Harvest Time Pumpkin Bars
I’ve got another Thanksgiving recipe suggestion to share with you today. I made these pumpkin bars at the last minute last year, ran out of time to take pictures, and immediately decided I had to make them again this year. And they’re just as good as I remember! They’re moist and light, and of course full of cinnamon pumpkin flavor. I also think the cream cheese icing is the perfect pairing. It has a little less cream cheese than a typical recipe, which makes it just slightly sweeter and less tangy than usual. All in all, these pumpkin bars are absolutely delicious! 🙂
Harvest Time Pumpkin Bars
Yield: Makes 24 bars
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 2/3 cups sugar
1 15 ounce can pumpkin
4 large eggs
1 cup canola oil
Cream Cheese Frosting
6 ounces cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla
4 cups powdered sugar
Preheat oven to 350. In a medium bowl, stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl, beat together sugar, pumpkin, eggs, and oil. Beat in the flour mixture until well mixed.
Spread batter in a 15x10x1-inch baking pan that has been sprayed with cooking spray. Bake for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack. Once cool, frost with cream cheese frosting.
For the frosting: In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency.
from Better Homes and Garden
MMMm this looks so good!
Thanks so much for sharing this wonderful seasonal treat. I love seasonal food and have recently enjoyed this and few other of your recipes. Just delicious. You do truly share love through food.
Thanks Jesse 🙂 I’m glad you liked the pumpkin bars – you’ll be eating them for weeks haha.
MMMmm…these look heavenly! I love pumpkin bars, and haven’t had them in years!
i so do not need to make another pumpkin dessert, but i may not be unable to resist these!
These look amazing. Do you tihnk I could use maple syrup instead of the white sugar? Any suggestions on how to go about that type of substitution? Thanks!
hmm, unfortunately I’m not too knowledgeable about substituting maple syrup. A google search might be your best bet. If you try it though, I hope you’ll stop back and let me know how it turned out. 🙂
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I made this harvest pumpkin recipe last night for a group of friends and it was a major crowd pleaser. One of my friends called me this afternoon while she was grocery shopping and asked me for the recipe because she wanted to try making it herself. My husband loved it and my dad ate three pieces last night!
I’m so glad you liked it!! 🙂
Mine came out more cake-like than a bar but that did not detract from how delicious everyone thought they were.
So glad you liked them! And I agree, they are more cake-like than bar-like. Thanks for letting me know how they turned out 🙂
I made these bars w/ melted butter and brown sugar instead of white sugar and then added pecans…..yum!!! also used white whole wheat flour!! perfect!!