The best and yummiest breakfast for your fall mornings!
You’re going to want to save this one! They’re delicious, healthy(ish), taste like autumn, easy, and perfect for a slow morning at home with your coffee and kiddos or for a quick grab and go.
Ingredients:
- 2 Cups Flour
- 1 cup old fashioned oats
- 1 tsp baking soda
- 1.5 tsp ground cinnamon
- 1/4 tsp all spice
- 2 sticks (1 cup) butter
- 1/2 cup packed brown sugar
- 1/2 cup white granulated sugar
- 1/2 cup pumpkin puree
- 2 eggs
- 1/2 tsp vanilla extract
Icing
- 3 ounces cream cheese, softened
- 1.5 cups powdered sugar
- 1 tbsp heavy cream
- 1/2 tsp vanilla extract
Directions:
Preheat oven to 350F and line a large sheet cake pan (about 15″X21″) with parchment paper
In a medium bowl, combine first five (dry) ingredients making sure there are no lumps of spice or baking soda.
In a stand mixer, cream butter and sugars together until smooth
Add the pumpkin, eggs, and vanilla; whipping until well combined.
With the mixer on low, slowly add the dry mixture until just combined.
Empty contents of mixing bowl onto the parchment paper lining the baking pan.
Using an offset spatula (or rubber scraper) evenly spread the pumpkin mixture over the entire surface of the pan.
Bake at 350F for 16-18 minutes. (I like to turn my pan 180 degrees halfway through to ensure even baking)
While the bars are cooling, prepare the cream cheese icing.
Whisk together cream cheese, powdered sugar, heavy cream, and vanilla until smooth. Mixture should be slightly runny.
Using a whisk (or fork) shake the icing over top of the cooled bars. Another option for the icing would be to put it in a large zip baggie and snip the corner (or just use a piping bag) and squeeze in any desired pattern.
Cut in desired bar sizes and serve warm, or cold, or all day long. With coffee, with milk, or a PSL 😉 You can’t go wrong with this gem any time of day! Enjoy!
Variations could include adding pecans, omitting the icing, or turning it into drop cookies! They’d all be delicous!
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