Fall is officially here, and to celebrate autumn, I wanted to make something with pumpkin. To me, nothing says fall more than pumpkin…carved jack-o-lanterns, pumpkin pie, pumpkin bread, and now…pumpkin bars! I took these to a potluck at our church yesterday, and came home with only three little pieces! Well, at least there was something left…I needed something to eat while writing this, right?
This is a very simple recipe, although it may look intimidating with so many ingredients…I know, most NQMotY recipes have just a few ingredients. But stick with me…this one is definitely easy enough for anyone – including me!
Gather the stuff: 2 cups of 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 (you could also use pumpkin pie spice,) 4 beaten eggs, 1 – 15 ounce can of pumpkin, and 1 cup cooking oil. (You can find the ingredients for the frosting below.)
Pre-heat your oven to 350°. Line a 15x10x1 inch pan with parchment paper (you don’t have to do this, but I find that it makes it a lot easier to get your bars out of the pan.)
Mix all the dry ingredients (first seven ingredients) until combined. Stir in the eggs, pumpkin, and oil and mix thoroughly. Spread batter into pan. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the middle comes out clean.
Cool completely (about 2 hours.) While the bars are cooling, gather your ingredients for the frosting: 1 – 8 ounce package of cream cheese (softened), 1 stick of butter (softened), 2 teaspoons vanilla, and 6 cups of sifted powdered sugar.
With an electric mixer, beat the cream cheese, butter and vanilla. Gradually add the sifted powdered sugar (I sifted the sugar cup by cup directly over the cream cheese mixture.) Sorry I don’t have any pictures of the frosting making process. It was around midnight when I was making the frosting, and I was a little delirious and forgot about pictures. Sorry!
Schmear the frosting over your cooled bars. For best results, refrigerate the bars a couple hours (or overnight like me) before slicing into bars. Keep bars refrigerated until serving.
These “bars” were not as dense as I had expected, but were definitely firm enough to eat with your fingers, which is the point of bars anyway, right? I think I may try this same batter as a layered cake. I’ll let you know how it turns out.
Here’s the money shot…YUM-EEE! Can’t think of a better way to ring in the Fall Season! Enjoy!
- 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 - 15 ounce can pumpkin
- 1 cup cooking oil
- 1 - 8 ounce package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 teaspoons vanilla
- 6 cups of sifted powdered sugar
- Line a 15x10x1 inch pan with parchment paper.
- Combine the first seven ingredients until mixed well.
- Stir in eggs, pumpkin and oil.
- Spread in prepared pan.
- Bake at 350° for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean.
- Cool for 2 hours on a wire rack.
- For the frosting, beat cream cheese, butter and vanilla with electric mixer until thoroughly mixed. Gradually beat in sifted powdered sugar. Spread over cooled Pumpkin Bars.