Easy to make and quick to disappear, these Pumpkin bars are a great way to start the fall season. These delicious bars are spicybut not too much so, unbelievably moist and covered with a rich and creamy frosting. Actually, they're a bit more like cake than a traditional bar cookie...but very good nonetheless.
Adjust oven rack to middle position and heat oven to 350 degrees F. Butter or grease a 10- by 15- by 1-inch jelly roll pan; dust pan with flour, knocking out excess. If using, spread nuts on rimmed baking sheet and bake until fragrant and deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.
In a medium bowl, sift together the flour, baking soda, baking powder, spices and salt; set aside.
In a stand mixer fitted with paddle attachment, or with a hand-held electric mixer in a large bowl, beat eggs and sugar togrther at medium speed, until mixture is smooth and pale yellow. While beating, slowly pour in oil, then add pumpking and beat until light and fluffy. Carefully add the dry ingredients to the pumpkin mixture, mix at low speed until thoroughly combined and batter is smooth, scraping bowl as necessary. Spread batter in prepared jelly roll pan. Bake for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely and frost with the cream cheese frosting, to taste. Sprinkle with chopped toasted nuts, if desired. Cut into bars.
To make Cream Cheese Frosting: In a stand mixer fitted with paddle attachment, or with a hand-held electric mixer in a large bowl, beat butter, salt and confectioners' sugar low speed until incorporated. Increase speed to medium-high, beat until light and fluffy, about 2 to 3 minutes, scraping bowl as necessary. Add cream cheese one piece at a time, beating thoroughly after each addition. Add vanilla and mix until fluffy and no lumps remain, scraping down bowl as necessary. If needed, add cream or half-and-half, one teaspoon at a time, to reach desired consistency. If using, fold in toasted nuts, or reserve to sprinkle over frosted bars. Spread on cooled pumpkin bars, reserving any excess. (Use immediately, or cover and refrigerate for up to 3 days; return to room temperature and rebeat if necessary to achieve spreading consistency before using.)
PSYChef 9m ago
ShoobyDoo 2y agoMoist, delicious. The frosting was good, too.
Ange325 2y agoSo yummy!!! I used a glass pan and had to cook longer about 10-15 mins. I think I'll add an extra cup of powdered sugar to the frosting next time, it's a little too cream cheesy for me. My husband and I had two squares they were so good.
photowife 2y agoEasy to make, great taste. Recipe to wordy for those who bake, but for those who need the extra instructions, it's well written. Family loved them.
daone379 3y ago
ArabellasMommy 3y ago
Britanytapani 3y agoHave made this in a loaf and in a jellyroll pan turns out perfect every time! Way to detailed recipe tho! Wish it was written more simple... It's actually really easy but looks complicated. Lots of unnecessary instructions!
phoebekhan 3y agoMy goodness. These taste like heaven. Definitely going to my favorites. (I didn't include the frosting).
mixmastertee 3y ago
MrsSidandi 4y agoAmazingly delicious! My daughter and I like pumpkin but my son and husband don't. Even my husband loved these! I made everyone taste some at the holidays and even the ones who said "I don't like pumpkin." liked it. Very moist, not overly pumpkiny or overly spicy, all the flavors balanced, and the icing is the best!