Pumpkin Bars
User Reviews
5
Pumpkin Bars
Description
This recipe creates moist Pumpkin Bars by mixing sugar, vegetable oil, eggs, and canned pumpkin puree before adding a spiced flour mixture featuring baking powder, baking soda, cinnamon, nutmeg, and salt. The batter is baked in a 9x13-inch pan until a toothpick comes out clean, resulting in a golden, risen bar with a tender crumb.
The cream cheese frosting is made by beating softened butter and cream cheese until smooth, then blending in powdered sugar and vanilla extract. When spread over completely cooled bars, it adds a creamy, tangy contrast to the spiced pumpkin cake.
These bars are best cooled to room temperature before frosting for clean slicing. They serve as a seasonal dessert or snack with rich pumpkin flavor and familiar autumn spices.
Ingredients
- 1 ½ cups sugar 300g, granulated white
- 1 cup vegetable oil 250ml
- 4 egg
- 15 oz pumpkin puree 400g, canned
- 2 cups all-purpose flour 250g plain flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
For the cream cheese frosting:
- ½ cup butter softened (115g)
- 8 oz cream cheese softened (225g)
- 2 cups powdered sugar 250g
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F/180°C. Lightly grease a 9x13-inch baking pan with butter or non-stick cooking spray or line with parchment paper. Set aside.
- Add the sugar, oil, eggs, and pumpkin puree to a large mixing bowl and beat with an electric mixer for 3 minutes, stopping to scrape down the sides when necessary.
- Sift the flour, baking powder, cinnamon, baking soda, nutmeg, and salt into the mixing bowl. Mix gently on low speed or by hand with a wooden spoon until combined.
- Pour the mixture into the prepared baking pan and spread evenly to the edges. Bake for 25-30 minutes or until golden, risen and an inserted toothpick comes out clean. Allow to cool in the pan on a wire rack.
For the cream cheese frosting:
- Mix the cream and butter: Add the butter to a mixing bowl and beat with an electric mixer until soft. Add the cream cheese and beat again for a few minutes until soft and smooth.
- Spread the cream cheese frosting onto the completely cooled pumpkin cake and cut them into bars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Calories | 435kcal | 22% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 249mg | 10% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 4564IU | 91% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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