I LOVE anything pumpkin this time of year. This recipe makes plenty for sharing too. This Pumpkin Spice Bar is packed with spices and is so moist plus it’s topped with a cream cheese frosting. If you love pumpkin like I do you might want to check out my Pumpkin Spice Bread recipe too.
Pumpkin Spice Bars
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 15-ounce can pumpkin
1-2/3 cups granulated sugar
1 cup cooking oil
3/4 cup chopped pecans (optional)
Pecan halves (optional)
1 11-oz. package cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
2 cups sifted powdered sugar
1. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
2. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans. Spread batter into an ungreased 15x10x1-inch baking pan (the cookie sheets with an edge to them).
3. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
4. In a medium mixing bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth. Frost pumpkin bars. If desired, top with pecan halves.
Store, covered, in refrigerator up to 3 days. Makes 24 bars.
I think you and your family will love this Pumpkin Spice Bar as much as we do!