars begin to pull away from the edge of the pan and are set in the center, 30 to 35 minutes. Remove from oven & let cool.
Make the frosting: Take the cream cheese from the fridge & leave out a few minutes to soften a bit. In a bowl combine the maple syrup, cream cheese & cinnamon spice. Mix well with a spoon.
Spread frosting onto cake, cut into 12-16 squares. Top with the zest from one orange. These bars should be stored in the fridge & enjoyed within 3 days.
Ingredients
Directions
Preheat the oven to 350 degrees F with the rack in the middle. Line a 9-by-13-inch baking pan with parchment paper.
Stir together the sugar, butter, pumpkin, coconut milk, vanilla and eggs in a medium bowl. Add the flour, salt, baking powder and ginger all at once and stir until just combined. Spread the mixture in the prepared pan.
Bake until the pumpkin bars begin to pull away from the edge of the pan and are set in the center, 30 to 35 minutes. Remove from oven & let cool.
Make the frosting: Take the cream cheese from the fridge & leave out a few minutes to soften a bit. In a bowl combine the maple syrup, cream cheese & cinnamon spice. Mix well with a spoon.
Spread frosting onto cake, cut into 12-16 squares. Top with the zest from one orange. These bars should be stored in the fridge & enjoyed within 3 days.
