Pumpkin Spice Bars, Yum!

You can easily substitute gluten-free baking flour with the same delicious results.

These pumpkins bars are made with eggs and canola oil, much like a cake recipe. The result is a super-moist bar that is delicious alone. But why not make the cream cheese frosting, garnish with some toasted pecans and accompany with a scoop of vanilla ice cream. Now, that’s dessert!

Pumpkin Spice Bars with Cream Cheese Frosting

Servings: 2 dozen

Prep: 20 minutes

Bake: 25 minutes, plus cooling time

Total: 45 minutes

INGREDIENTS

4 large eggs, room temperature

1-2/3 cups sugar

1 cup canola oil

1 can (15 ounces) solid-pack pumpkin

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice from Trader Joe’s (optional)

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

ICING

6 ounces cream cheese, softened

2 cups confectioners' sugar

1/4 cup butter, softened

1 teaspoon vanilla extract

1-2 teaspoons whole milk (if needed)

1/3 cup chopped toasted pecans

DIRECTIONS

In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, pumpkin pie spice, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely.

For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Be careful not to add too much. If it’s runny, add more confectioner’s sugar. Spread over bars.

In a dry pan, toast pecans until just slightly browned, tossing often, about 3-4 minutes. Cool and chop. Sprinkle on bars. Store in the refrigerator.

Recipe adapted from Taste-of-Home