Pumpkin Bars W/Cream Cheese Frosting

Submitted by J C9648

"If you like pumpkin pie this is the best! great for the holidays"

 

• Ready In: 50mins
• Ingredients: 14
• Yields: 48 bars
• Serves: 48

ingredients

• Pumpkin Bars

• 2 cups all-purpose flour
• 1 1⁄2 cups sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground cloves
• 4 beaten eggs
• 1 (16 ounce) can pumpkin (I can only find 15oz cans and that seems to work just fine)
• 1 cup cooking oil

• Cream Cheese Frosting

• 1 (3 ounce) package cream cheese, softened
• 1⁄4 cup butter or 1/4 cup margarine, softened
• 1 teaspoon vanilla
• 2 1⁄4 cups sifted powdered sugar

directions

1. PUMPKIN BARS: In a large mixing bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves.
2. Stir in the eggs, pumpkin, and oil till combined.
3. Spread batter in an ungreased 15x10x1-inch baking pan.
4. Bake in a 350-degree oven 25 to 30 minutes or till a wooden toothpick inserted near the center comes out clean.
5. Cool for 2 hours on a wire rack.
6. MUST COOL BEFORE SPREADING ON FROSTING.
7. FROSTING: Beat together soft cream cheese; soft butter/margarine; and vanilla till light and fluffy.
8. Gradually add powdered sugar, beating well to reach spreading consistency.
9. Spread ontop of bars.
10. BEST WHEN SERVED REALLY CHILLED!

Reviews

[Alexi's Mom]

These are awesome! My sister in law made them first and they were so good I had to make some for myself. Nest time I think I'll try adding some chopped pecans or walnuts to the batter. Thanks for the recipe!

 

[Rugger]

They are good but very cake-like. I suggest reducing the baking powder to 1 tsp and halving the soda. The flour won't lift as much resulting in a more dense brownie-like bar.

 

[Joanie 478331]

It was absolutely wonderful. The only objection I had was that there was not enough frosting. I made it again and increased the cream cheese to 6 oz., the butter to 6 Tbsp., the vanilla to 2 tsp. and the powdered sugar to 3 cups. I also added ginger and nutmeg to the cake.

 

[Michelle S.]

Wonderful. I ran into a bit of a snafu. I had everything measured out and went to get the pumpkin and there was none! I had to quickly substitute a can of mashed yams. The flavor was milder, but the spices were perfect and the bars perfectly moist. I baked it in a 13x9 pan for about 38 minutes. I used my own cream cheese frosting which is 8oz cream cheese and 1/2 c. butter with 3 cups of powdered sugar and the vanilla. This is a fantastic fall dessert and I cannot wait to actually try it with pumpkin!!

 

[Wheatless]

I made these before I personally like to bake mine on a cookie sheet to make them thinner. I do not like pumpkin pie but I love pumpkin bars. Very popular in my family and at work lol