Pumpkin Bars With Cream Cheese Frosting
Adapted from The Complete Magnolia Bakery Cookbook <--love this cookbook!
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups canned pumpkin puree
1 1/4 cups sugar
3/4 cup vegetable oil (preferably Canola)
3 large eggs, at room temperature
1/2 cup coarsely chopped toasted pecans (see note)
Icing:
1 8-oz package cream cheese, softened and cut into small pieces
3 Tbs unsalted butter, softened and cut into small pieces
3/4 tsps vanilla extract
2 1/2 cups sifted confectioners sugar
Garnish: (Optional)
1/2 cup coarsely chopped toasted pecans (see Note)
NOTE: To toast the pecans, place on a baking sheet in a 350-degree oven for 15 minutes or until lightly browned and fragrant.
Another Note: I made the cake with the pecans in the batter. My personal preference, but I think it is better left out and if you want the pecans just sprinkle them on top once it is iced.
Preheat the oven to 350 degrees.
Grease and lightly flour a 13 X 9 inch baking pan.
To make the bars: in a small bowl, sift together the flour, baking powder, cinnamon, baking soda, and salt.
In a large bowl, on the medium speed of an electric mixer, beat together the pumpkin, sugar, oil and eggs until smooth, about 3 minutes.
Add the dry ingredients and mix thoroughly. Stir in the pecans. Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a cake tester inserted in the center of the pan comes out clean.
Remove from the oven and allow to cool completely.
Make icing:
In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.
Cover and refrigerate icing 2 to 3 hours, but no longer, to thicken before using.
Ice the top of the cooled cake with the cream cheese icing. Garnish with pecans as desired.
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