Pumpkin Bars with Cream Cheese Frosting

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Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting
Yields 40
Tired of traditional pumpkin pie? Try these delicious moist pumpkin bars, topped with cream cheese frosting and crunchy pecans.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 2 cups all-purpose flour
  2. 2 tsp. baking powder
  3. 1 tsp. baking soda
  4. 1 tsp. ground cinnamon
  5. 1 tsp. ground ginger
  6. 1/2 tsp. salt
  7. 1/2 tsp. ground nutmeg
  8. 1 can (15 oz.) pumpkin
  9. 2 cups granulated sugar
  10. 3/4 cup vegetable oil
  11. 4 DAKOTA LAYERS EGGS, room temperature
  12. Cream Cheese Frosting (see below)
  13. 1 cup pecan halves OR coarsely chopped pecans, toasted
Instructions
  1. HEAT oven to 350°F. MIX flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg in medium bowl.
  2. BEAT pumpkin, granulated sugar, oil and eggs in mixer bowl on low speed until blended. Gradually ADD flour mixture, beating until batter is smooth. SPREAD in greased 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
  3. BAKE in 350°F oven until wooden pick inserted in center comes out clean, 20 to 25 minutes. COOL completely in pan on wire rack.
  4. FROST pumpkin bars; garnish with pecans. Cut into 40 squares, about 2 x 2 inches each.
  5. For cream cheese frosting: BEAT 8 ounces cream cheese, 1/2 cup unsalted butter and 1 teaspoon vanilla in mixer bowl until smooth. Gradually ADD 3 cups powdered sugar, beating until light and fluffy.
Notes
  1. One Tbsp. pumpkin pie spice can be substituted for the cinnamon, ginger and nutmeg.
Adapted from Incredible Egg
Adapted from Incredible Egg
Dakota Layers - Your South Dakota Egg http://www.dakotalayers.com/

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