Pumpkin Bars with Caramel Frosting

Ingredients:

• 1 1/2 cups granulated sugar
• ½ cup light brown sugar
• 1 cup plain Greek yogurt (*)
• ½ cup salted butter (, (1 stick))
• 1 1/2 cups pumpkin puree
• 3 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 6 Tablespoons butter
• 1/2 cup heavy whipping cream
• 1 cup + 2 Tablespoons light brown sugar
• pinch salt
• 2 1/2 to 3 cups powdered sugar
• 2 teaspoons vanilla extract
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Instructions:

1. Add butter and sugars to a mixer and cream together until light and fluffy. Mix in Greek yogurt.
2. Add pumpkin, eggs and vanilla and mix.
3. In a separate mixing bowl, stir together flour, baking soda, salt, cinnamon, ginger and nutmeg.
4. Mix the dry ingredients with the wet.
5. Pour batter into a jelly roll pan (10x15 inch). Bake at 350 degrees F for about 27-30 minutes, or until a toothpick inserted in the center comes out clean.
6. As soon as the cake comes out of the oven, make the frosting.
7. In a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.
8. Remove from the heat and stir in vanilla and 2 cups powdered sugar. Mix well (I like to use an electric mixer to remove any lumps).
9. Add a little extra powdered sugar, as needed, until you get a soft and slightly thick, but pourable frosting.
10. Gently spread warm frosting over bars. Allow to cool before serving.