Pumpkin Spice Bars with Cranberries and Graze Recipe
Calories: 543kcal
This is my favorite pumpkin recipe! If you love pumpkin, you're going to fall head over heels for this amazing pumpkin spice bars, the perfect break from pumpkin pie. Moist, tender, and topped with cranberries and glaze, this is an easy treat to whip up for a cozy fall afternoon tea.
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Equipment
- 9 x 13 baking pan
Ingredients
For Pumpkin Spice Bars
- 2 cups flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ cup butter melted
- 1 ¼ cup sugar
- 1 eggs
- 2 teaspoons vanilla
- 1 cup fresh pumpkin puree canned pumpkin puree is also fine
For Drizzle Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ¼ teaspoons vanilla extract
- ⅛ teaspoon pumpkin pie spice
- ½ cup fresh cranberries optional, for garnish
Instructions
- Preheat oven to 350°F. Grease 9x13 inch pan.
- Mix flour, pumpkin pie spice, baking soda, and salt.
- In another bowl, mix butter, sugar, egg, vanilla, and pumpkin puree.
- Combine wet and dry ingredients.
- Spread in pan and bake for 25-30 minutes.
- Cool completely in pan.
For drizzle glaze:
- Mix powdered sugar, 1 tablespoon milk, vanilla, and pumpkin pie spice.
- Add more milk gradually until the glaze is thick but pourable.
- Transfer glaze to a small plastic bag and snip corner, or drizzle the glaze in a zigzag pattern over cooled bars with a spoon.
- Top with sliced cranberries, if desired.
- Let glaze set for about 15 minutes before cutting into bars, or leaving as is for a more traditional cake.
- Serve and enjoy.
Expert Notes
You can top this cake with cream cheese frosting as the cake cools
Nutrition
Calories: 543kcal | Carbohydrates: 94g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 317mg | Potassium: 69mg | Fiber: 1g | Sugar: 62g | Vitamin A: 517IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 2mg
9 x 13 baking pan