As promised, here is one of my recent pinterest baking projects, and my oh my, you MUST make these asap....before all the canned pumpkin disappears off the shelves. The combination of flavors is fall perfection -- cinnamon, brown sugar, pumpkin, vanilla -- and it will make your home smell absolutely divine. Below is the recipe and pictures of my baking process. It's a teensy tedious, because it has a few steps, but it is so worth it.
AND, I bet you already have most of these ingredients in your pantry right now.
So what are you waiting for? Go start baking these scrumptious pieces of pumpkin heaven.
Cinnamon Roll Pumpkin Bars
1 box yellow cake mix
1/2 cup canola or vegetable oil
1/2 cup milk or buttermilk
3.4 ounce box Vanilla Instant Pudding Mix
1/2 cup sour cream
15 ounce can pumpkin
1 stick (8 tablespoons) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
3/4 cups powdered sugar
1/4-1/2 cup heavy cream
1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.
2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.
3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.
4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day. Enjoy with milk!
Makes 16 to 20 squares
Some pictures of my process -- easy peasy, and so delicious!!
|line-up of ingredients|
|spread in greased cookie sheet|
|drizzled with the icing|
|is your mouth watering yet?|