Description
Soft pumpkin sheet-cake bars with maple cream cheese frosting and white-chocolate ghosts.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 1/2 tsp (6 g) baking powder
- 1/2 tsp (2 g) baking soda
- 2 tsp (4 g) ground cinnamon
- 1/2 tsp (1 g) ground ginger
- 1/2 tsp (3 g) fine salt
- 3 large eggs (150 g without shells)
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 cup (245 g) plain pumpkin puree
- 3/4 cup (180 ml) neutral oil
- 2 tsp (10 ml) vanilla extract, divided
- 8 oz (227 g) full-fat block cream cheese, softened
- 1/2 cup (113 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 2 tbsp (30 ml) pure maple syrup
- 8 oz (227 g) white chocolate, melted
- 1 oz (28 g) dark chocolate, melted
Instructions
- Heat the oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) metal pan with parchment.
- Whisk the flour, baking powder, baking soda, cinnamon, ginger, and salt.
- Whisk the eggs, both sugars, pumpkin, oil, and 1 tsp (5 ml) vanilla until smooth. Fold in the dry ingredients.
- Spread the batter in the pan and bake for 25–30 minutes, until the center springs back. Cool completely.
- Spoon 20 small white-chocolate teardrops onto parchment and pull each into a short ghost tail. Let set, then add two tiny dark-chocolate eyes.
- Beat the cream cheese and butter smooth. Beat in powdered sugar, maple syrup, and remaining vanilla.
- Cut the cake into 20 bars. Pipe or spoon one modest frosting swirl on each and add one ghost topper.
Notes
Keep the chocolate toppers dry and add them after the frosted bars have finished chilling.