Pumpkin Spice Bars
A Fall favorite - pumpkin spice bar that is topped with cream cheese frosting. This treat is packed full of spices and it's a favorite at our home.
Equipment
- rimmed sheet pan
Ingredients
Pumpkin Bars
- 2 cup all purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- 15 ounces canned pumpkin puree not pumpkin pie filling
- 1⅔ cup granulated sugar
- 1 cup canola oil or vegetable oil or 1 ⅓ cup of melted butter
- 4 large eggs
Cream Cheese Frosting
- 8 ounces cream cheese softened
- ¼ cup butter softened
- 1 tsp vanilla extract
- 2 cups powdered sugar sifted
Instructions
Pumpkin Bars
- Preheat oven to 350℉.
- In a medium bowl whisk together flour, baking powder, cinnamon, baking soda, and salt; set aside.
- In a large mixing bowl beat together eggs, pumpkin, sugar, and oil with an electric mixer on medium speed.
- Add the dry ingredients to the pumpkin mixture wet ingredients, beat on low until well combined.
- If desired, stir in chopped pecans.
- Pour the batter into the pan and spread batter into an ungreased 15x10x1-inch baking pan (the cookie sheets with an edge to them).
- Bake in preheated 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.
Cream Cheese Frosting
- 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.
Notes
You can add 3/4 cup of chopped pecans to the pumpkin bar batter or sprinkle on top of cream cheese frosting if you like.
Store, covered, in refrigerator up to 3 days.