Pumpkin Cake Bars with Cream Cheese Frosting

These are moist and delicious, similar to carrot cake but with a fall flavor. Toasting the walnuts before using them brings out a nutty essence. Toast nuts in a single layer on a baking sheet in a 350°F oven for 8 to 10 minutes, just until you can start to smell them; let cool before using.

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
1 cup vegetable oil
1 cup dark brown sugar ; packed
1/2 cup granulated sugar
4 large eggs
1 cup pumpkin puree
1/2 cup toasted chopped walnuts
1 cup golden raisins

INSTRUCTIONS

Preheat the oven to 350°F. Grease and flour an 18 x 13-inch half-sheet pan.

Put the first five ingredients in a bowl and whisk together until well incorporated. Set aside. Beat the oil and the sugars together until well blended. Add the eggs, one at a time, beating well after each addition. Add the pumpkin pur*e.

Stir the dry ingredients into the wet ingredients and add the toasted walnuts and raisins. Pour into the prepared pan and bake for approximately 25 minutes, or until a cake tester inserted into the middle of the cake comes out clean. Cool the cake in the pan for 10 minutes and turn onto a rack to finish cooling. Frost the cake and cut into bars when cool.

Cream Cheese Frosting

8 oz. cream cheese, softened

1 stick unsalted butter, softened

1/4 cup maple syrup

1/2 cups confectioners' sugar

1 cup toasted walnut pieces

Beat the cream cheese and the butter together. Add the maple syrup and stir well. Mix in the confectioners' sugar until the frosting is the right consistency; adjust the consistency with more maple syrup or confectioners' sugar. Frost the cake and sprinkle with the toasted walnuts. Cut into bars; a pizza wheel works well for this chore. Yield: 36 (2 x 3-inch) bars.

NOTES

Alert editor

Pumpkin Cake Bars with Cream Cheese Frosting

2 cups King Arthur Unbleached All-Purpose Flour 
1 teaspoon baking soda 
1 teaspoon baking powder 
1/4 teaspoon salt 
1 tablespoon pumpkin pie spice 
1 cup vegetable oil 
1 cup dark brown sugar packed
1/2 cup granulated sugar 
4 large eggs 
1 cup pumpkin puree 
1/2 cup toasted chopped walnuts 
1 cup golden raisins

Preheat the oven to 350°F. Grease and flour an 18 x 13-inch half-sheet pan.

Cream Cheese Frosting

8 oz. cream cheese, softened
      1 stick unsalted butter, softened
      1/4 cup maple syrup
      1/2 cups confectioners' sugar
      1 cup toasted walnut pieces

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (58g)
Recipe Makes: 36 Servings

Calories: 206
Calories from Fat: 112 (54%)

Amt Per Serving		% DV

	Total Fat 12.4g	17 %
	Saturated Fat 4.3g	21 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 2.3g
Cholesterol 61.9mg		19 %
Sodium 74.3mg		3 %
Potassium 94.6mg		2 %
Total Carbohydrate 21.2g		6 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 19.9g
Protein 3.5g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 206

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe