November 18: Pumpkin Bars with Cream Cheese Frosting

Ingredients:
Base:
1 cup (4.5 oz) all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
8 tablespoons (4 oz) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon orange zest
2 large eggs
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup toasted and chopped pecans

Frosting:
3 oz cream cheese, softened
6 tablespoons (3 oz) unsalted butter, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon orange zest
2 cups confectioners' sugar, sifted

Addition of vanilla

Addition of orange zest

Addition of egg

Addition of flour mixture

Addition of pumpkin

Addition of toasted pecans

Addition of vanilla and orange zest

Addition of powdered sugar

Thoughts: Bars are so much easier than cookies! That said, I would prefer making cookies over homemade frosting. Powdered sugar is super annoying because it goes everywhere! This recipe was very straightforward and easy except it took forever to beat the sugar and the butter because I didn't let the butter thaw enough from the fridge. It was tasty except I would've preferred to have no nuts in the cake part.