Ingredients
1-1/2 cups sugar
1 cup canned pumpkin
1/2 cup orange juice
1/2 cup canola oil
2 large eggs
2 teaspoons grated orange zest
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/4 teaspoon salt
FROSTING:
2/3 cup cannabutter, cubed
4 cups confectioners’ sugar
1 teaspoon vanilla extract
4 to 6 tablespoons 2% milk
Directions
- Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a large bowl, beat the first six ingredients until well blended. In another bowl, whisk flour, baking powder, pie spice, baking soda, and salt; gradually beat into pumpkin mixture.
- Transfer to prepared pan. Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
- In a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners’ sugar, vanilla, and enough milk to reach desired consistency. Spread over bars; let stand until set.
Nutrition Facts
1 bar: 265 calories, 10g fat (4g saturated fat), 29mg cholesterol, 166mg sodium, 42g carbohydrate (33g sugars, 1g fiber), 2g protein.
