Perfect Pumpkin Bars
User Reviews
5
Perfect Pumpkin Bars
Description
These pumpkin bars blend pumpkin puree with eggs, vegetable oil, both brown and white sugar, sour cream, and pumpkin pie spices to create a tender batter. The dry ingredients include flour, cornstarch, baking soda, nutmeg, and salt, gently folded into the wet mixture to maintain a soft texture. Baked thin in a half-sheet pan, the bars bake quickly, and a toothpick inserted near center should come out clean when done.
Once cooled, the bars are topped with a rich cream cheese frosting made from butter, cream cheese, powdered sugar, and vanilla. The frosting's smooth texture contrasts with the moist pumpkin base and adds a sweet, tangy finish. The bars hold together well and are easy to cut and serve.
Olive oil can be used as a substitute for vegetable oil to vary the flavor profile. Proper oven temperature is important to avoid overbaking, given the thin batter.
Ingredients
wet ingredients
- 2 large egg
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup brown sugar packed
- 1 cup pumpkin puree I like Libby's, canned, not pie filling
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp nutmeg freshly grated
- 1/2 tsp salt
dry ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking soda
cream cheese frosting
- ½ cup butter salted, room temperature, 1 stick
- 8 ounces cream cheese brick style
- 3 cups powdered sugar
- 2 tsp vanilla
Instructions
- Preheat oven to 350F. Spray and flour your half sheet pan.
- In a large bowl whisk together the wet ingredients. Make sure to work out any large lumps of brown sugar.
- Whisk together the dry ingredients in a medium bowl. Fold the dry into the wet, mixing just until there is no dry flour left. Don't overbeat your batter.
- Turn the batter into your prepared pan, spreading out evenly from corner to corner.
- Bake for about 20 minutes, just until done through and a toothpick inserted in the center comes out without wet batter on it. Note: this is a very thin cake so it will bake quickly. Being confident of your oven's temperature is important. I recommend using an oven thermometor to be sure.
- Let the cake cool in the pan on a rack. You'll want it to be pretty much completely cooled before you frost it.
- To make the frosting you can use electric beaters or a stand mixer, but I prefer to use my food processor! I load everything into the bowl and process until silky smooth. This method is great because you can use cold cream cheese. If you use another method you'll want to soften your cream cheese at room temperature first.
- Frost the bars and enjoy! Store leftovers in the refrigerator (because of the cream cheese in the frosting.) The bars will stay delicious for several days.
Notes
- Olive oil can replace vegetable oil for a different flavor—try it to see which you prefer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 125mg | 5% |
| Potassium | 56mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 26g | 52% |
| Vitamin A | 1509IU | 30% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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