{"id":1958,"date":"2021-10-01T13:32:00","date_gmt":"2021-10-01T13:32:00","guid":{"rendered":"https:\/\/www.bluekc.com\/bluekcblog\/well-said\/cookin-with-bluekc-october-2021\/"},"modified":"2023-05-22T14:41:15","modified_gmt":"2023-05-22T14:41:15","slug":"cookin-with-bluekc-october-2021","status":"publish","type":"well_said","link":"https:\/\/www.bluekc.com\/blog\/well-said\/cookin-with-bluekc-october-2021\/","title":{"rendered":"Cookin with BlueKC October 2021"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

PUMPKIN CINNAMON MAPLE BOURBON BARS <\/strong><\/h2>\n\n\n\n

Did you know that National Dessert Day is on October 14th? These pumpkin bars topped with creamy, maple-bourbon icing are one sweet way to celebrate!<\/p>\n\n\n\n

MAKES 16 \u2013 24 bars<\/strong><\/p>\n\n\n\n

INGREDIENTS <\/strong><\/h4>\n\n\n\n

FOR THE PUMPKIN BASE <\/p>\n\n\n\n

    \n
  • 4 whole eggs <\/li>\n\n\n\n
  • \u00bd cup brown sugar <\/li>\n\n\n\n
  • 1 cup white sugar <\/li>\n\n\n\n
  • 2-2 \u00bc cups flour <\/li>\n\n\n\n
  • 16 ounces canned pumpkin puree <\/li>\n\n\n\n
  • 1 cup canola oil <\/li>\n\n\n\n
  • 1 teaspoon maple syrup <\/li>\n\n\n\n
  • 1 teaspoon baking soda <\/li>\n\n\n\n
  • 2 teaspoons baking powder <\/li>\n\n\n\n
  • 1 teaspoon salt <\/li>\n\n\n\n
  • 2 teaspoons ground cinnamon<\/li>\n\n\n\n
  • 1 tiny pinch ground nutmeg <\/li>\n\n\n\n
  • 1 tiny pinch ground cloves <\/li>\n\n\n\n
  • 1 tiny pinch ground allspice <\/li>\n\n\n\n
  • \u00bd teaspoon vanilla extract <\/li>\n<\/ul>\n\n\n\n

    FOR THE MAPLE CREAM CHEESE FROSTING  <\/p>\n\n\n\n

      \n
    • 1 cup softened butter <\/li>\n\n\n\n
    • 8 ounces softened cream cheese<\/li>\n\n\n\n
    • 1-2 teaspoons vanilla extract  <\/li>\n\n\n\n
    • 2-3 cups powdered sugar, sifted <\/li>\n\n\n\n
    • \u00bd -1 tablespoon real maple syrup <\/li>\n\n\n\n
    • 1 tablespoon bourbon, optional 
      <\/li>\n<\/ul>\n\n\n\n

      DIRECTIONS <\/strong><\/h4>\n\n\n\n
        \n
      1. Pre-heat oven to 350 degrees.  <\/li>\n\n\n\n
      2. In a large mixing bowl, add the eggs, sugar, oil, and pumpkin. Mix with a whisk or electric mixer until fluffy and airy. <\/li>\n\n\n\n
      3. In a separate bowl, sift the flour, cinnamon, salt, baking soda, and baking powder.  <\/li>\n\n\n\n
      4. Stir the flour mixture into the pumpkin mixture until combined. If the batter is too wet, add a tiny amount of flour. <\/li>\n\n\n\n
      5. Spread the cake batter evenly into an ungreased pan. <\/li>\n\n\n\n
      6. Bake for 20-35 minutes. When done, remove from oven. <\/li>\n\n\n\n
      7. To make the frosting, whip the butter and cream cheese until creamy. <\/li>\n\n\n\n
      8. Stir in the maple syrup, vanilla, and powdered sugar. Mix until smooth. <\/li>\n\n\n\n
      9. Once the cake has cooled completely, apply frosting. <\/li>\n\n\n\n
      10. Cover cake and refrigerate for 1-2 hours or overnight until the frosting is firm. <\/li>\n\n\n\n
      11. Cut into bars and garnish.  <\/li>\n<\/ol>\n\n\n\n

        GARNISH OPTIONS <\/strong><\/h4>\n\n\n\n
          \n
        • Candied pecans, 1-2 cups <\/li>\n\n\n\n
        • Maple syrup, drizzle <\/li>\n\n\n\n
        • Powdered sugar, dusting <\/li>\n<\/ul>\n\n\n\n

          NOTES <\/strong><\/h4>\n\n\n\n

          To make this recipe gluten-free, use a gluten-free flour mix that is measured for cup-to-cup equal substitutions. The bourbon adds depth to the icing, but if you\u2019re not a fan of the flavor, just omit it. <\/p>\n\n\n\n

          Bon app\u00e9tit!<\/p>\n","protected":false},"featured_media":1960,"template":"","class_list":["post-1958","well_said","type-well_said","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nCookin with BlueKC October 2021 - The Blueprint Blog - Blue KC<\/title>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cookin with BlueKC October 2021 - The Blueprint Blog - Blue KC\" \/>\n<meta property=\"og:description\" content=\"PUMPKIN CINNAMON MAPLE BOURBON BARS  Did you know that National Dessert Day is on October 14th? These pumpkin bars topped with creamy, maple-bourbon icing are one sweet way to celebrate! 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