Pecan Pumpkin Bars with Maple Cream Cheese Frosting



Fall is my favorite season. I love cozy sweaters and tall boots. I love the fresh, crisp air and I love to start thinking about pumpkin season. These Pecan Pumpkin Bars with Maple Cream Cheese Frosting are on heavy rotation in my house all year round, but especially in the fall.





I'll be on Kitchen 2 Kitchen on NJ On Air this Saturday, September 26th at 10:30 am showing this recipe. Tune in!


WHERE TO WATCH:

👉 @nj_on_air Get the app in your App Store!

👉 @christmasflix download the channel on your @rokuplayer

👉 @news12nj + Watch at 10:30am on Channel 61 Optimum


Updated: September 26, 2020 - Here's the link for the segment!





Pecan Pumpkin Bars

With Maple Cream Cheese Frosting


Serves 12



PUMPKIN BARS

1 cup four

3/4 cup coconut flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon Candied Ginger Cinnamon Spice (or ground cinnamon)

1/8 teaspoon salt

4 eggs

1 3/4 cup sugar

3/4 cup canola oil

15 ounce can 100% pure pumpkin

1/4 cup chopped pecans, plus extra for garnish


FROSTING

8 ounces cream cheese, softened

1 cup powdered sugar

1 stick butter, softened (1/2 cup)

1/4 cup maple syrup

1 teaspoon vanilla extract

1/4 teaspoon pumpkin pie spice

1/8 teaspoon salt

Preheat oven to 325º-F. Spray a 9-by-13-inch baking dish with non-stick cooking spray.


MAKE PUMPKIN BARS


In a medium bowl, sift together flours, baking powder, baking soda, cinnamon and salt. Set aside.


Using an electric stand mixer with a paddle attachment, cream together eggs, sugar, oil and pumpkin on medium high speed for 2-3 minutes. Turn the mixer to low and slowly add the dry ingredients and beat until thoroughly combined. Scrape down the side, as necessary. Fold in the pecans and continue to mix until all ingredients are well incorporated.

Pour the pumpkin mixture into baking dish, spread out evenly. Bake for 45 minutes or until a toothpick comes clean.


MAKE FROSTING

Combine all frosting ingredients together, and beat until creamy.


ASSEMBLE

Frost the bars when cooled, then cut into squares. Top with extra chopped nuts.

Note-

Cover and refrigerate any leftovers.


If you don’t have coconut flour, use all-purpose flour instead.

I like to use my Candied Ginger Cinnamon Spice in this recipe, but if you don't have that then just use regular ground cinnamon. My entire line of Silver Spices can be found under the SHOP tab above.



Silver Spices Line Up







You Might Also Like:
Award Winning Chocolate Cake
Peanut Butter Pumpkin Cheesecake Bar
Happy National Burger Month
Avocado Toast Burger
Blue Cheese Rimmed Bloody Mary-Tini
About Gina

Gina Ferwerda is a cookbook author, TV personality, food and travel blogger, business entrepreneur, and co-founder of the 100+ Women Who Care of Oceana County. 

 

Read More

 

Search by Tags

© Nom News 2019    Contact gina@nomnews.com