Pumpkin Bars
Delicious pumpkin bars topped with cream cheese frosting, perfect for autumn gatherings!
Equipment
- 15x10 inch jelly roll pan
- Mixing Bowls:
- Stand Mixer
Ingredients
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 15-ounce can pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 6 ounces cream cheese softened
- 1/2 cup salted butter softened
- 2 cups powdered sugar
- Optional toppings cinnamon, pumpkin pie spice, candy pumpkins
Instructions
- Preheat the oven to 350°F (175°C) and grease a 15x10 inch jelly roll pan.
- In a large mixing bowl, combine eggs, sugar, vegetable oil, pumpkin puree, and vanilla extract. Mix until smooth.
- In another bowl, sift together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Gently mix the dry ingredients into the pumpkin mixture until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for about 25 minutes, or until a toothpick comes out clean.
- Allow to cool completely in the pan before frosting.
- In a mixing bowl, beat together cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar and mix until creamy.
- Spread the cream cheese frosting over the cooled pumpkin bars.
- Optionally, sprinkle with cinnamon or pumpkin pie spice and add candy pumpkins as decoration before serving.
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Notes
Store in an airtight container in the refrigerator for up to one week.