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Pumpkin Bars

pumpkinbars

I *think* this might be my last pumpkin recipe I share this year! I have enjoyed making a few new things this pumpkin season. For example, this yummy pumpkin dessert, this cozy drink and today’s recipe which is also a new one. I have made pumpkin bars before, but never this exact recipe. This one was much better than the one I have used in the past.  

These pumpkin bars do not look as impressive as a pumpkin roll, but are equally delicious!

pumpkinbars1These bars were soft and very filling. I recommend cutting them into smaller size bars because a little goes a long way with these. 

easypumpkinbars3I haven’t decided which dessert I plan on making for Thanksgiving, yet. Have you? I always enjoy hearing about the yummy food that everyone will be preparing for the holidays. Let me know in the comments what you’re fixing!

Pumpkin Bars

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 tsp salt
  • 4 eggs
  • 1 15 oz. can pumpkin
  • 1 2/3 cups sugar
  • 1 cup cooking oil

Cream Cheese Frosting

  • 1 3 oz. package of cream cheese softened
  • 1/4 cup butter softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar

Instructions

  • Line a 15x10x1 inch pan with aluminum foil; set aside.
  • In a medium bowl stir together the flour, baking powder, cinnamon, baking soda and salt; set aside.
  • In a large mixing bowl beat eggs, pumpkin, sugar and oil.
  • Add the flour mixture; beat until well combined.
  • Spread batter in a prepared pan. Bake in a 350 degree oven for 25 to 30 minutes or until toothpick inserted comes out clean.
  • Cool on wire rack.
  • Once cooled frost with cream cheese frosting.
  • Cut into squares.

Frosting

  • In a mixing bowl beat together the cream cheese, butter and vanilla until fluffy. Gradually add powdered sugar, beating until smooth.

Notes

Store in refrigerator.
Recipe adapted from Better Homes and Gardens

 

 

 

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