I recently spent some time visiting a friend out of town and she made these delicious pumpkin bars. I didn’t have my good camera with me, but I snapped a quick picture with my iPad and asked for the recipe so I could share it with you. Enjoy!
Pumpkin Bars with Cream Cheese Frosting
makes 24 servings
4 large eggs, room temperature
1 2/3 cup sugar
1 cup vegetable oil
15 ounce can 100% pure pumpkin puree
2 cups all purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine salt
2 cups confectioners sugar, sifted
8 ounces cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
2 teaspoons pure vanilla extract
1/8 teaspoon fine salt
To make the bars:
Preheat oven to 350F, place rack in center position, and have an ungreased 10x15-inch jelly roll pan ready to go.
In a large mixing bowl, combine the eggs, sugar, oil, and pumpkin puree; set aside
In a medium mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt; stir flour mixture into pumpkin mixture until no traces of dry flour remain.
Pour batter into pan and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove from oven and allow to cool completely before frosting.
To make the frosting:
In a medium mixing bowl, use a hand mixer to combine the frosting ingredients until light and fluffy (you can add a splash of milk if needed).
Spread frosting evenly over cooled pumpkin bars.
adapted from Taste of Home