Thursday, December 19, 2019
A perfect fall dessert, delicious pumpkin bars with cream cheese frosting. There are not a lot of things in life that define Fall more for me than Pumpkin Bars. Actually, they’re a hit with my family anytime of the year. These pumpkin pie bars are a delicious cross between a quick bread and a delicate cake, loaded with pumpkin and topped with a delicate cream cheese frosting.
Course : Dessert
Ingredients
- 1 15 oz can pumpkin
- 2 eggs
- 2 cup flour
- 1 cup sugar
- 1/2 cup oil
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
Frosting:
- 4 oz cream cheese
- 3 tbsp butter softened
- 1 tsp milk
- 1 tsp vanilla
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F. Line a 9×9 inch pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.
- In a large bowl whisk together flour, sugar, ground ginger, baking soda, baking powder, salt, ground cloves and cinnamon. Create a well in the center of the dry ingredients.
- 3. In the bowl of a stand mixer combine the eggs, vanilla, oil and pumpkin on medium speed until light and fluffy. Stir gently, just until combined.
- Pour into a pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack and allow to cool completely.
- When completely cooled, frost.
- Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
- You may need to add a little milk to make it spreadable if your butter wasn’t soft enough.
- Spread frosting evenly on top of cake. Cut the bar into any size you like.
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