Frosted Pumpkin Spice Bars

READY IN: 45mins
Recipe by dayla

These are the tastiest pumpkin bars I have ever had. I make mine with the gingersnap crust and the whole family loves them, even the daughter that swears she doesn't like pumpkin. Yummy!

Top Review by Puffykins :)

Well, put me in the same catagory as your daughter, because ... I "supposedly" don't like pumpkin either (I won't even LOOK at a pumpkin pie). But we had pumpkins left over from Halloween, so we cut them up, roasted them & made HOMEMADE pumpkin puree that I used in this recipe -- even after being frozen for a few months!) I didn't have any ginger snaps, so I used graham crakers. Plus, I forgot to let the crust cool before I put in the pumpkin batter & had to let it cook about 5 minutes longer than the directions (it looked WAY TOO "jiggly" for me, but I've never fixed a pumpkin pie ... maybe that's how it is SUPPOSED to look??)& just used a packaged vanilla Jiffy frosting to cover it. So, I did make a FEW changes ... but the RESULTS WERE AMAZING!!! I didn't even let it completely cool before I HAD to cut into it! I am using every bit of self-restraint that I have to keep from gobbling up the entire thing right now ... before my dd gets home from school & has a chance to tasted it!! LOL

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. In a small bowl, mix crumbs, butter and 1/4 sugar until well combined.
  3. Spread mixture into 15x11-inch pan.
  4. Using a measuring cup with a flat bottom, smooth mixture to form and even crust.
  5. Bake crust until fragrant, about 6 minutes, let cool completely.
  6. In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt.
  7. In a separate bowl, beat eggs, remaining sugar, pumpkin puree and oil; stir in flour mixture.
  8. Using a rubber spatula, spread pumpkin mixture evenly over the cooled crust in pan.
  9. Bake until filling pulls away from the pan, 25-30 min; let cool completely in pan.
  10. Frost the top of the cooled bars with cream cheese frosting.
  11. Cut into bars and serve.

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