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BARS - Pumpkin Bars
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| Cuisine at Home WHISK: | |
| 1 cup | granulated sugar |
| 1 cup | packed light brown sugar 1 cup canola oil |
| 1 can pumpkin purée (15 oz.) | |
| 4 | eggs, room temperature |
| 1 Tbsp. | vanilla extract |
| SIFT: | |
| 2 cups | all-purpose flour 2 tsp. baking powder |
| 2 tsp. | ground cinnamon 1 tsp. table salt |
| 1 tsp. | baking soda |
| 1/2 tsp. | ground ginger 1/2 tsp. ground cloves 1/2 tsp. ground nutmeg |
| FINELY CHOP: | |
| 1/4 cup | dried cranberries 1/4 cup crystallized ginger 1/4 cup pecan pieces |
| MELT: | |
| 4 oz. | white bar chocolate, chopped |
| 11/2 pkg. | cream cheese, softened,, (12 oz.) |
| 11/2 sticks | unsalted butter, softened,, (12 Tbsp.) |
| 3 cups | sifted powdered sugar |
Preheat oven to 350°. Coat an 111/2 ×161/2-inch baking sheet with nonstick spray.
Whisk together granulated sugar, brown sugar, oil, pumpkin purée, eggs, and vanilla in a large bowl.
Sift flour, baking powder, cinnamon, salt, baking soda, ground ginger, cloves, and nutmeg into pumpkin mixture. Whisk mixture into wet ingredients until combined. Spread batter onto prepared baking sheet.
Bake until toothpick inserted in center comes out clean, about 20 minutes. Transfer pan to a rack and cool completely before frosting. Finely chop cranberries, crystallized ginger, and pecan pieces together for the garnish. Melt white chocolate in a microwave on high, 1–2 minutes; stir until smooth.
Beat cream cheese and butter with a mixer on high speed until smooth. Add melted chocolate and beat to combine. Add powdered sugar and beat on low speed until smooth.
Spread frosting over cooled bars, top with garnish, and cut into bars.
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