Pumpkin-Spice Latte Bars
This is a variation on King Arthur’s PSL bars. I made these in a 9×9 instead of 8×8 square pan and liked the thickness. I also reworked the glaze to use actual coffee instead of espresso powder (which I’ve often found is a pretty one dimensional coffee flavor). Using a nice pour over was a much better replacement.
Ingredients
Dry Ingredients:
180g (1 1/2 cups) Bob’s Red 1-to-1 gluten free flour or King Arthur’s gluten free AP flour
½ teaspoon baking powder
1 teaspoon salt
Spices:
1 tsp cinnamon
½ tsp ginger
½ tsp nutmeg (freshly grated)
¼ tsp cloves
Wet Ingredients:
297g (1 ½ cups) granulated sugar
114g (1/2 cup) pumpkin puree
50g (1/4 cup) vegetable oil
57g (4 tbsp) butter
1 large egg
Glaze:
110g (1 cup lightly packed) confectioners sugar
1.5 tbsp pour over coffee
Instructions
Preheat oven to 350F
Line an 8” square pan with a parchment paper sling, oil it to make it stick to the pan
Whisk the flour and baking powder until well mixed in.
Cook sugar, pumpkin, oil, butter, the spices and salt in a saucepan over medium heat for 3 minutes, until everything is well combined. Set aside to cool for 10 minutes.
Add the egg to the butter mixture while whisking vigorously.
Add the flour and baking powder and whisk until well combined.
Pour into the pan, bake for 45 minutes.
Let cool. For the glaze, simply mix the confectioners sugar with the pour over coffee, whisk until well combined, then pour over the cooled bars. Add flaky sea salt after spreading the glaze across the whole square.
Let the glaze cool before cutting into 12 pieces.
