These pumpkin bars with orange butter frosting are so dang good you'll want to eat them year round. And you totally should.
Disclosure: I was compensated for this post as part of the Whole Foods Ambassador program. All thoughts, opinions and hunger-inducing photos are 100 percent honest and all mine.
Why is it we don't indulge in pumpkin-flavored treats all year long? I mean, I know we traditionally bust out the pumpkins starting in September, but you can get canned pumpkin year round.
And considering the serious deliciousness of these pumpkin bars with orange butter frosting, I'm pretty sure we should eat them every holiday.
The only random thing needed for this recipe is orange juice. Most everything else you should have on hand, which makes this recipe even more dangerous.
It means you can make them any time you want. At any hour of the day or night.
For this recipe I shopped the Whole Foods 365 Everyday Value line. I'd heard it was value priced "every day of the year" and formulated to meet Whole Foods' quality standards.
Plus most products come in both natural and organic selections, which is great because I don't buy organic very often.
I'm here to tell you the flour, orange juice and pumpkin I picked up from our local Whole Foods was priced comparable to what I'd find at Smith's. And I swear the orange juice was as great a price as I'd find at Walmart as well.
I'm going to be honest—I was pretty surprised. Granted there are still enough items at Whole Foods to support the "Whole Paycheck" nickname, but there were a heck of a lot more affordable products than I thought. While talking to the cheesemonger (I put together a kick-a** holiday cheese platter for Friday's post), he told me if you see the "Lowest Price Guarantee" sticker on a product, that means it's priced the same as or better than your grocery store brand.
Bet you didn't know that! But I digress.
Make these pumpkin bars. Lick the orange butter frosting from the bowl. And try not to eat half the pan.
Printable recipe for pumpkin bars with orange butter frosting below. Enjoy!
- 2 cups sugar
- 1 cup canola oil
- 4 eggs
- 1 (15-oz) can pumpkin
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ⅓ cup butter, softened
- 3 cups powdered sugar
- 2 to 3 tablespoons orange juice
- 1 ½ teaspoon vanilla extract
- Milk (optional; use to thin frosting)
- Preheat oven to 350 degrees. Grease a 15"x11" cookie sheet (with edges).
- Mix sugar, oil, eggs and pumpkin together in a large bowl until thoroughly combined.
- Whisk together flour, baking powder, baking soda and cinnamon in a separate bowl. Add to pumpkin mixture and beat on medium speed for 2 minutes.
- Pour into prepared pan and bake for 20 to 25 minutes or until edges are golden and cake is completely set in the center.
- Remove from oven and cool completely before frosting.
- Combine all ingredients in a large bowl and beat until fluffy. Add more orange juice to desired flavor and/or milk to desired consistency. Spread on cooled pumpkin bars.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 254Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 38mgSodium: 121mgCarbohydrates: 35gFiber: 0gSugar: 33gProtein: 1g