Indulge in Comfort: The Ultimate Pumpkin Bars with Creamy Boiled (Ermine) Frosting
Life can be a whirlwind of unexpected twists and turns, much like the culinary adventures I’ve found myself on recently. With a mid-August trip to Las Vegas on the horizon – my first visit, no less – there’s been a palpable buzz of excitement in the air. The anticipation of planning itineraries, discovering hidden gems, and soaking in the vibrant energy of the city has been a delightful distraction. But what, you might ask, does a trip to Las Vegas have to do with the comforting embrace of freshly baked pumpkin bars? Surprisingly, a little bit of everything.
In the spirit of taking risks and exploring new horizons, I’ve been “gambling” in my kitchen lately, venturing into unfamiliar territory with experimental recipes. Picture this: tofu creations, daring attempts with protein powder, and an array of new, sometimes expensive, ingredients that didn’t always yield the desired results. My culinary experiments, while educational, have admittedly led to a few kitchen mishaps and a significant investment in ingredients this week. It was time for a palate cleanser, a return to something reliable, something that promises pure, unadulterated comfort and deliciousness without fail. This is precisely where these exquisite Pumpkin Bars with Boiled Frosting step in, offering a guaranteed win after a string of experimental gambles.
This remarkable recipe hails from the pages of The American Century Cookbook, a treasure trove of culinary history compiled by the intrepid and brilliant Jean Anderson. A culinary historian and author renowned for her meticulously researched recipes, Anderson notes that these particular pumpkin bars were originally conceived by White Lily, the esteemed company celebrated for its incredibly soft wheat flour. The use of such a finely milled flour contributes significantly to the outstanding texture of these bars, making them distinctively dense, incredibly moist, and wonderfully cake-like. They strike that perfect balance between a hearty cake and a tender bar, embodying the essence of fall in every bite.
Crafting the Perfect Pumpkin Bars: A Recipe for Any Occasion
The original version of this classic recipe, designed for larger gatherings, yields a double batch baked in a 15×10 inch pan. For holiday feasts, family reunions, or any event where you need to serve a crowd, that larger portion is undoubtedly the way to go. However, for everyday enjoyment or smaller households, a full batch might be a bit much. My adapted version, presented here, is a convenient half-batch, perfectly suited for a standard 9-inch square pan. This adjustment makes it much more manageable for home bakers who want to enjoy these delightful treats without an overwhelming quantity.
Beyond the sizing, one of the most transformative elements I’ve incorporated into this recipe is the luscious boiled frosting. Often referred to as Ermine Icing, this creamy confection is a game-changer. If you’ve never had the pleasure of making or tasting boiled or Ermine icing, these pumpkin bars provide the ideal canvas for your first attempt. Its unique texture and delicate sweetness perfectly complement the spiced pumpkin, creating a truly harmonious dessert experience. The process might seem a little unconventional compared to traditional buttercreams, but the results are absolutely worth it, yielding a frosting that is miraculously smooth, light, and almost marshmallow-like.
Boiled Frosting vs. Cream Cheese Frosting: A Delightful Dilemma
While Ermine icing offers a distinct and delightful finish, it’s completely understandable if you prefer the familiar tang and richness of a classic cream cheese frosting. Indeed, it’s hard to go wrong with that iconic pairing for pumpkin desserts. Cream cheese frosting provides a lovely contrast to the sweetness of the bars and is a beloved choice for a reason. However, I wholeheartedly encourage you to try the boiled frosting at least once. It’s a classic technique that delivers a unique creamy texture and a balanced sweetness that allows the natural flavors of the pumpkin and spices to shine through. The smoothness of Ermine icing, achieved by cooking flour and milk into a thick paste before beating it into butter and sugar, sets it apart, offering a different but equally compelling experience.
Whether you opt for the historical elegance of Ermine icing or the beloved simplicity of cream cheese frosting, these pumpkin bars promise a delightful baking experience. They’re a testament to the power of a well-tested, comforting recipe to bring joy and satisfaction, especially after a few adventurous culinary detours. They are the perfect fall dessert, but honestly, their timeless appeal makes them a wonderful treat any time of year.
- Soft Pumpkin Cream Cheese Cookies
- Pumpkin Cookies with Oil
- Fresh Pumpkin Pie
- Pumpkin Yeast Bread
- Whole Wheat Pumpkin Muffins with Coconut Oil
Recipe
Pumpkin Bars with Boiled Frosting
Anna
Pin Recipe
Ingredients
- 1 cup sifted all purpose flour spooned and swept carefully
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup pumpkin canned
- 2 large eggs
- ¾ cup sugar
- ½ cup vegetable oil
- ⅓ cup toasted walnut pieces
Boiled Frosting:
- 1 ½ tablespoons flour
- ½ cup milk
- 8 tablespoons butter salted add pinch of salt if using unsalted
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 350 degree F. Line a 9 inch metal pan with nonstick foil or spray with cooking spray.
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Stir or sift together the pre-sifted flour, baking powder, baking soda, cinnamon and salt. Set aside.
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In another bowl, stir together pumpkin, eggs, sugar and oil. Beat until well mixed.
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Stir flour mixture into pumpkin mixture. Stir in toasted walnuts. Spread batter in pan and bake for 25 minutes or until cake springs back and seems done.
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Let cool on a rack While cake is cooling, begin preparing the icing. The boiled milk mixture will need time to cool.
Boiled Frosting
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In a small but heavy saucepan, whisk together flour and milk. Turn heat to medium and cook, whisking constantly, until mixture thickens and becomes gravy-like. Remove from heat and let cool completely.
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In a mixing bowl, beat butter and sugar until fluffy. Beat in vanilla. Beat in cooled milk/flour mixture then beat and beat and beat with an electric mixer until the graininess goes away.
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Spread over bars. Cut however many you want…..I cut 16 really small pieces, but 12 is more practical.
Baking Success: Tips for Perfect Pumpkin Bars Every Time
Achieving perfectly moist and flavorful pumpkin bars isn’t difficult, but a few key tips can elevate your baking game. First, ensure your pumpkin puree is 100% pure pumpkin, not pumpkin pie filling, which contains added sugars and spices that will alter the recipe. When measuring flour, spoon it into your measuring cup and level it off with a straight edge (the “spooned and swept” method) rather than scooping directly from the bag. This prevents over-packing the flour, which can lead to dry, dense bars.
Don’t overmix your batter once the wet and dry ingredients are combined. Overmixing develops gluten, resulting in tougher bars. Mix just until combined. The baking time of 25 minutes is a good guideline for a 9-inch square pan, but always rely on visual cues and the classic “spring back” test. Insert a toothpick into the center; if it comes out clean or with moist crumbs, your bars are ready. Overbaking will dry them out.
For the boiled frosting, patience is key, especially during the cooling phase of the milk and flour mixture. It must be completely cool before being beaten with the butter and sugar, otherwise, your frosting will be runny. The beating process for Ermine icing can take longer than you might expect – sometimes up to 5-10 minutes with an electric mixer. Keep beating until all graininess disappears and the frosting becomes light, fluffy, and smooth. This diligence will reward you with a truly exceptional topping.
Serving Suggestions and Creative Variations
These pumpkin bars are delightful on their own, but a sprinkle of extra toasted walnuts or a dusting of cinnamon can add an extra touch of elegance. They pair wonderfully with a cup of hot coffee or tea, making them a perfect accompaniment for a cozy autumn afternoon. For a touch of decadence, consider serving them alongside a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
While the recipe calls for walnuts, feel free to experiment with other additions. Pecans would be a delicious substitute, or for a different twist, fold in some chocolate chips for pumpkin chocolate chip bars. A pinch of nutmeg or allspice in the bar batter can further enhance the warm spice profile. These pumpkin bars are incredibly versatile and can be adapted to suit your personal taste preferences or whatever ingredients you have on hand.
In conclusion, whether you’re recovering from ambitious culinary experiments or simply seeking a comforting, familiar treat, these Pumpkin Bars with Boiled Frosting are a timeless classic that never disappoints. They’re a sweet reminder that sometimes, the most tried and true recipes are the most satisfying. So go ahead, bake a batch, and let the warm, spiced aroma fill your kitchen and your home with pure happiness.