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Yummy Cream Cheese Frosted Pumpkin Bars

  • Recipe Submitted by on

Category: Holiday, Eggs, Cheese

 Ingredients List

  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 tea­spoons bak­ing powder
  • 1 tea­spoons bak­ing soda
  • 1/2 tea­spoon salt
  • 2 tea­spoons cinnamon
  • 1/4 tea­spoon cloves
  • 4 eggs
  • 1 can (15-ounce) pumpkin
  • 1 cup canola oil
  • ===Cream Cheese Frosting=====
  • 8 ounces cream cheese, room temperature
  • 1/2 cup (1 stick) but­ter, room temperature
  • 2 tsp vanilla
  • 4 cups pow­dered sugar
  • Cin­na­mon, for sprin­kling (optiona

 Directions

I found it is eas­i­est to spread the frost­ing on the bars when they are chilled; I usu­ally make them the night before and let them chill overnight in the fridge. They are also eas­ier to cut if they are chilled.

After frost­ing them I move them to the fridge for at least an hour. Dip­ping a knife in hot water in between cuts also helps keep the cuts clean.
Recipe: Pumpkin Bars

Pre­heat the oven to 350 degrees and grease a sheet pan. In a large bowl, stir together the flour, sugar, bak­ing pow­der, bak­ing soda, salt, cin­na­mon, and cloves. In another bowl, whisk together the eggs, oil, and pump­kin.

Pour the egg mix­ture into the flour mix­ture and mix well, mak­ing sure there are no flour pock­ets. Using an off­set spat­ula or a knife, spread the bat­ter evenly into the pre­pared sheet pan.

Bake until the bars are set and a tooth­pick comes out clean, 15”“20 min­utes. When bars are cool, spread with cream cheese frost­ing (recipe is below). Sprin­kle the tops with cin­na­mon, if desired

Beat cream cheese on high until light and fluffy, 3 to 5 min­utes. Add but­ter and vanilla, beat until well com­bined. Grad­u­ally add 2 cups pow­dered sugar, beat­ing well. Grad­u­ally beat in the remain­ing 2 cups pow­dered sugar. Beat on high for 2 to 3 min­utes until light and fluffy.

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