Pumpkin Butterscotch Bars with Butterscotch Cream Cheese Frosting
Servings 24 large or 48 small bars
Ingredients
- 1 3/4 cups canned pumpkin 15 oz can
- 4 eggs
- 1 cup canola oil
- 2 cups flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 cups butterscotch chips
Butterscotch Cream Cheese Frosting:
- 8 oz cream cheese room temperature
- 1 cup butter room temperature
- 2 1/2 cups powdered sugar
- 1/2 cup powdered instant butterscotch pudding
- 2 teaspoon vanilla
- 1-2 tablespoon milk
Instructions
- Mix together pumpkin, eggs and oil until combined.
- Add flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, brown sugar, white sugar and mix well.
- Stir in butterscotch chips and pour into a greased jelly roll pan (mine measures 16 x 12 x 1).
- Bake at 350 degrees for 23-27 minutes.
Butterscotch Cream Cheese Frosting:
- Cream together room temperature cream cheese and butter. Mix in vanilla, powdered sugar and butterscotch pudding. Add 1-2 tablespoons of milk and beat until creamy. If the frosting is grainy from the butterscotch pudding, continue mixing at a lower speed for a few minutes to help it dissolve a little.
Nutrition
Serving: 1cups
