Pumpkin Spice Latte Bars Recipe

Preheat the oven to 350°F. Grease an 8″ sq. pan, or line it with parchment or a reusable silicone liner; grease the parchment or liner.

To make the pumpkin spice bars: In a medium saucepan (one with a 2-quart capability works properly), mix the sugar, pumpkin purée, oil, butter, pumpkin pie spice, and salt. Prepare dinner over medium warmth, stirring consistently with a spatula, till the butter melts, the sugar is dissolved, and the combination is clean, 3 to five minutes.

Take away the saucepan from the warmth and set it apart to chill for 10 to fifteen minutes, stirring often.

Add the egg and stir to mix. Add the flour and baking powder and proceed to stir till the batter is clean and there are not any seen streaks of flour. Switch the batter to the ready pan and clean it into a good layer.

Bake the pumpkin spice bars for 32 to 36 minutes, till they seem set throughout the highest and a toothpick inserted into the middle comes out clear. Take away them from the oven and let cool for quarter-hour earlier than loosening the sides and transferring the bars out of the pan onto a rack to chill fully.

To make the espresso glaze: In a medium microwave-safe bowl, mix the milk, espresso powder, and salt. Warmth in 10-second increments, stirring between every, till the espresso powder is dissolved.

Add the confectioners’ sugar to the milk combination and stir till clean. Pour the glaze over the cooled bars and unfold it to the sides. Permit the glaze to set earlier than reducing and serving.

Storage info: Retailer any leftover pumpkin spice bars, lined, at room temperature for a number of days. Freeze the unglazed bars for as much as 2 months; freezing the glazed bars isn’t really useful.