Since it is September, I’ve decided to pretend it is fall. After all, football is back (YAY!!), temperatures are cooling off (slowly, but surely) and pumpkin spice lattes are back at Starbucks. That is official enough for me. 🙂 Today my house smells so wonderful – and not just because I have pumpkin candles burning. I found a recipe on Pinterest and decided to try it out. I tweaked a few things and made a healthier version – but ohmygosh – it is SO good! They are thick, gooey, moist and simply delicious. And what good is a recipe unless you have photos?!
Here’s what you need for the bars –
2- 15 oz cans of pumpkin puree
3/4 cup canola oil
3 large eggs (I use egg substitute)
1 1/3 cup sugar
2 cups flour (I used 1 cup all purpose & 1 cup whole wheat)
2 tsp baking powder
1 tsp salt
1 tsp baking soda
2 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
Gather all of your ingredients and preheat your oven to 350.
In your mixer’s bowl, combine pumpkin, canola oil, eggs & sugar. Beat until light and fluffy.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
Slowly add the dry ingredients into the bowl with the pumpkin mixture. Stir until it is fully mixed. Pour into an ungreased pan (I used a 9×13 pan).
Bake for 25-30 minutes – until toothpick inserted in center comes out clean. Let it cool completely in the pan.
While it is baking, you can make the frosting.
You need:
1/2 cup softened butter (I use light butter)
1- 8 oz package cream cheese, softened (I use fat free)
2 cups powdered sugar
1 1/2 tsp vanilla extract
In your mixing bowl (clean – of course!), combine the butter and cream cheese until mixed. Add in vanilla extract. Slowly add in powdered sugar using a low speed. Once it is all in, increase the speed to mix it thoroughly. Refrigerate the frosting to help it set up!
Once your bars are cool, frost those bad boys and ENJOY! These do need to be kept in the fridge…. if they last that long. 😉
And here’s the recipe in text alone in case you want to print it!
Pumpkin Bars
2- 15 oz cans of pumpkin puree
3/4 cup canola oil
3 large eggs (I use egg substitute)
1 1/3 cup sugar
2 cups flour (I used 1 cup all purpose & 1 cup whole wheat)
2 tsp baking powder
1 tsp salt
1 tsp baking soda
2 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
Gather all of your ingredients and preheat your oven to 350. In your mixer’s bowl, combine pumpkin, canola oil, eggs & sugar. Beat until light and fluffy. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Slowly add the dry ingredients into the bowl with the pumpkin mixture. Stir until it is fully mixed. Pour into an ungreased pan (I used a 9×13 pan). Bake for 25-30 minutes – until toothpick inserted in center comes out clean. Let it cool completely in the pan.
Cream Cheese Frosting:
1/2 cup softened butter (I use light butter)
1- 8 oz package cream cheese, softened (I use fat free)
2 cups powdered sugar
1 1/2 tsp vanilla extract
In a clean mixing bowl, combine the butter and cream cheese until mixed. Add in vanilla extract. Slowly add in powdered sugar using a low speed. Once it is all in, increase the speed to mix it thoroughly. Refrigerate the frosting to help it set up!
Once your bars are cool, frost and ENJOY! 🙂 Store in the fridge.
