These Pumpkin Praline Bars Are Our New Favorite Way to Use a Can of Pumpkin Puree

A can of Libby’s 100% Pure Pumpkin Puree is the key to giving these bars their dense, cake-like texture.

Ingredients

Cake

Cooking spray

2 cups all-purpose flour (about 8 1/2 ounces)

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 (15-ounce) can pumpkin puree

1 cup granulated sugar

1 cup vegetable oil

4 large eggs

Frosting

3 cups powdered sugar

3/4 cup packed light brown sugar

6 tablespoons (3 ounces) unsalted butter

1/3 cup heavy cream

1 teaspoon vanilla extract

1 cup toasted pecans, chopped

Directions

Make the cake

Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with cooking spray; line bottom of pan with parchment paper, and set aside.

Whisk together flour, baking powder, cinnamon, ginger, nutmeg, baking soda, and salt in a medium bowl until combined; set aside. Whisk together pumpkin puree, granulated sugar, oil, and eggs in a large bowl until smooth. Add flour mixture to pumpkin mixture; whisk until just incorporated. Pour mixture into prepared baking pan, and smooth top. Bake in preheated oven until cake is springy to the touch and a wooden pick inserted in center comes out clean, about 25 minutes. Transfer pan to a wire rack to cool completely, about 2 hours.

Make the frosting

Sift powdered sugar into a large heatproof bowl; set aside. Bring brown sugar, butter, and cream to a boil in a small saucepan over medium, stirring occasionally. Let boil, stirring occasionally, 1 minute. Immediately pour cream mixture into bowl with powdered sugar. Add vanilla, and whisk vigorously until mixture is smooth. Working quickly, spread frosting over cooled cake in pan. (Frosting will begin to harden immediately.) Sprinkle evenly with pecans. Let stand until frosting is set, about 30 minutes, before cutting into bars.