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Pumpkin-Turmeric Bars with Coconut Cream Frosting
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Prep Time:
25 minutes
Total Time:
1 hour 55 minutes
Exotic turmeric enhances these delicious pumpkin bars with a spicy kick from Asia.
Ingredients:
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 3/4 cup coconut oil
  • 1/2 cup honey
  • 3 eggs
  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1 3/4 teaspoons ground turmeric
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup plus 2 tablespoons cream of coconut (from 15-oz can)
  • 1 teaspoon vanilla or coconut extract
  • 1/8 teaspoon salt
  • 3 cups powdered sugar
  • Additional ground cinnamon and turmeric, if desired
Instructions:
  • Preheat your oven to 350°F and generously coat a 13x9-inch baking pan with cooking spray.
  • In a large bowl, use an electric mixer on low speed to blend granulated sugar, pumpkin, coconut oil, honey, and eggs until well combined. Add flour, turmeric, baking powder, baking soda, cinnamon, and salt, and mix on low speed until well incorporated (batter may have lumps). Spread the batter evenly in the pan.
  • Bake for 24-28 minutes until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan on a cooling rack, approximately 1 hour.
  • In a medium bowl, whip 1/3 cup cream of coconut with vanilla and salt until smooth. Mix in powdered sugar. If frosting is thick, add coconut cream, 1 teaspoon at a time, until smooth. Spread frosting on bars, sprinkle with extra cinnamon and turmeric, cut into 8 by 5 rows.

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