Name: Pumpkin Bars with Maple Cinnamon Cream Cheese Frosting
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24 bars
Ingredients: 1 box spice cake mix, about 15.25 oz (432 g); 1 can pumpkin puree, 15 oz (425 g) — not pumpkin pie filling; 2 large eggs; ½ cup (113 g) unsalted butter, melted; ½ cup (55 g) chopped pecans; 4 oz (113 g) cream cheese, softened; 2 tablespoons (28 g) unsalted butter, softened; 1 cup (120 g) powdered sugar; 1½ tablespoons (22 ml) pure maple syrup; ½ teaspoon cinnamon; Pinch of salt; Extra chopped pecans; Light sprinkle of cinnamon

Method

12 steps

Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch baking pan.
In a large bowl, combine the pumpkin puree, eggs, and melted butter. Whisk until smooth.
Add the spice cake mix and stir just until combined. The batter will be thick.
Fold in the chopped pecans.
Spread the batter evenly into the prepared pan.
Bake for 23–28 minutes, or until the center is set and a toothpick inserted near the center comes out with a few moist crumbs.
Let the bars cool completely before frosting.
For the frosting, beat the softened cream cheese and butter until smooth.
Add the powdered sugar, maple syrup, cinnamon, and a pinch of salt. Mix until smooth and creamy.
Spread the frosting over the completely cooled pumpkin bars.
Top with extra chopped pecans and a light sprinkle of cinnamon if desired.
Slice and enjoy!

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