This is the perfect pumpkin bar.
The recipe is simple and the results are great every time. With all of the winter squash around here, we use homemade pumpkin puree – but of course you can use a 15-oz can of pumpkin puree instead.
Pumpkin Bars with Cream Cheese Frosting
These bars are very simple and simply delicious.
Ingredients
For the Bars
- 4 eggs
- 2 cups granulated sugar
- 1 cup oil (try coconut oil for a wonderful treat)
- 2 cups pumpkin puree ( or 1-15 ounce can of pumpkin puree)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon salt
For the Cream Cheese Frosting
- 2 8-ounce packages cream cheese softened
- 1/2 cup butter softened
- 1 teaspoon vanilla
- 2 cups confectioners' sugar
- pinch kosher salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Spray a large jelly roll pan with cooking spray.
- Combine the flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Stir to mix well. Set aside.
- In a large bowl, beat the eggs with an electric mixer until foamy.
- Add the granulated sugar, oil, and pumpkin, beating on medium speed until incorporated, about 2 minutes.
- Add the flour mixture to egg mixture , beating on low speed until just combined, - about 1 minute.
- Pour the batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes.
- Cool completely before frosting with cream cheese frosting.
For the Frosting
- Using an electric mixer, beat the cream cheese, butter, and vanilla together in a bowl until light and creamy.
- Gradually add the powdered sugar, beating until combineid and fluffy.
- Spread frosting evenly over the cooled pumpkin cake.
Notes
If not being eaten right away, these bars are best kept in the refrigerator.
Enjoy,
Kathy
