Pumpkin Bars with Whipped Chai Frosting
Prep time
Cook time
Total time
These moist, delicious pumpkin bars belong on every holiday table. I added some chai flair to my favorite whipped frosting. Steep longer or add another tea bag for an even stronger flavor. Be sure to choose a chai you know you enjoy!
Serves: 24-30
Pumpkin Bars:
  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 15-ounce can pumpkin
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
Whipped Icing Ingredients:
  • 1 cup milk
  • 5 tablespoons flour
  • 1 1/4 cups granulated sugar (not powdered sugar)
  • 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 chai tea bags
  • 1 cup butter, at room temperature
  1. Preheat the oven to 350 degrees F and spray a 9 x 13-inch baking pan with cooking spray.
  2. In a large bowl, beat the eggs, sugar, oil, and pumpkin until light and fluffy. In a separate medium bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
  3. Spread the batter into the prepared pan. Bake for 22-26 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let cool completely before frosting.
  4. Make the frosting: Whisk together the milk, flour, and granulated sugar and drop in tea bags. Let them steep for a couple minutes cold. Then, gradually heat the mixture over medium heat, whisking constantly (careful whisking around the tea bags). When the mixture starts to thicken, remove tea bags. Once the mixture starts to boil, continue whisking and heating it for around 7 minutes or until it’s very thick, like cake batter consistency.
  5. Remove the mixture from the heat and add the extracts. Remove the mixture to a shallow pan and let the mixture cool completely (after a bit, I stuck mine in the fridge to hurry it along). Once the mixture is completely cool, beat the butter in the bowl of a stand mixer until soft and fluffy. Add the completely cooled mixture and beat on high until you have fluffy frosting the consistency of stiff whipped cream (this takes several minutes, so be patient). Frost your completely cooled bars with a thick layer. Sprinkle cinnamon over the top.
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2018/12/09/pumpkin-bars-with-whipped-chai-frosting/