Oh Happy Day! I got to bust out the pumpkin puree and the house has been smelling like fall ever since! Pumpkin bars are my very favorite fall treat. They're great with a glass of milk as a dessert or a cup of coffee in the morning.
I like to kick mine up a notch by making cinnamon cream cheese frosting...you'll NEVER want cream cheese frosting any other way after trying these. And the pumpkin bar is really almost like a cake...light, moist and fluffy. This just melts in your mouth. MM MM MM!
Adapted from Paula Dean
Bars
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup canola oil
- 15-ounce can pumpkin
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 8-ounce package cream cheese, softened
- 1 stick unsalted butter
- 2 cups sifted confectioners' sugar {or to taste}
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
Preheat the oven to 350 degrees F.
Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: 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 & cinnamon and mix again. Spread on cooled pumpkin bars.
Here's one more looksie!
Now the real question is...what should I use the remaining pumpkin puree for? Let me know your favorite pumpkin recipe!
Hope you enjoy! Bon Appetit!
xo natasha
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