The classic pumpkin bars with a cream cheese frosting. These are a crowd pleaser!
My nephew got baptized in our church last weekend and I brought these pumpkin bars to the dinner party afterwards. My brother and his wife are awesome cooks and had a delicious spread for everyone to enjoy. They have an amazing garden and my brother is always coming up with the best recipes. We just need him to write them all down so I can share some with you! He makes a mean salsa with fresh, homegrown ingredients. And we love it when he shares with us. Speaking of gardens, I reeeeeaaaallllyyyy want to get one planted. I recently got a few herbs and planted them in a pot and they are on my back porch but I want a garden like, so bad. Time to get serious and just do it already!
So anyways, about these good ‘ol pumpkin bars. They are super moist and have a great pumpkin spice flavor. I added in more spices than just the suggested cinnamon (I love me some spice) But feel free to add what you like. Do you prefer just cinnamon with your pumpkin? Or are you a give me all the spices kinda person? haha. The bars are topped with a creamy, cream cheese frosting, mmmm. These are a pumpkin lovers dream and super easy. They are great for feeding a large group, made in a sheet cake pan or half sheet is what it’s officially called I think. This is a recipe that has been around for a long time, an oldie but a goodie, enjoy!
- 4 eggs
- 1⅔ cups sugar
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin puree'
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon all spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- FOR THE FROSTING:
- 1 (8 ounce) package cream cheese, softened
- ½ cup butter (1 stick)
- 2 cups powdered sugar
- 1 teaspoon vanilla
- ¼ cup whipping cream (optional)
- Preheat the oven to 350 degrees. Spray your half sheet (13x18") pan with cooking spray.
- Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
- In a separate bowl sift together the flour, baking powder, cinnamon, salt and baking soda.
- Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
- Spread the batter into your prepared pan.
- Bake for 30 minutes. Let cool completely before frosting then cut into bars.
- FOR THE FROSTING:
- Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
- Add the sugar and mix at low speed until combined. Add in the vanilla and cream & mix till light and fluffy.
- The cream is optional but I liked the fluffiness it added to the frosting. Spread on cooled pumpkin bars.
Recipe Source: adapted from Paula Deen
Would this frosting work on a three layer cake or would it fall off? Do you know how to thicken it if so?
To make it thicker, you can leave out the whipping cream and add a couple more cups of powdered sugar. Let me know if that works for you!