2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 3/4 cup sugar
4 eggs
1 15-oz can pumpkin (not pumpkin pie mix)
1/2 cup oil
1 8-oz package cream cheese, room temperature
1/3 cup butter, room temperature
4-5 cups powdered sugar (start with 4, and add up to 1 more cup if needed)
1 teaspoon vanilla
2-3 teaspoons milk
1. Heat your oven to 350. Line a 10x15-inch baking sheet with foil, with the short ends folded over the sides, and spray the foil with non-stick spray.
2. Combine all of the dry ingredients in the bowl of a stand mixer. Add the wet ingredients to the bowl and mix on low until everything is combined. Scrape the sides and bottom of the bowl and mix on medium for 2 minutes.
3. Transfer the batter to the prepared baking sheet and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
4. While the bars are cooling, prepare the cream cheese frosting: In the bowl of a stand mixer, cream together the cream cheese and butter. Add 4 cups of the powdered sugar, and mix on low until it's mostly combined. Add the vanilla and 2 teaspoons of the milk. Mix on low for 60 seconds; scrape the sides and bottom of the bowl. Mix on medium-low until the frosting is very smooth and creamy. If it seems too wet add a little more powdered sugar; if it seems like it is too thick and will be hard to spread, add another teaspoon of milk. Be careful, though; cream cheese frosting is gooey by nature, so it can be tricky to know when you have the right consistency. If in doubt, try spreading some on the bars.
No comments:
Post a Comment