Pumpkin bars must be on your fall baking list! They are so moist and the cream cheese frosting is the perfect topper for these delicious bars! I bake mine in a 10×14 baker and it feeds a crowd for sure!
When my now son-in-law came to visit for Thanksgiving before he and my daughter married he tried these…and I am pretty sure he devoured 3/4 of that dish on his own! They are sweet but not overly sweet. Rich but not overly rich…they are perfection and you will love them!
I have been making it for SO SO Many years. However, I am pretty certain I got it from an episode of a Paula Deen cooking show….so it is tried and true.
[recipe title=”Pumpkin Bars” servings=”20 large bars or 28 small bars” preptime=”15 minutes” cooktime=”30-35 minutes” difficulty=”easy” rating=”” image=”https://learneditfrommymom.com/wp-content/uploads/2024/09/pumpkin-bars-2web.jpg”]
[recipe-notes]
store in fridge for 3-5 days if they last that long!
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[recipe-ingredients]
Pumpkin Bars
– 4 eggs
– 1 2/3 cups granulated sugar
– 1 cup vegetable oil
– 15-ounce can pumpkin
– 2 cups sifted all-purpose flour
– 2 teaspoons baking powder
– 2 teaspoons ground cinnamon
– 1 teaspoon salt
– 1 teaspoon baking soda
Icing:
– 8 oz pkg cream cheese, softened
– 1/2 cup butter, softened
– 2 cups sifted powder sugar
– 1 teaspoon vanilla extract
[/recipe-ingredients]
[recipe-directions]
Preheat oven to 350. On medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir 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 a greased 15 by 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting. To make the icing: 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. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
[/recipe-directions]
[/recipe]
