Cinnamon Almond Butter Pumpkin Bars By Rachel Jugai - Justins

Cinnamon Almond Butter Pumpkin Bars By Rachel Jugai

SERVING SIZE:

PREP TIME:

COOK TIME:

TOTAL TIME:

MADE WITH:

Cinnamon Almond Butter

INGREDIENTS

Bars:

1 cup pumpkin purée (not pie filling)
¾ cup JUSTIN’S® Cinnamon Almond Butter
½ cup brown sugar, lightly packed
¼ cup maple syrup or honey
2 large eggs
1 tsp vanilla extract
¼ cup all-purpose flour
¼ cup almond flour
1 tsp baking soda
¼ tsp baking powder
1 tsp cinnamon
½ tsp pumpkin pie spice
½ tsp salt

Cream Cheese Frosting:

8 oz cream cheese, softened
6 tbsp unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract

DIRECTIONS

Preheat your oven to 350°F (175°C) and line or grease an 8×8-inch baking dish. Place fitted parchment paper at the bottom of the pan.
In a large mixing bowl, whisk together JUSTIN’S® Cinnamon Almond Butter, brown sugar, and maple syrup until smooth and well combined. Add the eggs, pumpkin purée, and vanilla extract, and whisk again until the mixture is fully incorporated.
In a separate bowl, whisk together the flour, baking soda, salt and baking powder. Add to the wet ingredients. Then add the cinnamon and pumpkin pie spice. Stir until just combined—do not overmix.
Pour the batter into the prepared baking dish and spread it evenly. Bake for 32 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely in the pan.
While the bars are cooling, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until light and fluffy, then mix in the vanilla extract.
Once the bars are completely cool, peel away the parchment paper and spread the frosting evenly over the top. Slice and serve.