Pumpkin season is here, and there is a canned pumpkin shortage at my local grocery store. Of all the things I expected people to hoard during the pandemic, canned pumpkin wasn’t among them. Toilet paper? Sure. Cleaning supplies? Yep. But canned pumpkin? Quite a surprise.
Fortunately, I keep a few cans of pumpkin on hand for my year-round pumpkin-themed baking efforts, like these deliciously spiced pumpkin bars. They are incredibly easy to make, and would be a nice addition to a Thanksgiving feast – though I think the next time I make these, I’ll cover the entire top with the maple drizzle for more of an icing. It’s quite tasty, and I would like more of it to enhance the delicious spices in the bars.
Ingredients
- 2 cups flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cloves
- 4 eggs, lightly beaten
- 15 ounces pumpkin puree
- 1 cup vegetable oil
- 1 1/2 cups powdered sugar
- About 5 tablespoons maple syrup
- 1 1/2 teaspoons vanilla extract
Preparation
Preheat oven to 350 degrees.
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves until completely combined.
Add eggs, pumpkin puree, and vegetable oil, stirring well to completely combine, with no dry streaks or lumps remaining.
Pour batter into an ungreased 15 x 10 x 1 pan and spread evenly.
Bake for 25-30 minutes, until a cake tester comes out clean. Cool for 2 hours before drizzling.
To make drizzle, combine powdered sugar, 3 tablespoons maple syrup, and vanilla extract in a bowl and stir to combine. Add additional syrup to reach a smooth but slightly thicker drizzling consistency. Pour into a piping bag and snip off the end; drizzle over bars (or just drizzle from a spoon). Allow drizzle to set before cutting bars into squares. Store in an airtight container at room temperature. Makes 32.
amy bakes in the 'burgh 