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Yummy Cream Cheese Frosted Pumpkin Bars
Yummy Cream Cheese Frosted Pumpkin Bars
- Recipe Submitted by Herb on 11/09/2014
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.
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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