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These pumpkin bars are so moist, they almost have a pie-like consistency. They’re topped with a luscious white chocolate cream cheese frosting and just a dash of cinnamon.
Preheat oven to 350 F. Butter an 8×8 glass baking dish and set aside.
In a medium sized bowl whisk together the flour, pumpkin pie spice, cinnamon, and salt and set aside.
In a large bowl beat together the eggs and brown sugar until pale and thickened, about 2 minutes. Then, beat in the vanilla, butter, and pumpkin until it forms a smooth batter.
Combine the dry and wet ingredients and mix well. Pour batter into the prepared 8×8 baking dish and bake for 35-40 minutes or until a toothpick is inserted and comes out clean. Then remove it from the oven and let it cool completely before frosting.
To make the frosting beat together the cream cheese, butter, confectioners’ sugar, vanilla, and salt until combined. Beat in the grated white chocolate.
Spread the top of the cooled pumpkin bars with the frosting and sprinkle with a dash of ground cinnamon. Enjoy!
Every choc-aholic’s dream wrapped up in a gluten free ice cream cake.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!