Pumpkin Bars with Caramel Frosting

Ingredients

For Cake:

1- 1/2 cups granulated sugar
½ cup light brown sugar
1 cup plain Greek yogurt  or sour cream
½ cup salted butter  (1 stick)
1 -1/2 cups pumpkin puree
3 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg

For Frosting:

6 TBS butter
1/2 cup heavy whipping cream
1 cup + 2 TBS light brown sugar
pinch salt
2 -1/2 to 3 cups powdered sugar
2 tsp vanilla extract


Instructions

1. Add butter and sugars to a mixer and cream together until light and fluffy. Mix in Greek yogurt.
Add pumpkin, eggs and vanilla and mix.

2. In a separate mixing bowl, stir together flour, baking soda, salt, cinnamon, ginger and nutmeg.

3. Mix the dry ingredients with the wet.

4. Pour batter into a jelly roll pan (10x15 inch). Bake at 350 degrees F for about 25-30 minutes (mine took 25 minutes), or until a toothpick inserted in the center comes out clean.

5. For the Frosting:As soon as the cake comes out of the oven, make the frosting.

6. In a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.

7. Remove from the heat and stir in vanilla and 2 cups powdered sugar. Mix well (I like to use an electric mixer to remove any lumps).

8. Add a little extra powdered sugar, as needed, until you get a soft and slightly thick, but pourable frosting. (I needed all 3 cups)

9.Gently spread warm frosting over bars. Allow to cool before serving.


Storage Instructions: Keep leftover  pumpkin bars in an airtight container in the fridge for up to 3 days.

Freezing Instructions: It's best to freeze these pumpkin bars without frosting. Let cool completely then wrap in plastic wrap then foil and freeze for up to 2 months. Let thaw completely before frosting and enjoying.

from Tastes Better from Scratch