1 tsp. salt
2 tsp. cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. ground cloves
1 tsp. Cinnamon Pear Balsamic
1 tsp. baking soda
1 tsp. baking powder
2 c. white or whole wheat flour
1 c. Splenda Brown Sugar blend (if using regular brown sugar, use 1 2/3 cup)
2/3 c. Roasted Walnut Oil
1/3 c. Robust Extra Virgin Olive Oil
16 oz. fresh or canned pumpkin
4 eggs
Ingredients for the Frosting:
large bar of cream cheese, softened at room temperature
1 tsp. vanilla extract
1/2 c. butter
2 Tbsp. Butter Olive Oil
4 Tbsp. dark spiced rum, or Bourbon whiskey
(or try Bourbon Maple Balsamic)
3 1/2 c. powdered sugar (may need more to reach desired consistency) chocolate shavings
chopped pecans
Grease and flour a 10x13 jelly roll pan. Preheat oven to 350 degrees. Mix flour, baking soda, salt, and baking powder in bowl. Set aside.
Mix the brown sugar, pumpkin, walnut oil and olive oil until well blended. Add eggs one at a time, then ground ginger, cinnamon, and cloves. Add the Cinnamon Pear Balsamic and mix for 3 minutes at medium speed. Scrape sides of bowl and begin to add the flour mixture in small amounts at low speed, until all has been well incorporated into the batter. Bake for 30 minutes at 350 or until a toothpick comes out clean. Try not to over bake.
Cool bars completely before frosting.
Mix the cream cheese, vanilla extract, butter and rum or Bourbon Maple Balsamic on high speed until creamy and light. Add powdered sugar in small amounts until the frosting has the desired consistency. Frost the cooled bars and sprinkle chocolate shavings and pecans over all.
Enjoy these amazing bars for dessert, breakfast, or just because. They will last a week or longer in the refrigerator.
