Easy Pumpkin Bars With Cream Cheese Frosting
User Reviews
5.0
174 reviews
Excellent
Easy Pumpkin Bars With Cream Cheese Frosting
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Delicious and easy Pumpkin Bars With Cream Cheese Frosting are a fantastic fall dessert! The perfect cross between a pumpkin cake, pumpkin pie and pumpkin brownies!
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Ingredients
- 29 oz pumpkin puree (canned pumpkin)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 eggs
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 2 tsp ground cinnamon
- 1-2 tsp salt if a hint of saltiness is a good thing to you, definitely add 2 tsp
Frosting
- 4 oz cream cheese, softened brick, not tub style cream cheese
- 1/2 cup butter, softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1-2 tbsp heavy cream milk or half and half can be used
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine pumpkin, sugar, eggs and oil with an electric mixer until well combined.
- Add flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt to the wet ingredients and mix by hand until just combined.
- Pour batter into a 9x13" baking pan that has been sprayed with non-stick cooking spray.
- Bake for approximately 30-40 minutes. Bars should be starting to set up, but remember this is more like a brownie than a cake, it should seem a bit undercooked in the center, but not still be wet.
- Remove from oven and allow to cool completely on a wire cooling rack.
Frosting
- Cream together cream cheese and butter until light and fluffy. Add in vanilla and mix until combined.
- Add one cup of powdered sugar, and salt, and mix until well combined. Then add remaining powdered sugar and mix until well combined.
- Add in one tablespoon of cream and mix until well combined. If a slightly thinner texture is desired, add in additional tablespoon of cream and mix until combined.
- Spread frosting over bars. Slice and serve.
Notes
- When topped with cream cheese frosting, these pumpkin bars should be stored in a refrigerator.
- While pumpkin bars are sometimes baked in jelly roll pans, this recipe was developed to use a 9x13 inch pan, since those are commonly found in most US kitchens. The amount of batter would be a bit too much for a jelly roll pan.
Nutrition Information
Show Details
Calories
261kcal
(13%)
Carbohydrates
44g
(15%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
44mg
(15%)
Sodium
279mg
(12%)
Potassium
148mg
(4%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Vitamin A
6662IU
(133%)
Vitamin C
2mg
(2%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 44mg | 15% |
| Sodium | 279mg | 12% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 6662IU | 133% |
| Vitamin C | 2mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
174 reviews
Excellent
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