Pumpkin Bars with Cream Cheese Frosting

• Vegetarian

• Produce

  • 1/4 tsp Ginger, ground
  • 1 (15 oz can Pumpkin

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 2 cup Flour
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Oil

• Dairy

  • 3 tbsp Butter
  • 4 oz Cream cheese
  • 1 tsp Milk

Found on sugarapron.com

Ingredients

• 1(15 oz) can pumpkin
• 2 eggs
• 2 cup flour
• 1 cup sugar
• 1/2 cup oil
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• Frosting:
• 4 oz cream cheese
• 3 tbsp butter,softened
• 1 tsp milk
• 1 tsp vanilla
• 1 cup powdered sugar

Directions

• 1. Preheat oven to 350°F. Line a 9×9 inch pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.
• 2. In a large bowl whisk together flour, sugar, ground ginger, baking soda, baking powder, salt, ground cloves and cinnamon. Create a well in the center of the dry ingredients.
• 3. In the bowl of a stand mixer combine the eggs, vanilla, oil and pumpkin on medium speed until light and fluffy. Stir gently, just until combined.
• 4. Pour into a pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack and allow to cool completely.
• 5. When completely cooled, frost.
• 6. Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
• 7. You may need to add a little milk to make it spreadable if your butter wasn’t soft enough.
• 8. Spread frosting evenly on top of cake. Cut the bar into any size you like.