Best Yet! Pumpkin Bars

. 6-0.  That's right, ladies and gents.  The Foamers are 6-0 in the league with one game left.  Can we make it an undefeated season?  I guess we'll know next week!

But for now, let's relish in our blemish-free record.  And dive right in to the best treat [in my opinion and I didn't have any left after the game if that says anything!] to grace the Foamer's bench.  Yes, it's that delicious looking Pumpkin Bar you see below, topped with a Maple Cream Cheese Frosting.  I kid you not.

I've had this recipe bookmarked since I first started this blog.  I've mentioned Gingerbread Bagels before, one of the very first blogs I absolutely fell in love with and had to resist from bookmarking every one of her recipes.  Well this Pumpkin Bar recipe was one of those recipes that I couldn't resist from saving and once you take a bite [or look at the picture, that's what caught me!], you'll know exactly why.

These little pumpkin lovelies are so moist, so moist, so moist.  I can't think of another adjective right now, otherwise I would use it.  But they really are that moist.  So soft and tender that when you pick them up, you'll leave little finger indents.  That's all I can think of to get across just how moist these are [I need a dictionary]!  It was actually quite shocking to me.  But then again, I shouldn't be surprised by how scrumptious any of Gingerbread Bagels' recipes are, now should I?  No.

The only thing I altered in this recipe is the frosting.  Instead of using the original cream cheese frosting, I referenced another one of my all-time favorite pumpkin recipes, Pumpkin Whoopie Pies, and tossed in some maple extract.  Yeah, that did it for me.  I absolutely love the combination of pumpkin, spices and maple.  I can't tell you exactly what it is [if someone else can, please chime in!] but that combination is just too Fall to pass up.

Oh, and this recipe is uber simple and quick.  So you have no excuse to not whip these up for your loved ones.  Don't deprive them of something this good! .

P.S. - Guys, guess what?!  I just realized that this is my 100th post!!  Whew, lots of pictures taken and too many taste testing bites to count, but it's all been well worth the sacrifice.  I've made it to my first milestone, woo!!

My Notes:

• If you're not a maple fan, simply substitute in 1 teaspoon of vanilla extract to make the original cream cheese frosting.  However, I highly recommend that you give this combo a try!
• When you're not munching on these bars, keep them refrigerated.

Ingredients:

Bars:

1 (29 oz.) can pumpkin puree

3/4 c. canola oil

3 large eggs

1-2/3 c. sugar

2 c. all purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1 tsp. ground ginger

1 tsp. ground nutmeg

Maple Cream Cheese Frosting:

2 c. powdered sugar, sifted

1/2 c. unsalted butter, softened

1 (8 oz.) package cream cheese, softened

1 tsp. maple extract

Directions:

1.  Heat oven to 350°F.  In large bowl, combine pumpkin puree, canola oil, eggs, and sugar until light and fluffy (about 3 minutes).

2.  In medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.  Slowly pour dry ingredients into wet ingredients and fold together until completely combined.

3.  Pour pumpkin mixture into ungreased 15x10-inch pan.

4.  Bake 25 minutes or until toothpick inserted in center comes out clean.  Let pan cool completely.

5.  Meanwhile, for frosting, combine cream cheese and butter just until combined (do not overmix).

6.  Add in maple extract.

7.  On low speed, slowly add in powdered sugar.  Once combined, increase mixer speed to mix all ingredients together.  Refrigerate frosting until ready to use.

8.  Spread frosting over pumpkin bars.

Yield: 2 dozen bars