Pumpkin Spice Bars with Vanilla Bean Cream Cheese Frosting
Have you ever heard of pumpkin spice extract? Me neither! Until I found this unique Rodelle Vanilla product. It made the absolute perfect pumpkin spice bars! Not too much of one spice - just the perfect balance of warm cinnamon, vanilla and pumpkin for an update on a somewhat classic fall treat! Topped with Rodelle vanilla bean cream cheese frosting - I dare you to eat just one!
Ingredients
For the Bars
- 4 large eggs (room temperature)
- 2 cups sugar
- 1 cup vegetable or canola oil
- 1- 15 oz. can of pumpkin
- 2 tsp Rodelle pumpkin spice extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
For the Vanilla Bean Cream Cheese Frosting
- 1- 8 oz. package of cream cheese (room temperature)
- ¼ cup butter (room temperature)
- 1 tbsp milk
- 1 tsp Rodelle vanilla bean paste
- 4 cups powdered sugar
Instructions
For the Bars
- Preheat oven to 350°F. Spray a jelly roll pan (about 15"x10"x1") with cooking spray and line with a sheet of parchment paper. Set aside.
- In a large bowl, beat the eggs, sugar, oil, pumpkin and pumpkin spice extract until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda and cinnamon. Slowly add your dry ingredients to your wet and mix until just combined - do not overmix.
- Spread the batter into your pan and bake for 25 to 30 minutes, or until a toothpick in the center comes out with just a few moist crumbs. Cool completely in the pan on a wire rack.
For the Vanilla Bean Cream Cheese Frosting
- In a large bowl, beat the frosting ingredients together with an electric mixer on low speed until smooth. Spread frosting over cooled bars and enjoy!
Notes
- I tested this recipe at high altitude as written above and it came out perfectly! For reference, I live at 5,800 feet. This will also work great at lower elevations as well!