Pumpkin Bars with Cream Cheese Frosting

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Gimme some Oven

Total Time

45 minutes

Prep Time

15 minutes

Cook Time

30 minutes

Rating

(26)

Ingredients

12 servings

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil (or avocado oil, or any mild-flavored oil)
1 (15-ounce) can pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon fine sea salt
1 teaspoon baking soda
1 (8-ounce) package low-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 to 3 cups sifted powdered sugar

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Preparation

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Step 1

Heat oven to 350°F. Mist a 9 x 13-inch baking dish with cooking spray.

Step 2

In a large mixing bowl, whisk together the eggs, sugar, oil, pumpkin puree and vanilla extract until combined.

Step 3

In a separate medium bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, salt and baking soda until combined.

Step 4

Add the dry mixture into the wet pumpkin mixture and stir until completely combined. (Try to avoid over-mixing.)

Step 5

Pour the batter into the prepared baking dish, and spread it out in an even layer. Bake for 30-35 minutes, or until a toothpick inserted into the middle of the bars comes out clean. Transfer the baking dish to a wire rack and cool to room temperature.

Step 6

Spread the cream cheese frosting evenly on top of the bars. Then slice, serve and enjoy!

Step 7

To make cream cheese frosting: In a large mixing bowl, stir together the cream cheese, butter and vanilla until combined. Stir in the powdered sugar, add more until the frosting reaches your desired consistency.

Chef’s notes

*Powdered Sugar:

If you would like a super-smooth frosting, I recommend sifting the powdered sugar before adding it to the frosting.

Storage Instructions:

Leftover bars can be stored in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 3 months. (Feel free to just cover the baking dish tightly with foil when refrigerating the bars, if you don’t want to transfer them to a separate container.)

Adapted from Sweet Pea’s Kitchen, originally from Paula Dean.

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Pumpkin Bars with Cream Cheese Frosting

Ingredients

Preparation

Step 1

Step 2

Step 3

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Chef’s notes

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