Tuesday, October 18, 2011

Pumpkin Bars

These make a big batch - you bake them in a jelly roll pan. Perfect for big fall gatherings!

Pumpkin Bars
2 cups flour (I use sprouted whole wheat)
1 1/2 cups sugar (I use rapadura)
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/4 tsp cloves
4 eggs
2 cups pureed pumpkin
1 cup oil (I generally use extra virgin olive oil, and don't taste a difference)
Mix all and pour into a jelly roll pan. Bake at 350 degrees for 25 to 30 minutes, or until toothpick tests clean.

Top with a half recipe of cream cheese frosting when cool.

Cream Cheese Frosting
6 oz cream cheese, softened
1/2 cup butter, softened
2 tsp vanilla
Beat all together until light and fluffy. Gradually add 2 cups powdered sugar (I've read you can put rapadura in a blender to make it a finer consistency - but I've never actually tried it yet). If desired, add up to 2 1/2 cups more powdered sugar until you get to the desired consistency.

1 comment:

  1. Yum! I am planning to do my first pumpkin-centric baking of the fall...not sure which of your recipes to try first! ;) (BTW, the blender-powdering rapadura thing does work, but I'm not in love with the results. I should try it again sometime, though.)