Frosted Pumpkin Spice Bars

"These are the tastiest pumpkin bars I have ever had. I make mine with the gingersnap crust and the whole family loves them, even the daughter that swears she doesn't like pumpkin. Yummy!"
 
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Ready In:
45mins
Ingredients:
13
Serves:
12
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ingredients

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directions

  • Preheat oven to 350°.
  • In a small bowl, mix crumbs, butter and 1/4 sugar until well combined.
  • Spread mixture into 15x11-inch pan.
  • Using a measuring cup with a flat bottom, smooth mixture to form and even crust.
  • Bake crust until fragrant, about 6 minutes, let cool completely.
  • In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt.
  • In a separate bowl, beat eggs, remaining sugar, pumpkin puree and oil; stir in flour mixture.
  • Using a rubber spatula, spread pumpkin mixture evenly over the cooled crust in pan.
  • Bake until filling pulls away from the pan, 25-30 min; let cool completely in pan.
  • Frost the top of the cooled bars with cream cheese frosting.
  • Cut into bars and serve.

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Reviews

  1. Well, put me in the same catagory as your daughter, because ... I "supposedly" don't like pumpkin either (I won't even LOOK at a pumpkin pie). But we had pumpkins left over from Halloween, so we cut them up, roasted them & made HOMEMADE pumpkin puree that I used in this recipe -- even after being frozen for a few months!) I didn't have any ginger snaps, so I used graham crakers. Plus, I forgot to let the crust cool before I put in the pumpkin batter & had to let it cook about 5 minutes longer than the directions (it looked WAY TOO "jiggly" for me, but I've never fixed a pumpkin pie ... maybe that's how it is SUPPOSED to look??)& just used a packaged vanilla Jiffy frosting to cover it. So, I did make a FEW changes ... but the RESULTS WERE AMAZING!!! I didn't even let it completely cool before I HAD to cut into it! I am using every bit of self-restraint that I have to keep from gobbling up the entire thing right now ... before my dd gets home from school & has a chance to tasted it!! LOL
     
  2. These pumpkin bars are AWESOME!!! So moist and quick and easy! I used gingersnaps which gave it a wonderful spicy bite to it. Definite keeper!! Thanks dayla ; )
     
  3. A little dissappointed in this recipe b/c I thought it would be "bars" rather than cake with a bottom crust. They were pretty good, but not exactly what I was after.
     
  4. I, too, am not what I'd call a pumpkin lover -- but these are great! My only 11x15 pan is a jellyroll pan with very short sides, I wasn't sure that would work so I used a 9x13 pan; making them a little taller than a "bar" but oh so yummy. One reason I picked this recipe is that I'd bought a box of gingersnaps that nobody was eating and they were just sitting around going stale, but I ground them up in the food processor and they worked great. Even my picky DD2 had to agree that these bars were good after I convinced her to try a bite. DH will love these. Thanks!!
     
  5. Help! I cannot keep eating these! They are a nibbler's delight! I made them the other night, and kept seeing everyone sneaking in and out of the kitchen as the bars continued to disappear. These are wonderful! Thank you for sharing.
     
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RECIPE SUBMITTED BY

I am a busy mom of three and have been married for 18 years. I work for a child development association. I enjoy crafting, cooking, baking, sewing and reading.
 
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