Welcome to fall and pumpkin recipes! I love this time of year! Crisp air, fall leaves, skies that look a darker blue, a fire pit to gather around – all things that start to make our lives cozy. My favorite holiday is coming, too! Thanksgiving has always been my favorite holiday since I was a little girl who bugged her mother into letting her cook the big dinner when I was 10. Bless my mama’s heart – she let me! She was always easy going about her six kids using the kitchen.
Now is the time to start planning your holiday menu and I will post about that in the coming week or so. But for now, I want to get your mind starting to think about pumpkin recipes. This is my first of 5 pumpkin recipes I will be posting for you. I believe in variety and giving you some options. Pumpkin Bars with Cream Cheese Frosting happens to be a family favorite of ours for well over 30 years. I’ve made it countless times, and not just near pumpkin season.
I almost always purchase extra cans of pumpkin puree. It’s on sale near Thanksgiving and keeps well since it is canned. I use it in so many great recipes: Pumpkin Bars, Pumpkin Muffins with Streusel topping, Pumpkin Cheesecake, my mom’s famous Pumpkin Bread, and even Pumpkin Cake Pops.
The only special equipment you need top make these bars is either a jelly roll pan or a half sheet pan. I love the ones that Nordic Ware makes and you can check them out by clicking this link: Nordic Ware sheet pans.
For the pumpkin, I use canned pumpkin puree that comes in 15 ounce cans. Be careful not to buy pumpkin pie filling – it is NOT the same thing! You can also make your own pumpkin puree with small pie pumpkins which are plentiful this time of year. If you choose to go this route, you simply wash the pumpkin, then cut it into quarters. Roast on a lightly greased sheet pan, cut side down, in a 375 degree oven for about 1 hour. The pumpkin should be soft and easily pull away when from the rind. Scrape out the puree and measure before using. The puree freezes well, too.
I know you will love these Pumpkin Bars with Cream Cheese Frosting! They are great to make and take to work, parties, brunch, potlucks, or an type of gathering. Surprise your family with these for breakfast or brunch. They are moist, flavored with warm spice, and come together in about an hour.
Follow along with me over the next several weeks for more great pumpkin recipes and Thanksgiving inspiration. Be sure to let me know what you think! Enjoy!
Pumpkin Bars with Cream Cheese Frosting
Equipment
- Jelly roll pan or Half sheet pan either 15"x10"x1" or 17"x11"x1"
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 4 eggs
- 1â…” cup sugar
- ½ cup vegetable oil
- 1 can pumpkin puree (15 ounces)
Cream Cheese Frosting
- 4 tablespoons butter, softened
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- pinch salt
Instructions
Pumpkin Bars
- Heat oven to 350 degrees. In medium bowl, add flour, baking powder, baking soda, and salt.
- Add cinnamon and whisk to blend thoroughly. Set aside.
- In large bowl, add eggs. Beat with a whisk until frothy.
- Add sugar and whisk to blend.
- Add vegetable oil to eggs mixture and whisk to blend.
- Add pumpkin puree, and whisk to blend.
- Next add flour mixture and stir until just blended. Do not over mix.
- Spread pumpkin batter in ungreased pan, either jelly roll pan (15x10x1) or a half sheet pan (17x11x1). Baking times will vary slightly depending on pan size.
- Bake for 18-25 minutes. If using a smaller jelly roll pan, the batter will be a bit thicker and may take longer than if using a half sheet pan.
- Cool completely before frosting. These bars are thin so they cool pretty fast!
- Frost with cream cheese frosting. Cut into bars and serve. Enjoy
Cream Cheese Frosting
- Add softened butter and cream cheese to large, deep bowl.
- Beat with electric mixer until just blended. . Add powdered sugar, vanilla, and salt.
- Beat until smooth and of desired spreading consistency. If needed, as more powdered sugar for thicker frosting, or add a few teaspoons of milk for thinner frosting.
Made these and they were excellent!!