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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
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
- Preheat oven to 350 degrees F. Spray a large jelly roll pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together all of the dry ingredients - all purpose flour through nutmeg.
- In a separate bowl combine the sugars, melted butter, and pumpkin puree. Mix on medium-low for about 3-5 minutes until thoroughly combined.
- Add eggs, one at a time, mixing until combined after each egg. Add vanilla.
- 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.
- 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)
- 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.
- Add vanilla and combined.
- 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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