Spiced Pumpkin Bars with Cream Cheese Frosting

By • November 14, 2014 0 Comments

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Author Notes: This recipe feeds an army depending on how large you cut your bars. This is a slightly updated version of the bar recipe that my mom made every fall when I was growing up. They are a favorite this time of year!Plum Pie

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Serves 10-12

Spiced Pumpkin Bars

  • 3/4 cup butter, melted
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar, packed
  • 2 cups pumpkin puree
  • 3 large eggs
  • 1.25 cups all purpose flour
  • 3/4 cup whole wheat pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees F. Spray a large jelly roll pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together all of the dry ingredients - all purpose flour through nutmeg.
  3. In a separate bowl combine the sugars, melted butter, and pumpkin puree. Mix on medium-low for about 3-5 minutes until thoroughly combined.
  4. Add eggs, one at a time, mixing until combined after each egg. Add vanilla.
  5. Slowly add dry ingredients in two batches. Mix well until combined but be careful not to over mix. Spread the mixture evenly in the jelly roll pan.
  6. Bake for 15-20 minutes until a tester comes out of the middle clean. Remove and set aside to cool completely before frosting.

Cream Cheese Frosting

  • 1 8-ounce block of cream cheese, at room temperature
  • 1 stick of unsalted butter, at room temperature
  • 3.5-4 cups powdered sugar (sift sugar if lumpy)
  • 2 teaspoons pure vanilla extract
  • 1-2 tablespoons milk (optional)
  1. Beat cream cheese and butter together with a mixer on high until fluffy, about 3 minutes. Slowly add the powdered sugar, about one cup at a time, and mix until combined. Beat on medium until light and fluffy.
  2. Add vanilla and combined.
  3. If your icing is too sugary or thick, add a tablespoon of milk. You want a thick icing so don't add too much milk!

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