Pumpkin bars with cream cheese frosting
Yield: one 9x13 pan
Courtesy of Mels
https://www.melskitchencafe.com/pumpkin-bars-cream-cheese-frosting/
3 large eggs
1 ¼ c granulated sugar (265 g)
¾ c canola oil
1 (15-oz) can pumpkin puree (425 g)
1 tsp vanilla extract
1 ½ c all-purpose flour (213 g)
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
¾ tsp salt
¾ tsp baking soda
¼ tsp ground nutmeg
Cream Cheese Frosting:
8- oz package cream cheese, softened
4 TB salted butter, softened
2 c powdered sugar (228 g)
1 TB sour cream or plain yogurt
1 tsp vanilla extract
Preheat the oven to 350 degrees F.
Lightly grease a 9X13-inch pan with cooking spray and set aside.
In a large bowl, whisk together the eggs, sugar, oil, pumpkin and vanilla until well-combined.
In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg.
Add the dry ingredients to the wet ingredients and whisk until there are no more lumps.
Spread the batter evenly in the prepared pan and bake for 25-35 minutes until a toothpick inserted in the center comes out clean and the top of the bars is set and springs back lightly to the touch.
Let the bars cool completely in the pan.
For the frosting-
In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, mix together the cream cheese and butter until very smooth and light, 2-3 minutes.
Add the powdered sugar, sour cream, and vanilla. Mix until combined. Increase the speed to medium-high and whip the frosting for 2-3 minutes until very light and fluffy.
Spread the frosting on the cooled bars.
