Description
Moist and rich pumpkin bars infused with warm spices, complemented by a cream cheese frosting, perfect for fall gatherings.
Ingredients
Scale
- 1 cup canned pumpkin
- 1 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup chopped nuts (optional)
- 1 cup cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the canned pumpkin, granulated sugar, vegetable oil, and eggs. Beat well until the mixture is smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until well combined. If desired, fold in the chopped nuts.
- Pour the batter into a greased 9×13 inch baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the bars cool completely in the pan.
- Meanwhile, in a mixing bowl, beat together the softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating until smooth.
- Once the bars are cool, spread the cream cheese frosting over the top.
- Cut into squares and serve!
Notes
Store in an airtight container for 2-3 days at room temperature or up to a week in the refrigerator. Freeze bars for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin bars, fall dessert, Paula Deen recipe