Monday, October 16, 2006

 

Pumpkin Bars with Cream Cheese Frosting




1 cup all-purpose flour
1 cup whole wheat pastry flour
3/4 cup sugar (I did half white, half brown)
2 teaspoons baking powder
2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt

1 (15-ounce) can 100% pure pumpkin
1/2 cup canola oil
1/2 cup vegan milk
1 teas. lemon juice
1/2 cup mini chocolate chips

Preheat the oven to 350°F. Lightly grease or line with parchment a 9 x 13 pan.

Whisk together the flour, wwpf, sugar, baking powder, cinnamon, baking soda, and salt in a large bowl. In another bowl, combine the milk and lemon. Let it sit for a few minutes to sour. Whisk in oil and then add pumpkin and mix well. Add to the dry mixture along with the chocolate chips and stir to combine.

Spread the batter evenly in the prepared pan and bake for 25-30 minutes or until toothpick comes out clean. Cool on a wire rack. When completely cooled, frosting with Cream Cheese Frosting.

Frosting:
2 tbsp. margarine, room temp.
1/2 container Tofutti cream cheese
1 1/2- 2 cups sifted powdered sugar
splash of vanilla

With electric mixers, cream together the margarine and cream cheese. Add the vanilla and the powdered sugar and mix well, to taste.

Comments:
I just cooked bars/cake :) with this recipe and the only changes I made was to add a tsp of pumpkin pie spice, and leave out the choc chips. I was out of vegan margarine, so instead of frosting I topped the bars with chopped pecans and a little sprinkle of brown sugar before I put them in the oven. They turned out AMAZING!!! I really can't get over how good they are. So moist and delicious! Thank you so much for this wonderful recipe!!!
 
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