Pumpkin Bars with cream cheese frosting.
An easy and delicious pumpkin bar recipe. This is a homemade scratch recipe. The cream cheese frosting is amazing!
Servings: 30
Calories: 295Kcal
Ingredients
Bar Ingredients
- 4 Eggs
- 15 oz Pumpkin canned pure pumpkin not pie filling
- 1 ⅔ cup Sugar
- 1 cup Vegetable oil
- 2 cups Flour
- 2 teaspoon Cinnamon
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- ½ teaspoon salt
Cream Cheese Frosting 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 cream cheese icing ingredients into a bowl.
- Beat until mixture is smooth.
- Wait for baked pumpkin bars to cool prior to adding frosting.
Notes
Bars can be refrigerated up to 5 days.
Freeze well when well wrapped with plastic wrap.
Nutrition (I am not a nutritionist. These are estimates only)
Serving: 1g | Calories: 295Kcal | Carbohydrates: 35g | Protein: 2g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 186mg | Potassium: 60mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2529IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg