2cupsraw cashews*plus 2 cups of boiling water for soaking
½cupwater*
1Tablespoonnon-dairy yogurt*or Fage Greek yogurt if dairy is not an issue
2Tablespoonsmaple syrup
2 ½cupspowdered sugar
pinchof sea salt
1cuptoastedchopped pecans (to top the frosting)
Instructions
Preheat oven to 350 degrees. Grease and flour a rimmed, half-sheet pan {18 x 13}, or use baking spray.
In a large bowl, beat together the oil and sugars until well blended.
Beat in the eggs, then the pureed pumpkin.
Stir in the flour, baking soda, baking powder, salt, and pumpkin pie spice. Beat only until combined.
Stir in the pecans and raisins if using.
Pour the batter into the prepared pan, and bake for 20 to 25 minutes, until a toothpick comes out clean when inserted into the center.
Cool in pan for 10 minutes, then turn out onto a rack to finish cooling. I left mine in the pan.
For the Maple Frosting:
Pour the boiling water over the cashews in a large bowl. Allow to sit for 15 minutes to soften.
Drain and rinses the cashews and place them in a blender or food processor.
Blend/process cashew with 1/2 cup of water, yogurt, and maple syrup until smooth. Pour cashew cream into a large bowl.
Stir in the powdered sugar and beat until smooth and creamy.
Frost the pumpkin spice bars and sprinkle with pecan pieces.
If frosting the entire cake: place in the refrigerator to chill completely so the frosting will harden somewhat. Cut into slices and serve. Or, cut into 36) 2 x 3-inch pieces and frost each piece and sprinkle with pecans as you serve it.
If using cream cheese, bars do not need to be refrigerated before cutting. Allow frosting to set first, then store leftovers in the refrigerator.
Notes
Substitute 8 ounces of cream cheese for the cashews, water, and yogurt if dairy is not an issue.
Substitute non-dairy cream cheese if soy is not an issue.