Bacon Pumpkin Bars with Maple Cream Cheese Frosting
1 lb. of thick-cut bacon
¾ cup dark brown sugar
¾ cup granulated sugar
15 oz. canned pumpkin
½ cup vegetable oil
½ cup Arbosana or Arbequina ultra premium extra virgin olive oil
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon cloves
1 teaspoon ground ginger
8 ounces cream cheese
2 – 2.5 cups powdered sugar
1 tablespoon pure maple syrup
1 tablespoon Maple Balsamic or Cinnamon Pear Balsamic
½ cup softened unsalted butter (1 stick)
1. Cook the bacon until crisp. Drain on paper towels.
2. Mix brown sugar, granulated sugar, oil, pumpkin and eggs together until smooth. In a separate bowl, mix flour, baking powder, baking soda, cinnamon, cloves, and ginger until combined. Mix wet and dry ingredients until combined, then add bacon (adding bacon to batter is optional). Pour batter into a greased 9” x 13” pan. Bake for 30 min. or until toothpick inserted in the center comes out clean. Allow to cool.
3. Mix softened butter and cream cheese together until smooth. Add maple syrup, balsamic, and mix. Add powdered sugar in ½ – 1 cup increments and mix until you reach a smooth frosting consistency.
4. Spread frosting thickly over cooled pumpkin bars. Sprinkle with crumbled bacon.