- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup canola oil
- 1 can pumpkin purée
- 4 eggs, room temperature
- 1 Tbsp. vanilla extract
- 2 cups all purpose flour
- 2 Tsp. baking powder
- 1 Tsp. baking soda
- 1 Tsp. table salt
- 2 Tsp. ground cinnamon
- ½ Tsp. ground ginger
- ½ Tsp. nutmeg
- ¼ Tsp. clove
- 4 oz. white bar chocolate, chopped
- 1½ pkg. cream cheese, softened (12 oz.)
- 1½ sticks unsalted butter, softened (12 Tbsp.)
- 3 cups sifted powdered sugar
- ¼ cup each dried cranberries, crystallized ginger, and pecan pieces chopped together
Recipe for the Bars:
Preheat oven to 350° F.
Coat a 11½ x 16½ inch baking sheet with a non-stick spray.
Whisk together granulated sugar, brown sugar, pumpkin purée, oil, eggs, and vanilla in a bowl.
Sift the dry ingredients of flour, baking powder, baking soda, salt, and spices into the pumpkin mixture.
Whisk together and spread the batter onto the baking sheet.
Bake until a toothpick can be inserted and comes out clean; about 20 minutes.
TIP: Allow the bars to cool completely before frosting.
Melt the white chocolate in the microwave about 1-2 minutes. Stir until the chocolate is smooth.
Beat the cream cheese and butter until smooth.
Add the melted chocolate and beat together until smooth.
Add the powdered sugar and beat together on a low speed.
Spread the frosting over the bars.
Sprinkle garnish over top of the frosting.
Click here to get your copy of Cristina's cookbook, "Big Bowl of Love." Get additional recipes from Cristina at www.cristinaferrarecooks.com.
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