Ok, I know most of you probably have all your Thanksgiving food planned and grocery lists made… but just in case you’re still looking for a fun new dessert (you know, something other than pumpkin pie!) I’ve got it for you.
This cake, these bars… whatever you want to call them… are quick, simple, and incredibly delicious.
A bonus: this recipe also makes a huge batch, enough to feed a crowd. (It’s full 15×10″ jelly roll pan – so at least 24 servings!)
I think this might be the last pumpkin recipe I make this year. I can’t promise that of course… my pumpkin love runs deep… but I think it might be time.
With my never-ending cup of coffee in hand, I am savoring every last morsel of this treat and inhaling fall with each breath. Watching the last of the leaves fall while I begin to dream of Christmas trees and decorations…
Yes, I know fall is still in full swing, but I’m also feeling ready to move on to the peppermints and chocolates of winter. I’m ready for snow and Christmas! Bring it on!
Ingredients
- for the cake:
- 4 large eggs
- 2 cups sugar
- 1 cup butter, melted & cooled
- 2 cups (or one 15oz can) pumpkin purée
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- for the frosting:
- 1 (8oz) package cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon, plus extra for decorating
- 1 teaspoon nutmeg, plus extra for decorating
- 2-3 tablespoons espresso or very strong coffee, cold
- 4 cups (about 1 pound) powdered sugar, approximately
Directions
Preheat the oven to 350ºF. Lightly grease and flour a 15×10″ jelly roll pan.
In a large mixing bowl, beat the eggs with an electric mixer until foamy. Add in the sugar, butter & pumpkin, continue to beat at medium speed for about 2 minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt & spice. Add the dry ingredients to the pumpkin mixture; beat on low speed until combined.
Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
In a large mixing bowl, beat together the cream cheese, butter, vanilla & pumpkin pie spice until fluffy. Blend in the coffee until smooth.
Beat in the powdered sugar, 1 cup at a time, until you’ve reached the desired consistency. Spread on the cooled bars, cut and serve!
http://sweetannas.com/2012/11/pumpkin-spice-latte-bars.html