Friday, November 12, 2010

Pumpkin Cake Bars


These are soooo good, make them, you will be so glad you did! They are a great fall or holiday treat! I made these at the request of my friend Jeff. So Jeff, here you go!




Grease a 15 x 10 x 1 baking pan. If you don't have one, no worries! Just use a 9 x 13 and bake it for a few minutes longer. However, I held out on getting this size pan until about a year ago and, holy cow, I LOVE it! I don't know how to explain, but it makes the perfect thickness of brownies and any kind of cake bar. Perfection, I recommend it highly!


Combine all the dry ingredients first: flours, sugar, baking powder, cinnamon, baking soda, nutmeg, salt and cloves.


Make sure to slightly beat the 4 eggs before adding them. It will make it so much easier to mix, I promise!


Add all the wet ingredients: 4 slightly beaten eggs, pumpkin, melted butter, canola oil and vanilla. Mix well!


Pour into prepared pan and smooth the batter.


Bake for 25-28 minutes at 350 degrees. Doesn't it look beautiful??!! Let it cool now, even though it's so tempting to start eating. Okay, maybe you can do like I did and eat a corner of it. It was ONLY to make sure it was good, I swear!


Cream cheese frosting time!! Is there anything better than cream cheese frosting? I would contest that there is not! Start by beating the butter and cream cheese with a whip attachment on your mixer. Beat for 1 minute.


Gradually beat in the 3 cups of powdered sugar. Lastly, add 1/2 teaspoon of vanilla. Blend for two minutes longer on high speed. When it looks light and fluffy, it's so ready!


Spread the frosting on the cooled cake.


Cut the bars up and try not to eat them all before anyone else gets home! I'm worried about this happening to me today. Could I eat a 15 x 10 pan of these all by myself? I'll probably have to let you know tomorrow!


They're super moist and light. So great! Enjoy!

Pumpkin Cake Bars
Prep Time: 25 Minutes
Total Time: 50 Minutes
Yield: 35 Squares

1 1/2 cups Oat Flour
1/2 cup Tapioca Flour
1 1/2 cups Granulated Sugar
2 tsp. Baking Powder
2 tsp. Cinnamon
1 tsp. Baking Soda
1/2 tsp. Ground Nutmeg
1/4 tsp. Salt
1/4 tsp. Ground Cloves
4 Eggs, Slightly Beaten
1, 15 ounce Can Pumpkin
1/2 cup Butter, Melted
1/2 cup Canola Oil
1 tsp. Vanilla

3 cups Powdered Sugar
1/4 cup Butter
4 ounces Cream Cheese
1/2 tsp. Vanilla

Preheat oven to 350 degrees. Prepare a 15 x 10 x 1 baking pan by greasing bottom and sides.

In a large bowl, combine all dry ingredients (flours, sugar, baking powder, cinnamon, baking soda, nutmeg, salt and cloves). Mix well.

Add the wet ingredients to the dry ingredients (4 slightly beaten eggs, pumpkin, melted butter, canola oil and vanilla). Mix well.

Pour batter into prepared pan. Bake at 350 degrees for 25-28 minutes until tester inserted into center comes out clean. Let cool on a wire rack.

For the frosting, beat butter and cream cheese in electric mixer with whip attachment for 1 minute. Gradually add the powdered sugar. Lastly, add the vanilla. Beat until well combined and frosting is fluffy, approximately 2 minutes with all ingredients. Frost the cake, cut into bars and serve.

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