Pumpkin Bars are a fall staple in our house! They are our youngest daughters favorite fall treat and very similar to our Pumpkin Roll Recipe, only easier to make! The cream cheese icing is the best part, in my opinion!
Here are a couple of helpful tips that I use that make these bars AMAZING!
- I like to use applesauce in place of oil in this recipe and it makes an incredible moist cake!
- I also love Pampered Chef “Cinnamon Plus” spice. If you can find someone to order from, you should definetly grab a jar! It is perfect for fall recipes. It is a great substitute for all spice, ginger, pumpkin pie spice, etc!
- I like to use a 11×16 jelly roll pan to make the bars as well. When i use a jelly roll pan, I will usually double the icing recipe! This will feed a lot of people!
I hope you will give these a try this fall! I’m sure you’re family will love them as much as ours!
Pumpkin Bars with Cream Cheese Icing
Ingredients
- 2 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- Dash of all spice or my favorite Pampered chef cinnamon plus
- 1 2/3 cups sugar
- 1 15oz can pumpkin purée
- 4 eggs
- 1 cup vegetable oil or applesauce (I prefer applesauce)
- 1 tsp vanilla
- Cream cheese frosting:
- (I double frosting recipe for mine)
- 1 pkg cream cheese (softened)
- 2 tablespoons butter (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla
Instructions
1) Preheat oven to 350 and grease/flour a jelly roll pan (or for thicker bars, you can use a 9x13 too).
2) In a mixing bowl mix together all dry ingredients and sit aside.
3) Beat together pumpkin, sugar, eggs oil and vanilla in a large mixing bowl.
4) Slowly add dry ingredients and mix well.
5) Pour into prepared pan and bake for 30-35 min or until toothpick comes out clean from center. Let bars cool completely before icing. *NOTE-I double the frosting recipe for a jelly roll pan.
6) To make the cream cheese frosting, beat together cream cheese and butter.
7) Slowly add powdered sugar and beat until smooth. Add vanilla and beat again until mixed well.
8) Frost top of bars once they are cooled and refrigerate until ready to serve!
Notes
NOTE: I double the frosting recipe for a jelly roll pan.
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