Oh my gosh, these are good! Dangerously good. I’m not a big icing person but this icing is amazing. Words can’t describe. And the pumpkin bars are so moist!
To make these, everything was in my fridge and pantry except an 8 oz bar of cream cheese. I LOVE recipes that are simple and don’t have complicated ingredients. {Sigh….These are sooooooo good! Have I told you that yet?}
But geez, they can be dangerous. My friend Lisa came over to share her recipe with me and we were reminiscing how we almost got injured discussing Paul’s Pumpkin Bars. Let me tell you, it’s not a good idea to be totally involved in a discussion, and be oblivious to your surroundings, when the army recruiting guy is throwing balled up t-shirts into the stands at the local high school football game. His aim with the t-shirt firing contraption was good! The t-shirt grazed my hand, my cell phone went flying and thankfully Lisa caught the t-shirt before it hit her. Lesson learned. If you are not paying attention in the football stands, you are a target. So, if you really want what they are throwing into the stands, intently discuss a recipe!
A moist, delicious, so ‘pumpkiny’ flavored recipe. With cream cheese icing…..
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PinIngredients
Bar Ingredients
- 4 Eggs
- 15 oz can of Pumpkin (not pumpkin pie filling)
- 1 2/3 cup Sugar
- 1 cup Vegetable oil
- 2 cups Flour
- 2 tsp Cinnamon
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Vanilla
- 1/2 tsp salt
Cream Cheese Icing Ingredients
- 8 oz cream cheese
- 1 cup butter
- 4 cups Powdered Sugar (Icing Sugar for my Canadian friends)
- 1 tsp. Vanilla
Instructions
- Preheat over to 350 Fahrenheit
- Let butter and cream cheese sit out to warm to room temperature (cut into small pieces and it will warm up faster) You want to do this so that it mixes better and you don’t have butter or cream cheese lumps.
- Combine all Pumpkin Bar ingredients in one bowl. I recommend using a mixer. It’s easy to do with your stand mixer but I’ve done this easily with my hand mixer. Mix until well combined.
- Spread batter on a greased 17 x 11 inch(ish) cake roll pan.
- Bake at 350 for approx. 25 minutes. Check with a toothpick to test if done.
- Set aside and let the bar base cool.
To make Cream Cheese Icing
- Add all ingredients into a bowl.
- Beat until mixture is smooth.
- Hint – if you beat the icing sugar on high for a minute or so at the end, your icing gets nice and fluffy.
This is the prefect pumpkin recipe! Now, if only we could figure out who Paul is!
The recipe card has been updated to clearly show how the ingredients are used. It should be easier to follow now!
I’ve switched to a different recipe card so the directions will be clearer. The butter and the cream cheese do go together for the icing. Thanks for letting me know it looked confusing!
I think the butter and cream cheese are in the wrong order, The butter should be with the cake mix and the cream cheese should be in the icing.
Do you use the cream cheese In the cake mix or icing … it’s in the group for the cake mix?
Thanks for linking to The Tips & Trick Linky Party this week. Your recipe sounds heavenly. I mean, who doesn’t like a moist cake with icing. Yum. This is a great time of year for pumpkin and I’m sure many will be glad you shared this one with the group.
Yum! I’m pinning these!
These look delicious. My husband is a big pumpkin fan and will love these. Thanks.
It was late, I should have been asleep….I forgot to write down the pumpkin. Thanks you! Recipe has been corrected.
It’s early, so maybe I’m still asleep…..BUT, where is the pumpkin in these bars?