November 20, 2020
Pumpkin Bars with Salted Maple Buttercream Recipe
Gather the ingredients needed for pumpkin bars with salted maple buttercream, a favorite recipe from violist Sam Bergman. Then settle in for a Minnesota Orchestra concert broadcast from your couch!
- 2 c. sugar
- 1 c. safflower or other neutral oil
- 4 large eggs
- 2 c. pumpkin or squash puree (canned or fresh, but if you use fresh puree, let it drain in cheesecloth or a fine sieve for 20-30 minutes before using)
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. freshly grated nutmeg
- 1/8 tsp. ground cloves
Preheat oven to 350F. Grease a 9x13 baking pan.
Sift flour, baking powder, soda, salt and spices together, and set aside. Beat together sugar, oil and eggs until well combined and increased in bulk. Add pumpkin puree and beat to combine thoroughly. Add flour mixture and fold in with a spatula until no visible pockets of flour remain.
Spread evenly in the pan and bake until a tester comes out clean, 35-45 minutes. Cool completely before frosting.
Salted Maple Buttercream
(This will make more than you need for the pan of bars, but that's not a problem, right?)
- 2 c. maple syrup (the dark "robust" kind if you can get it)
- 1 c. heavy cream
- 1 tsp. kosher salt
- 8 oz (1 stick) unsalted butter, cold, cut into 1 Tbsp pieces
Stir together the syrup, salt and cream in a large, heavy-bottomed saucepan and bring to a boil over medium-high heat. Clip on a thermometer you trust and cook without stirring to exactly 234F, then immediately remove from the heat and pour into the bowl of a stand mixer to cool. Keep an eye on the temp, and when it reaches 110F, attach the whisk and beat until beautifully creamy (this will take at least 5 minutes). With the mixer still running, begin to add the butter one piece at a time, adding another piece as the previous one incorporates, every 5-10 seconds. Once fully incorporated with no pockets of butter remaining, scrape down the bowl and chill for at least two hours. Rewhip until fluffy and use immediately.
Adapted from a recipe by Stella Parks in her Bravetart cookbook.