Are you a pumpkin spice everything kind of person? Even if you aren’t, these pumpkin bars are sure to bring some magic to any holiday party you have this year. These were my sister’s absolute favorite treat to make during the holidays. Since I don’t eat dairy I made a dairy free version of these recently and they taste just as good!
Ingredients:
- 2 Egss
- ¾ Cup Butter, Soft
- 1 2/3 Cup Sugar
- 1/3 Cup Milk
- 2 tsp Vanilla
- 1 Can Pumpkin 16 oz
- 1 ¼ tsp Baking Soda
- 1 ¼ tsp Baking Powder
- 1 tsp Salt
- 1 tsp Cinnamon, ground
- 1 tsp Pumpkin Pie Spice
- ½ tsp Cloves, ground
- 2 ½ Cup Flour
Directions:
In mixing bowl, beat eggs. Add butter, sugar, milk, vanilla and pumpkin. Combine dry ingredients, add to mixing bowl. Pour batter (batter will be thick) into greased and floured 15×10 jelly roll pan. Bake at 350 for 25-35 minutes until bars spring back when touched lightly. Let cool then frost with cream cheese frosting.
Cream Cheese Icing
Ingredients:
- 1 package (8 ounce) cream cheese, softened(microwave 15 seconds)
- ½ stick butter
- 1 teaspoon vanilla
- 3 ½ cups powdered sugar (if dry, add 1 teaspoon milk)
Directions:
Cream butter, vanilla and cream cheese in mixer. Add powdered sugar. Mix until smooth and creamy!
*If icing seems dry add 1 teaspoon milk
**DAIRY FREE SUBSTITUTIONS**
Earth Balance or coconut oil instead of butter
Cashew Milk instead of Milk (You can use your preferred milk substitute, I like cashew milk since it is creamier.)