By: Chef Laura Bonicelli
Pumpkin Cake Bars are one of my favorite fall treats. They are moist and spicy; their aroma is so comforting while they bake.
about Pumpkin Cake Bars with Cream Cheese Frosting
My mother made a wonderful spice cake when I was growing up. This isn’t that recipe, but similar. Sometimes she used apple sauce, but more often used pumpkin puree. In those days, the pumpkin puree of choice came from a can. She preferred the Festal brand. That was before I realized you could buy an actual pumpkin and make your own.
I always pull this recipe out in the fall. It’s a good one to decorate with children for Halloween if you keep an assortment of food coloring on hand. There is plenty of frosting for decorating. You can plan on having at least a cup and a half of extra frosting for your pastry bags.
Don’t Forget
Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!
Step by Step Instructions
More Recipes
MM-Green Vegan Veggie Breakfast Muffins
MM-Green Vegan Veggie Breakfast Muffins These breakfast muffins are a wonderful MM-Green breakfast or snack. Feel free to mix up the veggies and herbs using the base ratios of the recipe canola cooking spray1 medium red bell pepper (finely chopped)4 ounces crimini...
Fermented Peach and Tomato Salsa
By: Chef Laura Bonicelli I’m thrilled to share with you my latest culinary creation: Fermented Peach and Tomato Salsa. This recipe has quickly become my favorite salad dressing, and I’m sure it will become yours too. Not only is it incredibly flavorful, but it’s also...
Zucchini Eggplant Involtini
By: Chef Laura Bonicelli Involtini is a classic and traditional Italian dish that has been enjoyed by many for generations. The combination of thinly sliced eggplant (and in this recipe, zucchini) rolled around a delicious homemade ricotta filling with a rich tomato...
Recent Comments