The smell and sight of pumpkin surrounds us as fall sets in, from all of your favorite stores to now right inside your kitchen, with this recipe you’ll be baking your own delicious pumpkin bars. I’ve never made a pumpkin pie but after baking these pumpkin bars I’m convinced to whip these up this Thanksgiving.
To begin you will need to prep your ingredients, mixer, bowls and measuring tools. Preheat your oven to 350 degrees F (175 degrees C). I like to keep things organized so everything is easy to find. In one mixing bowl you will beat together the eggs, sugar, oil, and pumpkin puree with an electric mixer until light and fluffy.
In a separate bowl you will stir together the flour, baking powder, baking soda, cinnamon and salt.
Then you will add the dry mix into the wet mix until thoroughly combined. The consistency should look like the image below.
Spread the batter evenly into a greased 10×15 inch pan. Bake for 25 to 30 minutes in your preheated oven.
To make the icing, first you will need to sift the confectioners’ sugar through a sieve.
Now you can cream together the cream cheese and butter in a bowl. Stir in the vanilla. Lastly add your sifted confectioner’s sugar a little at a time. Mix together until smoothly combined.
Now the best part, go ahead and top off the bars with icing. Then you may slice and serve. Personally I let my iced pumpkin bars cool in the fridge one last time before serving. So delicious! Just in time for fall.
Pumpkin puree is so much more easier to use than gutting a pumpkin, no mess no fuss. The creamy consistency of the puree is so good that it makes the bars that much more delicious. Happy Fall!
- electric mixer
- mixing bowls
- measuring cups
- measuring spoons
- 10×15 inch baking pan
- 2 large eggs
- 1 cup white sugar use slightly less than one full cup
- 1/2 cup vegetable oil
- 1 can pumpkin puree 15 oz
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 ounce cream cheese room temperature
- 1/4 cup butter softened at room temperature
- 1/2 teaspoon vanilla extract
- 1 cup confectioner's sugar sifted through sieve
- Step one. Preheat your oven to 350 degrees F
- Step two. In a medium bowl mix eggs, sugar, oil and the pumpkin puree with an electric mixer until combined.
- Step three. In a separate bowl sift together the flour, baking powder, baking soda, cinnamon and salt. Then stir dry mix into the wet pumpkin mixt until thoroughly combined.
- Step four. Spread the batter evenly into greased 10×15inch pan. Bake for 25 to 30 mins. Cool for at least half hour before frosting.
- Step five. To make the frosting mix together the cream cheese and butter. Add vanilla. Add confectioners' sugar a slowly a little at a time, beating until smooth. Spread evenly on top. Cool once more in the fridge for 15 minutes and then cut evenly into squares.