Barefoot Contessa Pumpkin Cake with Maple Cream Cheese Frosting

Since I am an an avid reader of House Beautiful magazine, I had to try Barefoot Contessa's Pumpkin cake. In her recipe, she actually did them as cupcakes. I doubled the recipe and put it in a 9x13 pan. Every fall, I can't wait to to whip out my canned pumpkin and try all the recipes. This one definitely did not disappoint.-Christine

1 cup flour (I do half wheat, half white)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmug

2 extra large eggs, room temp

1 cup of canned pumpkin puree (8 ounces)

1/2 cup sugar

1/2 cup brown sugar

1/2 cup oil (I do half applesauce)

1/2 cup coarsely chopped Heath bars

*Preheat oven to 350. In medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon ginger and nutmeg. In a larger bowl, whisk together the eggs, pumpkin, sugars, and oil. Add the flour mixture and stir until combined.

*Pour batter into cupcake tins or 9x13 pan. Bake for 20-25 minutes or until done. Cool, then spread with maple cream cheese frosting. Garnish with score bars.

Maple Frosting

6 ounces of cream cheese, room temp

3 Tbl butter, room temp

1/8 tsp maple extract

1/2 tsp vanilla

2 cups powdered sugar

*Cream the cheese with butter. Add the extracts. Add the powdered sugar. Mix until smooth.