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kamut pumpkin bars with cream cheese frosting served on white plate

Kamut pumpkin bars with cream cheese frosting

These Kamut pumpkin bars with cream cheese frosting have a hint of maple and are nutritious, moist, full of delicious fall flavors and will be loved by the whole family!
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Prep Time 20 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/2 cup olive oil
  • 3/4 cup unrefined sugar
  • 3 eggs
  • 2 cups (or 1-15 oz. can) pumpkin puree
  • 1/4 cup maple syrup
  • 2 cups Kamut flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1-3 T milk, optional-only use if the batter is too thick
Cream cheese frosting:
  • 1 1/2 8 oz packages cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 1/4 cup honey
  • 3 T maple syrup
  • 1 tsp vanilla

Method
 

To make the cake:
  1. Preheat oven to 350.
  2. Grease a jelly roll pan and set to the side. Pro tip: a butter wrapper works great for this! Alternatively you can place a sheet of parchment paper in the bottom of the pan. Use a 9x13" pan for a thicker bar (more like cake).
  3. In a large mixing bowl, whisk the unrefined sugar, oil, eggs, pumpkin and maple syrup. A hand mixer also works great!
  4. Add the Kamut flour, baking soda, baking powder and cinnamon to the wet ingredients.
  5. Stir well. If the batter seems too thick add the milk and mix until it is blended.
  6. Pour batter into the greased jelly roll pan.
  7. Bake for 20-25 minutes or until light and springy when you touch it. You can test with a tooth pick also.
  8. Remove from the oven when they are done and let stand to cool to room temperature before frosting.
Make the frosting:
  1. Mix all the ingredients together with a hand mixer or use a stand mixer. Beat on high for 3-5 minutes until light and fluffy.
  2. Spread carefully over the cooled bars and cover with a lid. After a day, store in the fridge. Enjoy!