4 large eggs, room temperature

1 2/3 cups white sugar

1-cup grapeseed or vegetable oil

1 (15 ounce can) pumpkin puree

2 cups all-purpose flour

2 teaspoons baking powder

1-teaspoon baking soda

1/2-teaspoon nutmeg

1/4-teaspoon allspice

1/4-teaspoon coriander

2 teaspoons ground cinnamon

1-teaspoon salt

1-teaspoon maple extract

1 (8 ounce) package cream cheese, room temperature

1/3-cup butter, softened

1-teaspoon vanilla extract

1-teaspoon maple extract

2 cups sifted confectioners’ sugar



Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix the eggs, sugar, oil, pumpkin and maple extract with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon, and salt. Stir into the pumpkin mixture until thoroughly combined.

Spread the batter evenly into an ungreased 10×15 inch jellyroll pan. Bake for 25 to 30 minutes. Test with a toothpick but try not to over bake.

To make the frosting, cream together the cream cheese and butter. Stir in vanilla and maple extract. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.  Another idea is to chill the pumpkin bars and cut into squares or rectangles.  Put the frosting into a piping bag with a tip and pipe a swirl design on each square before serving. Can garnish with chopped nuts. Keep left over pumpkin bars in refrigerator.




Mary Stodola
For me, providing delicious food and cooking excitement is a labor of love. On my journey through life I too was diagnosed with breast cancer in 2000. Faced with the greatest challenges of my life I chose to depend on the love and support of family and friends. I am honored to be apart of New Focus Daily Magazine and look forward to sharing the importance of enjoying a healthy diet with wholesome foods, and what it means to take care of yourself. Culinary blessings! Mary