Years ago....when I worked as a nurse on a post-surgical floor....one of my nurse friends would make THA best pumpkin cake squares and bring them in every fall. I was obsessed with these. I mean....I didn't even cook but I begged her for the recipe and made them all the time when I lived at home with my parents. They were far from healthy but I can still remember the taste like it was yesterday.
I had to re-create that recipe and make it a tad healthier so I could start making these for my family. I nailed it....just saying. Ha! These things are so good. I like to store mine in the fridge because I prefer them chilled but I will let you decide how you like to eat yours! These are perfect for any fall get-together and I think they would also be yummy with some chopped walnuts on top!
Pumpkin Cake Squares with Cream Cheese Frosting
adapted from: Simply Taralynn
- 2 cups whole wheat flour
- 1 tbsp. ground cinnamon
- 1 tsp. pumpkin spice
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 cup unsweetened applesauce
- 4 large organic eggs
- 1 tsp. coconut oil
- 1 3/4 cup canned pumpkin
- 4 tbsp. light brown sugar
- 2 tbsp. organic honey
Cream cheese frosting:
- 5 oz. organic cream cheese
- 3/4 cup organic vanilla yogurt
- 2 stevia packets
Pre-heat oven to 350 degrees.
Add flour, cinnamon, pumpkin spice, baking powder and baking soda to large bowl. Stir well. In a separate bowl, add applesauce, eggs, oil, pumpkin, sugar and honey. Combine well. Add the wet ingredients to the dry and stir until mixed thoroughly.
Pour batter into a 9x13 Pyrex dish that has been sprayed with non-stick spray.
Bake for 20-25 minutes or until a toothpick comes out clean. Remove and allow to cool while you make your frosting.
Add room temp. cream cheese, yogurt and stevia to small bowl and mix well with an electric mixer. Once combined...taste for sweetness and add more stevia to your liking. Add frosting to pumpkin bar once they are nice and cool.
Cut into squares and enjoy!! :)