Pumpkin Bars with Maple Cream Cheese Frosting

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It's that time of year when everything is flavored with that delicious gourd-like squash that is harvested in fall...mmmm, pumpkin!  I decided to try out the recipe connected with this pin...and I was not disappointed.  In fact, I think everyone needs to try this recipe after all of the hullaboo from the election yesterday.  There are some serious highs and lows going on in the country right now.  Relaaaaax people, life does go on!  Now, eat some pumpkin bars, specifically these...

Source: lifessimplemeasures.blogspot.com via Crystal on Pinterest

Nom, nom.

Pumpkin Bars with Maple Cream Cheese Frosting

from Life's Simple Pleasures (view their blog post with this recipe by clicking the pin above)

Bars:

1 (29 oz.) can pumpkin puree

3/4 c. canola oil

3 large eggs

1-2/3 c. sugar

2 c. all purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground nutmeg

Maple Cream Cheese Frosting:

2 c. powdered sugar, sifted

1/2 c. unsalted butter, softened

1 (8 oz.) package cream cheese, softened

1 tsp. maple extract

Heat oven to 350°F.  In large bowl, combine pumpkin puree, canola oil, eggs, and sugar until light and fluffy (about 3 minutes).

In medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.  Slowly pour dry ingredients into wet ingredients and fold together until completely combined.

Pour pumpkin mixture into greased 15x10-inch pan.

Bake 25 minutes or until toothpick inserted in center comes out clean.  Let pan cool completely. 

While the bars were baking, I threw the cream cheese and butter into the bowl to continue softening.

Once they are fully softened and the bars are cool, combine cream cheese and butter just until combined (do not overmix).  Add in maple extract.  On low speed, slowly add in powdered sugar.  Once combined, increase mixer speed to mix all ingredients together. 

Spread frosting over pumpkin bars.

Makes 2 dozen bars.

OMG...these are delicioso...so good.  I sent a bunch to David's work and got the thumbs up there as well.  You HAVE to make these for either Thanksgiving or Christmas.  Or at least sometime within the next few months...something like this must be fully experienced and enjoyed...  Oh yea, and this is definitely a new Dave's Fave.