Description
Indulge in the deliciousness of homemade pumpkin bars with this easy recipe. Learn how to make these moist and flavorful treats for a perfect fall dessert.
Ingredients
- 4 large eggs (4)
- 1 1/3 cups (340 g) granulated sugar
- 1 cup (240 ml) vegetable oil
- 1 (425 g) can pumpkin puree, I prefer Libby’s
- 1 1/2 teaspoons (8 ml) vanilla extract
- 2 cups (275 g) all-purpose flour
- 2 teaspoons (10 ml) baking powder
- 1 teaspoon (5 ml) baking soda
- 2 teaspoons (10 ml) ground cinnamon
- 1 teaspoon (5 ml) cinnamon
- 1 teaspoon (5 ml) salt
- 6 ounces (170 g) cream cheese, softened
- 1/2 cup (120 ml) unsalted butter, softened
- 1 1/2 teaspoons (8 ml) vanilla extract
- 2 cups (480 ml) powdered sugar
Instructions
- Warm the oven to 350°F. Grease a 15×10″ jelly roll pan and place it aside.
- In a stand mixer with a paddle attachment, blend the eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla extract until just mixed.
- In another bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
- Combine the dry ingredients with the pumpkin mixture, stirring until just incorporated. Pour the batter evenly into the prepared pan.
- Bake for 25 minutes, or until the edges are lightly golden and a toothpick inserted in the middle comes out clean. Allow to cool fully.
- In a large bowl, use an electric mixer to whip together the softened cream cheese, unsalted butter, and vanilla extract. Slowly mix in the powdered sugar, beating until the mixture is smooth and creamy. Add a touch of salt and cinnamon, if you prefer.
- Evenly spread the frosting over the cooled pumpkin bars using a spatula. Add a sprinkle of cinnamon on top, if you like.
- Cut the bars into squares. Optionally, place a candy pumpkin on each piece.
Notes
- Consider using a high-quality pumpkin puree for a richer flavor.
- Ensure the cream cheese and butter are at room temperature for a smooth frosting.
- Sprinkle cinnamon on top of the frosting for an extra flavor boost.
