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Nutty-Caramel Pumpkin Bars

Ingredients

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Directions

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  • Preheat oven to 350 degrees F. In a large bowl stir together flour, sugar, baking powder, 2 teaspoons cinnamon, baking soda, salt, and cloves. Stir in eggs, pumpkin, and oil until combined. Pour batter into an ungreased 15x10x1-inch baking pan, spreading evenly.

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  • In a small bowl stir together the pecans and caramel topping. Spoon nut mixture over batter in pan.

  • Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

  • Use only half of the Browned Butter Frosting recipe (chill or freeze the remaining frosting and use it to frost cupcakes). Stir enough milk into the frosting to make it a drizzling consistency. Drizzle over cooled bars.

Tips

To store, place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

Nutrition Facts (Nutty-Caramel Pumpkin Bars)

190 calories; 11 g total fat; 1 g saturated fat; 26 mg cholesterol; 113 mg sodium. 23 g carbohydrates; 1 g fiber; 2 g protein;

Browned Butter Frosting

Ingredients

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Directions

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  • In a small saucepan heat butter over low heat until melted. Continue heating until butter turns a light golden brown. Remove from heat. In a large bowl combine powdered sugar, milk, and vanilla. Add browned butter. Beat on medium speed until spreading consistency, adding additional milk if necessary.

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Cream Cheese Frosting

Ingredients

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Directions

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  • In a large bowl combine cream cheese, butter, and vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to make a frosting of spreading consistency.

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