Easy Pumpkin Bars With Cream Cheese Frosting
User Reviews
5
Easy Pumpkin Bars With Cream Cheese Frosting
Description
Easy Pumpkin Bars With Cream Cheese Frosting combine canned pumpkin puree with sugars, eggs, oil, and warm spices including pumpkin pie spice and cinnamon. Baking in a 9x13 inch pan produces dense, moist bars that remain slightly undercooked in the center for a fudge-like texture. The bars' rich pumpkin flavor is complemented by the spice blend and gentle salt.
The cream cheese frosting adds a soft, velvety topping made from brick cream cheese, butter, powdered sugar, vanilla, salt, and cream or milk to adjust consistency. The frosting is spread over completely cooled bars to create a balance between moist cake and tangy sweetness.
These bars are best stored in the refrigerator to maintain freshness and frosting texture. Though sometimes baked in jelly roll pans, this recipe's batter suits a standard 9x13 pan common in many kitchens, ensuring even baking and proper texture.
Ingredients
- 29 oz pumpkin canned pumpkin, puree
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 3 egg
- 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 brick, not tub style cream cheese, softened
- 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
- Refrigerate bars after frosting to keep them fresh and maintain frosting texture.
- This recipe is designed for a 9x13 inch pan; using a jelly roll pan may alter baking results due to different dimensions.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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