Description: These moist and delicious pumpkin bars are incredibly easy to make, perfect for fall gatherings, potlucks, or a simple weeknight treat. Topped with a tangy cream cheese frosting, they’re a delightful combination of warm spices and creamy sweetness that everyone will love.
Ingredients:
- 4 large eggs, lightly beaten
- 16 ounces (1 can) pumpkin puree (not pumpkin pie filling; Libby’s recommended)
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil (such as canola or sunflower oil)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 (16 ounce) can cream cheese frosting, store-bought (or homemade, recipe follows)
Preparation:
step 1: Preheat your oven to 350°F (175°C). While the oven is preheating, prepare your baking pan. It’s crucial to use a 15x10x1 inch baking pan (sometimes called a jelly roll pan). This ensures the bars bake to the right thickness. Do not grease the pan. The batter will adhere slightly during baking, which helps the bars release cleanly after they’ve cooled. If you’re concerned about sticking, you can line the bottom of the pan with parchment paper, leaving an overhang on the sides for easy lifting after baking.
Step 2: In a large mixing bowl, combine the wet ingredients. This includes the beaten eggs, pumpkin puree, sugar, and vegetable oil. Use a whisk or an electric mixer on low speed to thoroughly combine these ingredients. You want a smooth, homogenous mixture without any streaks of oil or pockets of unincorporated pumpkin. Make sure the sugar is well dissolved into the wet ingredients. This step is vital for the texture and sweetness of the final product.
Step 3: In a separate, medium-sized bowl, whisk together the dry ingredients. This includes the all-purpose flour, baking powder, baking soda, and ground cinnamon. Whisking ensures that the baking powder and baking soda are evenly distributed throughout the flour, preventing pockets of rising or uneven baking. The cinnamon adds the signature warm spice that complements the pumpkin flavor perfectly.
Step 4: Gradually add the dry ingredients to the wet ingredients. Using a spatula or the electric mixer on low speed, gently incorporate the dry ingredients into the wet ingredients. Be careful not to overmix. Overmixing can develop the gluten in the flour, resulting in tough, dense bars. Mix just until the dry ingredients are fully incorporated and no streaks of flour remain. The batter will be relatively thin.
Step 5: Pour the batter into the prepared baking pan. Spread it evenly across the entire surface of the pan, ensuring that the batter reaches all corners. A spatula or offset spatula can be helpful for this. An even layer of batter will ensure that the bars bake uniformly.
Instructions:
- Bake in the preheated oven for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Begin checking for doneness at 25 minutes. The edges of the bars should be lightly golden brown, and the center should spring back slightly when touched.
- Remove the baking pan from the oven and place it on a wire rack to cool completely. Allow the bars to cool completely before frosting. This is crucial because frosting warm bars will cause the frosting to melt and become runny. Cooling also allows the bars to firm up, making them easier to cut and serve.
- Once the bars are completely cool, spread the cream cheese frosting evenly over the top. You can use a store-bought cream cheese frosting for convenience or make your own homemade version (recipe below). For a neat finish, you can pipe the frosting using a piping bag fitted with a decorative tip.
- Cut the bars into squares and serve. The size of the squares is up to your preference. Smaller squares are ideal for serving at parties, while larger squares are perfect for an individual treat.
Why you will love this recipe:
This pumpkin bar recipe is a surefire winner for several reasons. First and foremost, it’s incredibly easy to make. The ingredient list is straightforward, and the instructions are simple to follow, making it a great recipe for beginner bakers. Secondly, the bars are incredibly moist and flavorful. The combination of pumpkin puree, warm cinnamon, and creamy cream cheese frosting creates a delightful taste sensation that is both comforting and satisfying. The texture is perfect: soft, slightly chewy, and not too dense. These bars are also incredibly versatile. They’re perfect for fall gatherings, potlucks, Thanksgiving dessert, or a simple weeknight treat. They also keep well, making them a great make-ahead option. Finally, who can resist the combination of pumpkin spice and cream cheese frosting? It’s a classic pairing that always hits the spot. The slightly tangy cream cheese frosting perfectly balances the sweetness of the pumpkin bars, creating a harmonious flavor profile.
COOKING Rating: Easy
Serving Suggestions:
- Serve chilled or at room temperature.
- Cut into squares and arrange on a platter for a party or gathering.
- Dust with powdered sugar for an extra touch of elegance.
- Pair with a cup of coffee or hot chocolate for a cozy fall treat.
- Serve with a scoop of vanilla ice cream for a decadent dessert.
- Garnish with chopped pecans or walnuts for added texture and flavor.
Tips:
- Be sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added spices and sugar, which will alter the flavor and texture of the bars.
- Don’t overmix the batter. Overmixing can result in tough bars.
- Allow the bars to cool completely before frosting to prevent the frosting from melting.
- For a neater presentation, use a sharp knife to cut the bars into squares.
- Store leftover bars in an airtight container in the refrigerator for up to 3 days.
- To make the bars even more festive, sprinkle chopped pecans or walnuts over the frosting.
- If you don’t have a 15x10x1 inch baking pan, you can use a 9×13 inch pan. The bars will be thicker and may require a longer baking time. Start checking for doneness around 35 minutes.
Prep Time: 15 minutes Cook Time: 25-30 minutes Total Time: 40-45 minutes
Nutritional Information:
- Calories: 394kcal
- Protein: 3g
- Sodium: 192mg
Nutritional Information (per serving, approximate):
- Calories: Approximately 394
- Protein: 3 grams
- Fat: 20 grams
- Carbohydrates: 52 grams
- Sugar: 38 grams
- Fiber: 1 gram
- Sodium: 192 milligrams
Conclusion:
These Pumpkin Bars with Cream Cheese Frosting are a delightful and easy-to-make treat that is perfect for any occasion. The combination of warm spices, moist pumpkin, and tangy cream cheese frosting creates a flavor that is both comforting and irresistible. Whether you’re baking for a crowd or simply want a delicious dessert for yourself, this recipe is sure to be a hit. Enjoy the taste of fall with every bite!
Questions and Answers About This Recipe:
Q1: Can I use pumpkin pie filling instead of pumpkin puree?
A: While you can use pumpkin pie filling in a pinch, I strongly recommend using pumpkin puree for the best results. Pumpkin pie filling already contains added spices and sugar, which will significantly alter the flavor and texture of the bars. The bars may end up being too sweet and the spice profile might not be what you’re looking for. Using pumpkin puree allows you to control the sweetness and spice level, ensuring that you get the perfect pumpkin bar every time.
Q2: Can I freeze these pumpkin bars?
A: Absolutely! These pumpkin bars freeze beautifully. To freeze, allow the bars to cool completely after baking. Cut them into squares and wrap them individually in plastic wrap. Then, place the wrapped squares in a freezer-safe container or bag. They can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy them, thaw them in the refrigerator overnight or at room temperature for a few hours. Frost the bars with cream cheese frosting after thawing for the best texture and flavor.
Q3: What can I substitute for the vegetable oil?
A: If you’re looking to substitute the vegetable oil, you have a few options. Melted coconut oil, unsweetened applesauce, or even Greek yogurt can work well. Keep in mind that these substitutions may slightly alter the texture and flavor of the bars. Coconut oil will impart a slight coconut flavor, while applesauce and Greek yogurt may make the bars a bit more moist and dense. Use the same amount of your chosen substitute as the vegetable oil called for in the recipe.
Q4: My cream cheese frosting is too runny. What can I do?
A: If your cream cheese frosting is too runny, there are a few things you can try. First, make sure your cream cheese is cold. Warm cream cheese tends to become soft and runny. You can also add a tablespoon or two of powdered sugar at a time until the frosting reaches your desired consistency. Be careful not to add too much, as this can make the frosting overly sweet. Finally, refrigerating the frosting for 30 minutes to an hour can also help it to firm up.
Q5: Can I make these bars gluten-free?
A: Yes, you can easily adapt this recipe to be gluten-free. Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend you choose contains xanthan gum, as this helps to bind the ingredients together and prevent the bars from becoming crumbly. Follow the recipe as written, and you’ll have delicious gluten-free pumpkin bars in no time!
