Pumpkin Bars W/Cream Cheese Frosting
"If you like pumpkin pie this is the best! great for the holidays"
photo by chocoholic in AZ
- Ready In:
- 50mins
- Ingredients:
- 14
- Yields:
-
48 bars
- Serves:
- 48
ingredients
-
Pumpkin Bars
- 2 cups all-purpose flour
- 1 1⁄2 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cloves
- 4 beaten eggs
- 1 (16 ounce) can pumpkin (I can only find 15oz cans and that seems to work just fine)
- 1 cup cooking oil
-
Cream Cheese Frosting
- 1 (3 ounce) package cream cheese, softened
- 1⁄4 cup butter or 1/4 cup margarine, softened
- 1 teaspoon vanilla
- 2 1⁄4 cups sifted powdered sugar
directions
- PUMPKIN BARS: In a large mixing bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves.
- Stir in the eggs, pumpkin, and oil till combined.
- Spread batter in an ungreased 15x10x1-inch baking pan.
- Bake in a 350-degree oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean.
- Cool for 2 hours on a wire rack.
- MUST COOL BEFORE SPREADING ON FROSTING.
- FROSTING: Beat together soft cream cheese; soft butter/margarine; and vanilla till light and fluffy.
- Gradually add powdered sugar, beating well to reach spreading consistency.
- Spread ontop of bars.
- BEST WHEN SERVED REALLY CHILLED!
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Reviews
-
These are awesome! My sister in law made them first and they were so good I had to make some for myself. Nest time I think I'll try adding some chopped pecans or walnuts to the batter. Thanks for the recipe! -
They are good but very cake-like. I suggest reducing the baking powder to 1 tsp and halving the soda. The flour won't lift as much resulting in a more dense brownie-like bar. -
It was absolutely wonderful. The only objection I had was that there was not enough frosting. I made it again and increased the cream cheese to 6 oz., the butter to 6 Tbsp., the vanilla to 2 tsp. and the powdered sugar to 3 cups. I also added ginger and nutmeg to the cake. -
Wonderful. I ran into a bit of a snafu. I had everything measured out and went to get the pumpkin and there was none! I had to quickly substitute a can of mashed yams. The flavor was milder, but the spices were perfect and the bars perfectly moist. I baked it in a 13x9 pan for about 38 minutes. I used my own cream cheese frosting which is 8oz cream cheese and 1/2 c. butter with 3 cups of powdered sugar and the vanilla. This is a fantastic fall dessert and I cannot wait to actually try it with pumpkin!! -
I made these before I personally like to bake mine on a cookie sheet to make them thinner. I do not like pumpkin pie but I love pumpkin bars. Very popular in my family and at work lol
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