Olive Oil Pumpkin Bars with Maple Cream Cheese Frosting

For fall, here’s some pumpkin bars with maple cream cheese frosting.

I was very excited about my new fairy lights, which are lights that don’t need an electrical outlet. I’ve been seeing them on pinterest and instagram. My brother said it was such a millenial thing to buy. 

I just finished one of the busier medicine inpatient rotations. This is a rotation where the seniors are only third year residents and the attendings let us practice independently. I had a great attending for the month (one of the Yale legends), and when he heard I was a baker, he was very excited to try something. So I promised him I would bake for the team before the month ended. 

This is a great dessert since it’s easy to make and a crowd pleaser. The residents, attendings, medical students, and staff absolutely loved them. 

Recipe adapted from Paula Deen at Food Network. Enjoy!

Pumpkin Bars with Maple Cream Cheese Frosting

4 eggs
1 1/3 cups granulated sugar
1 cup olive oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoons ground cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon allspice
1/4 teaspoon salt
1 teaspoon baking soda

8-ounce package cream cheese, softened
4 tablespoons butter, softened
1/2 cups confectioners’ sugar
2 teaspoons maple syrup

Preheat the oven to 350 degrees F.

PUMPKIN BAR: Using an electric mixer , combine the eggs, sugar, olive oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, nutmeg, allspice, salt, and baking soda. Add the dry ingredients to the pumpkin mixture and mix until combined. Spread the batter into a greased baking pan, and bake for 30 minutes. Let cool and cut into bars.

ICING: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and maple syrup and mix at low speed until combined. Spread on cooled pumpkin bars.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *