Ingrédients pour Harvest Pumpkin Spice Bars
- 2 large eggs
- 1 ½ cups granulated sugar
- Vegetable Oil
- 1 (15 ounce) can pumpkin puree
- Gold Medal All Purpose Flour
- 2 teaspoons baking powder
- Ground Cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- Ground Ginger
- Ground Cloves
- 1 cup chocolate chips
- 8 ounces cream cheese, softened
- ¼ cup (½ stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- ½ cup chopped walnuts
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Comment préparer Harvest Pumpkin Spice Bars
- Preheat oven to 350°F (175°C).
- Lightly grease a 15x10x1 inch baking pan with shortening.
- In a large bowl, beat 2 large eggs, 1 ½ cups granulated sugar, ½ cup vegetable oil, and 1 (15 ounce) can pumpkin puree until smooth.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground ginger, and ½ teaspoon ground cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chocolate chips.
- Spread batter evenly in the prepared pan.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let cool completely in the pan on a wire rack, about 2 hours.
- While the bars are cooling, prepare the frosting:
- In a medium bowl, beat 8 ounces cream cheese, softened, ¼ cup (½ stick) unsalted butter, softened, and 1 teaspoon vanilla extract with an electric mixer on low speed until smooth.
- Gradually beat in 2 cups powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.
- Once the bars are completely cool, spread the frosting evenly over the top.
- Sprinkle with ½ cup chopped walnuts.
- Cut into 49 bars (7 rows by 7 rows).
- Store in the refrigerator. Even better the next day!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
60g
Fat
12g
Carbs
6g
