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Pumpkin Bars with Maple Cream Cheese Frosting

Pumpkin 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!

Yields1 Serving
Prep Time10 minsCook Time35 minsTotal Time45 mins
Pumpkin Bars
 1 1/2 cups coconut sugar
 1 cup unsalted butter, melted & cooled
 1 cup unsweetened pumpkin
 1 can (13.66 ounces) coconut milk
 1 teaspoon vanilla extract
 3 large eggs, whisked
 1 cup white whole wheat flour
 1 teaspoon fine sea salt
 1/2 teaspoon baking powder
 1/2 teaspoon ground ginger
Maple Cream Cheese Frosting
 12 ounces cream cheese
 3 tablespoons pure maple syrup
 1/4 teaspoon ground cinnamon
 top with the zest from one orange
1

Preheat the oven to 350 degrees F with the rack in the middle. Line a 9-by-13-inch baking pan with parchment paper.

2

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.

3

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.

4

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.

5

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

Pumpkin Bars
 1 1/2 cups coconut sugar
 1 cup unsalted butter, melted & cooled
 1 cup unsweetened pumpkin
 1 can (13.66 ounces) coconut milk
 1 teaspoon vanilla extract
 3 large eggs, whisked
 1 cup white whole wheat flour
 1 teaspoon fine sea salt
 1/2 teaspoon baking powder
 1/2 teaspoon ground ginger
Maple Cream Cheese Frosting
 12 ounces cream cheese
 3 tablespoons pure maple syrup
 1/4 teaspoon ground cinnamon
 top with the zest from one orange

Directions

1

Preheat the oven to 350 degrees F with the rack in the middle. Line a 9-by-13-inch baking pan with parchment paper.

2

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.

3

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.

4

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.

5

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.

Pumpkin Bars with Maple Cream Cheese Frosting

~ Marla Meridith

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