Pumpkin Bars with White Chocolate-Cream Cheese Frosting
This pumpkin bar recipe is not only going to become a seasonal favorite, it’s one you’ll want to make year-round. And that won’t be a problem with pure canned pumpkin which makes a wonderfully moist bar.
FOR THE BARS, WHISK:
FOR THE FROSTING, MELT:
Cool the bars completely before covering them with the frosting, and store bars in an airtight container in the refrigerator for up to a week.
Preheat oven to 350°. Coat an 11 1/2×16 1/2-inch baking sheet with nonstick spray.
For the bars, whisk together granulated sugar, brown sugar, oil, pumpkin purée, eggs, and vanilla in a large bowl.
Sift flour, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg into pumpkin mixture. Whisk mixture into wet ingredients until combined. Spread batter onto prepared baking sheet.
Bake until toothpick inserted in center comes out clean, about 20 minutes. Transfer pan to a rack and cool completely before frosting.
For the frosting, melt white chocolate in a microwave on high, 1–2 minutes; stir until smooth.
Beat cream cheese and butter with a mixer on high speed until smooth. Add melted chocolate and beat to combine. Add powdered sugar and beat on low speed until smooth. Spread frosting over cooled bars, top with garnish, see left, and cut into bars.
Combine the sugar, pumpkin, oil, eggs, and vanilla in a large bowl.
After sifting, whisk the dry mixture into wet ingredients until combined.
Add melted white chocolate to the beaten cream cheese and butter mixture. Beat to combine.