Calling all pumpkin lovers!
This is an old school recipe from the blog that got a little makeover with less sugar + olive oil instead of vegetable 🩵
These pumpkin bars might as well be called cake because they are so tender + delicious!
Topped with rich n’ creamy cream cheese frosting, the ultimate treat for fall
Ingredients:
FOR THE CAKE
4 eggs
1 cup sugar
1 cup olive oil
2 1/2 cup pumpkin purée
1 Tbsp maple syrup
2 cup unbleached all purpose flour
2 tsp baking powder
1 tsp baking soda
3 tsp pumpkin pie spice
1/2 tsp saltFOR THE FROSTING
1 stick unsalted butter at room temp
1 block cream cheese at room temp
1 Tbsp maple syrup
pinch of salt
2.5 - 3 cups powdered sugar
Directions:
Pre heat the oven to 350°
In a large bowl, whisk together the eggs, olive oil, sugar, pumpkin purée + maple syrup until smooth
Add the flour, baking soda + powder, salt + pumpkin pie spice and stir until batter is smooth and shiny
Pour into a parchment lined 9x13 baking dish
Bake for 25-30 minutes - until cake is cooked through
While the cake cooks - make the frosting simply by adding the butter and cream cheese to a standard mixer
Mix these until they are fully combine
Add in the vanilla and salt, mixing just to incorporate
Lastly, add the powdered sugar, one cup at a time mixing between each addition until the frosting is one creamy and fluffy
Frost cake once it has cooled completely
Use store-bought orange frosting + pipe tiny little circles all over the cake as pumpkins
Top with a tiny sprinkle as it’s stem
