Just the kind of pumpkin bar you’d want in this season— soft and moist, the right amount of spice, and a slightly sweet frosting that everyone will enjoy.
Recipe altered from this original: https://honestcooking.com/einkorn-honey-pumpkin-cake/
Ingredients for Pumpkin Cake
- 2 cups favorite GF flour or fav All-purpose nut flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp baking soda
- 4 eggs
- 1 cup honey
- 1 cup butter, melted
- 1 1/2 cups pumpkin puree
Ingredients for the Cream Cheese Frosting
- Two 8-ounce packages cream cheese, softened
- 1 cup butter, softened
- 21 tsp pure vanilla extract
- 1/4 cup pure maple syrup
- 1/2 cup Whole Earth Zero-calorie sweetener allulose & monk fruit
Cake
- 1. Preheat the oven to 350F. Butter and flour a 9″ x 13″ baking pan.
- 2. In a large bowl, whisk together the einkorn flour, baking powder, cinnamon, all spice, and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs, honey, butter, and pumpkin puree over low speed. A 3 on my KitchenAid. A cup at a time, add the dry ingredients until just combined. Do not overmix.
- 3. Pour the batter into the prepared 9″ x 13″ pan and bake for 22-25 minutes or until a toothpick inserted into the middle comes out clean.
- 4. Transfer to a wire rack and allow to cool completely.
- 1. In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter. Mix together over medium speed until smooth. Add the vanilla extract, maple syrup, and sweetener.
- 2. Mix on LOW until mixed thoroughly, then raise the speed to MEDIUM to cream together.
- 3. Spread on cooled pumpkin bars.
