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Pumpkin Bars

Updated: Dec 7, 2020


Taraleigh, Ax is growing up so much. The museum was fun. I think there is more open in Texas than in California. Although, there is not a lot to do in this town.


Some of my favorite Fall treats are these pumpkin bars, peanut butter bars, caramel apples, pumpkin pie, and homemade root-beer. These pumpkin bars are so moist, and the cream cheese frosting is thick and so fabulous. I have been making these bars for years. I only have five people in my family, so it takes us a few days to eat all of these. When we have these in our house, the kids remind me every day that they haven't had their pumpkin bar for the day.


When I frost these, I put the frosting in the middle of the bars and use a rubber spatula to spread the frosting to the edge of the pan. These bars are very moist; try not to lift the spatula until you get to the edge of the pan. If you lift the spatula up, the cake will come with it, and it can easily become a mess. 

Pumpkin Bars








Ingredients

2 cups canned pumpkin

1 cup oil

4 eggs

1 2/3 cup sugar

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons cinnamon

2 cups flour

1/2 cup (one stick) butter, softened

8 oz cream cheese, softened

7 cups powdered sugar

2 1/2 teaspoons vanilla

Directions

Preheat oven to 350 degrees. In a mixing bowl, combine pumpkin, oil, and eggs. Slowly add the sugar, baking powder and soda, salt, and cinnamon. Once well combined, add the flour. Pour into a greased jelly roll pan (large cookie sheet). Bake for 25-30 minutes or until a toothpick, inserted into the center, comes out clean. Let bars cool completely and then frost. 

Beat cream cheese with an electric mixer until smooth. Add butter and vanilla. Then slowly add powdered sugar; frosting will be thick. Don't make it too thick, or it's hard to spread. Use a flat rubber spatula to frost; the frosting sticks less to this than most other kitchen tools. 

Recipe slightly adapted from: grandmas desserts

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