Just the kind of pumpkin bar you’d want in this season— soft and moist, the right amount of spice, and a slightly sweet frosting that everyone will enjoy.
By Diana Bauman
It’s October and that means it’s time for pumpkin recipes. This past year I was happy to have been able to grow my own mini baking pumpkins and Lakota Sioux squash in my front yard garden beds. I’ve already started using some of the pumpkins, cut up, and added to stews, but the kids get the most excited about pureeing them to use in baked goods like these naturally sweetened pumpkin bars.
To sweeten the bars I used honey, and for the cream cheese frosting I used a bit of maple syrup and organic evaporated cane juice. All-in-all, they turned out to be just the kind of pumpkin bar you’d want in this season … soft and moist, just the right amount of spice, with a gently sweetened frosting that your entire family will enjoy.
- 2 cups einkorn flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground all spice
- 1 tsp baking soda
- 4 eggs
- 1 cup honey
- 1 cup butter, melted
- 1½ cups pumpkin puree
- 8-ounce package cream cheese, softened
- ½ cup butter, softened
- 1 tsp pure vanilla extract
- 3 tbls pure maple syrup
- 1 cup organic powdered sugar
- Preheat the oven to 350F. Butter and flour a 9" x 13" baking pan.
- In a large bowl, whisk together the einkorn flour, baking powder, cinnamon, all spice, and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs, honey, butter, and pumpkin puree over low speed. A 3 on my KitchenAid. A cup at a time, add the dry ingredients until just combined. Do not overmix.
- Pour the batter into the prepared 9" x 13" pan and bake for 22-25 minutes or until a toothpick inserted into the middle comes out clean.
- Transfer to a wire rack and allow to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter. Mix together over medium speed until smooth. Add the vanilla extract, maple syrup, and powdered sugar.
- Mix on low until mixed through then raise the speed to medium to cream together.
- Spread on cooled pumpkin bars.
As a first generation American, Diana shares her family’s traditional Spanish and Mexican recipes at her successful blog Spain In Iowa. She also writes about faith, family, organic gardening, raising backyard chickens and preserving the harvest.