Pumpkin Pie Bars With White Chocolate Cream Cheese Frosting

Ingredients

• FOR THE CAKE:
• 1-¼ cup All-purpose Flour
• ½ teaspoons Pumpkin Pie Spice
• ½ teaspoons Cinnamon
• ½ teaspoons Salt
• 2  Large Eggs
• 1 cup Light Brown Sugar, Packed
• 2 teaspoons Vanilla Extract
• 4 Tablespoons Unsalted Butter, Melted And Cooled
• 1-½ cup Canned Pumpkin Puree
• FOR THE FROSTING:
• 4 ounces, weight Cream Cheese, Softened
• 4 Tablespoons Unsalted Butter, Softened
• 1-¾ cup Confectioners Sugar
• 1 teaspoon Vanilla Extract
• ⅛ teaspoons Salt
• 2 ounces, weight White Chocolate, Finely Grated
• Cinnamon, For Topping

Preparation Instructions

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!