Pumpkin Bars

Did I mention that I love pumpkin? I mean, really love it. And anything with cream cheese frosting. A few days ago, I posted my favorite pumpkin cake recipe. This recipe for pumpkin bars is similar, but more dense and since it’s made in a cookie sheet-sized pan, thinner and makes significantly more servings. But same moist, pumpkin flavor- the perfect fall treat for a crowd (or, a week-long treat for a family of 5! 🙂 )!

Pumpkin Bars
adapted from BHG

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
1 15-ounce can pumpkin
1 1/2 cups sugar
cup cooking oil
Cream Cheese Frosting

In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil. Add the flour mixture; beat until well combined. Stir in chopped pecans, if desired.

Spread batter in an ungreased 15x10x1-inch baking pan. Bake in a 350 degree F oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with Cream Cheese Frosting. Cut into squares. Store in refrigerator. Makes 24 bars.

Cream Cheese Frosting: 
one 3-ounce package cream cheese, softened
1/4 cup butter or margarine, softened
1 1/2 teaspoon vanilla until fluffy.
2 cups sifted powdered sugar
Beat together all ingredients except sugar until smooth. Gradually add powdered sugar and beat until fluffy.


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