Pumpkin Bars With Cream Cheese Frosting Recipe!
Every fall we make these delicious fall pumpkin bars. It’s a simple dessert that fits the season, and tastes great. I have brought these to our common meal after church several times and we normally don’t have any left to bring home. 🙂
Pumpkin Bars Recipe
2 Cups flour (you can use all white, or a blend of pastry and white)
1 ½ cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cloves (optional, I normally leave it out)
4 beaten eggs
1 16 ounce can pumpkin (Aldi has the best price on canned pumpkin!)
1 cup oil
In a large mixing bowl stir together all the dry ingredients (flour, baking powder, soda, spices and salt). Add in the pumpkin and other wet ingredients. I just keep things simple and dump it all in together and mix it up. 🙂
Bake in a preheated 350 degree oven for 25-30 minutes, until a toothpick comes out clean in the middle. Let it cool for 2 hours and then ice with cream cheese frosting. Depending on how you cut, they can make up to 48 bars.
Cream Cheese Frosting Recipe
6 ounces softened cream cheese
½ cup butter
2 teaspoons vanilla
4 – 4 3/4 cups powdered sugar
Mix the cream cheese and butter together, add the vanilla and mix. Add 2 cups of the powdered sugar (I just dump some in!) and mix together, Add the extra 2 cups or more as needed.
I hope your family enjoys them!
These look so yummy! I’m a fan of anything pumpkin and the frosting is the perfect extra touch 🙂
I love pumpkin cake especially with the cream cheese icing. When we have lots of pumpkins in the garden, my husband & I spend a day making and freezing pumpkin puree. He cuts them raw pumpkins in half, removes the seeds and “innards” and bakes them on a baking sheet. He usually helps with scooping the cooked pumpkin out of the shells too. I process it in a blender, using a bit of water if necessary, and pour into zip-type freezer bags. The process is a bit messy, but the supply of pumpkin in the freezer makes it easy to make mid-winter pumpkin cake and pies.
Yum! They look delicious!
What size pan do you use? I apologize if I missed it in your recipe.
I’m so sorry, I forgot to include that! I just use a cookie sheet size, mine have sides on them.
There is an awards banquet next week for homeschool sports and we all need to bring a dessert or snack. I was going to bring a pumpkin roll but I think I will try this instead! Much quicker and easier and all the same great tastes, just in a different form! Thanks for sharing it!
Thank you for this recipe! I am going to make it for our church’s common meal as well in a week or two. It looks just lovely!
Diana
Hi, Caroline! I wanted to stop back by to say that we use this recipe for our daughter’s birthday cake, and it was fabulous. Thanks again!
I’m so glad you liked it!
I made this for my father, my husband and our four kids today. Thank you so much!
I made this (along with some simple sherbert party punch) for our poetry teatime this week for our homeschool and my four children loved it! I baked mine in a 9×13 glass baking dish and I only used about 2cups of powdered sugar for the frosting. My eldest daughter said it was her favorite cake she’s ever had (and I bake a lot). Thank you so much! A new staple in our home. Thank you for helping us make wonderful memories together that will last.