Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars are filled with spice, extremely moist and topped with a luscious cream cheese frosting. That is one in every of my favourite pumpkin recipes for potlucks and get togethers.

PUMPKIN CAKE

It’s that point of yr. It’s pumpkin season! These pumpkin dessert bars are are mushy, moist, and pleasant. The identify is misleading although as a result of they positively fall extra into the “cake” class than a bar.

I’ve tried quite a lot of pumpkin bar recipes through the years and I liked the flavour of this one. I added some pumpkin spice to pump up the pumpkin taste a bit.

And have a look at that frosting…it’s positively simply good by the spoonful.

CAKE OR BAR?

Is that this fall recipe a cake or a bar? Nicely I suppose that’s as much as you and the pan measurement you determine to make use of. In case you bake it in a 9×13 pan it’s thicker just like the cake above.

In case you prepare dinner it in a 12×17 inch jelly roll pan it’s a bit of thinner however nonetheless oh so fluffy. I choose this methodology a bit of bit over the cake as a result of I really feel prefer it cooks extra even. It’s type of like a pumpkin sheet cake.

The wealthy cream cheese frosting is perfection if I do say so myself.

T

The toughest half is letting the cake cool on a wire rack so you’ll be able to frost it. Frost it with this tangy cream cheese frosting.

I often don’t thoughts chocolate chips in my pumpkin cake bars however I actually like these plain

Minimize them into bars.

OTHER PUMPKIN DESSERTS

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Yield: 16 servings

These are one of the best pumpkin bars and filled with pumpkin spice taste, extremely moist and topped with a luscious cream cheese frosting. This one in every of our fall favorites and each pumpkin lover dies over these scrumptious pumpkin bars.

Bars:

• 4
  eggs
• 1 2/3
  cups
  granulated sugar
• 1
  cup
  vegetable oil
• 1
  (15 ounce)
  can pumpkin puree
• 2
  cups
  all-purpose flour
• 2
  teaspoons
  baking powder
• 2
  teaspoons
  floor cinnamon
• 2
  teaspoons
  pumpkin pie spice
• 1
  teaspoon
  salt
• 1
  teaspoon
  baking soda

Frosting:

• 1
  (8 ounce)
  package deal cream cheese, softened
• 1/2
  cup
  unsalted butter
  , softened
• 3 3/4
  cups
  powdered sugar
• 1
  teaspoon
  vanilla extract
• (non-obligatory)
  milk or cream to skinny frosting

1. Preheat the oven to 350 levels and grease or line your pan with parchment paper. For a thick cake-like bar use a 9×13-inch baking dish. For a thinner bar use a jelly roll pan (12×17 or 15×10).

2. In a big bowl, utilizing an electrical mixer at medium velocity, mix the eggs, sugar, oil and pumpkin. Stir collectively the flour, baking powder, cinnamon, pumpkin pie spice, salt and baking soda. Add the dry components to the moist components and blend at low velocity till completely mixed and the pumpkin combination is clean.

3. For a 9×13 baking dish: Pour batter into baking pan and bake for 35-40 minutes. Take a look at the middle with a toothpick to examine for doneness. For a jelly roll pan (my most well-liked methodology): Unfold batter right into a greased jelly roll pan and bake for 18-20 minutes, checking for doneness with a toothpick.

4. Let cool utterly earlier than frosting.

5. To make the frosting: Mix the cream cheese and butter in a medium bowl with an electrical mixer till clean. Add the sugar and blend at low velocity till mixed. Stir within the vanilla and blend once more. Add a bit of milk or cream to make it to your required consistency. Beat till fluffy. Unfold on cooled pumpkin bars and lower into squares or lower bars first and frost individually. Retailer leftovers in an hermetic container within the fridge.

Supply: tailored barely from Turning into Betty ; authentic recipe by Paula Deen

Course:

Dessert

Delicacies:

American

Key phrase:

pumpkin bar cake, pumpkin bar cake recipe, pumpkin bars