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Pumpkin Cake Bars

Pumpkin Cake Bars

40 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 hormone free eggs
1 2/3 cups organic cane sugar
1 cup apple sauce
1 can (15-ounce) pumpkin
2 cups sprouted wheat flour or unbleached flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
Icing: --
1 package (8 ounces) Philadelphia Cream Cheese, softened
1/3 cup unsalted butter, softened
1 teaspoon pure vanilla extract
2 1/2 cup sifted confectioners' sugar
Coconut milk
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Let's Make It
Preheat oven to 350 degrees F. Combine eggs, sugar, apple sauce and pumpkin. Using an electric mixer, mix at medium speed until light and fluffy.
Stir flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger together. Add dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and batter is smooth.
Spread batter into 2 greased 9 by 13 baking pans.
Bake for 15-18 minutes until toothpick comes out clean. Cooking times will vary. Cool completely before frosting. After frosting cut into bars and if you wish, lightly sprinkle pumpkin pie spice for extra flavor and color.
To make the icing:
Combine the Philadelphia Cream Cheese and butter in a medium bowl with an electric mixer until smooth. Add the vanilla and mix again. Add the sugar and mix at low speed until combined. Stir in coconut milk, 1 teaspoon at a time until spreadable. Spread on pumpkin cake bars and serve.
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