Perfect for autumn, these cake-like pumpkin bars have a rich slathering of cream cheese frosting on top. Using a combination of whole wheat flour and all-purpose flour won’t discernably affect the flavor and texture, and makes these treats a little healthier.

Special cooking equipment needed:Mixing bowls, whisk, measuring cups, 8 1/2- by 11-inch glass baking dish, hand mixer or stand mixer, offset spatula

See Also

Slow Cooker Pumpkin Bread Pudding

How to Cook a Pumpkin

Pumpkin Soup with Sage Cream

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 2/3 cup brown sugar
• 1 tablespoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3 eggs
• 1 15-ounce can pumpkin puree
• 1/3 cup milk (whole or two percent fat)
• 1/3 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• For Maple Cream Cheese Frosting:
• 4 ounces (1/2 cup) low-fat cream cheese, softened
• 2 tablespoons butter, softened
• 2 cups powdered sugar
• 2 teaspoons maple extract

• Prep Time: 15 minutes
• Cook Time: 35 minutes

• Total Time: 50 minutes
• Yield: 12 bars

Preparation

1. Preheat the oven to 350°F. Spray a glass 8 1/2-inch by 11-inch baking dish with cooking spray, set aside.
2. In a large mixing bowl, add the all-purpose flour, whole wheat flour, brown sugar, cinnamon, ground cloves, ground ginger, baking powder, baking soda and salt. Stir with a whisk to combine completely.
3. Break the eggs into a medium mixing bowl. Whisk the eggs until the whites and yolks are mixed together to form a smooth yellow mixture. Stir in the pumpkin puree, milk, vegetable oil and vanilla. Stir the pumpkin mixture into the dry ingredients and stir with the whisk or a wooden spoon just until completely mixed. Pour the batter into the prepared baking dish, scraping the sides of the bowl with a spoon or a rubber spatula to make sure none of the batter is wasted. Smooth the top of the batter with a spatula. Bake 30 to 35 minutes or until the top springs back when pressed lightly, and a cake tester inserted into the middle of the pan comes out clean. Let cool completely in the pan before frosting and cutting.

1. To make frosting, place the cream cheese and butter in a medium bowl or the bowl of a stand mixer. Beat the mixture until well combined and fluffy. Add the powdered sugar in two batches, starting the mixer on slow to prevent the powdered sugar from puffing out of the bowl. Mix until the frosting is fluffy and spreadable, scraping down the sides as needed. Add the maple extract and continue to mix until the maple extract is evenly mixed into the frosting. Using an offset spatula, spread the frosting in an even layer over the uncut bars in the pan. Cut the bars into 12 pieces.