Pumpkin Bars With Cream Cheese Frosting Taste Of Home

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Pumpkin Bars With Cream Cheese Frosting Taste Of Home

+1116 Tweet Share2K Pin50KShares 52KMy mom used to make all kinds of pumpkin recipes. (Hi Mom!)  I actually grew to not like pumpkin.  As soon as September hit, it was pumpkin cookies, pumpkin bread, pumpkin pie, pumpkin, pumpkin, pumpkin.  I think I maybe mentioned this before…. but times have changed and now I’m doing the exact same thing with my kids.  Pumpkin everything.  If they learn to not like pumpkin, I have no doubt that one day they will come back to the fold.   Where was I going with this anyway……so….Back in the beginning of time (the year 2007) I found this recipe from Mandee for Pumpkin Bars.  It has been my favorite ever since.  And man I feel like a blogging dinosaur.  I’ve been at this for six years? Wow.  The recipe! Yes, let’s get on with the recipe.  I promise if you like pumpkin (and maybe even if you don’t) these pumpkin bars are for you.  They are hands down the best.  Moist (and I don’t even like that word) but fluffy with cream cheese frosting.  HEAVEN.Pumpkin Recipes- the Best Frosted Pumpkin Bars EVER! PrintIngredientsBars1 c. vegetable oil4 eggs2 c sugarMix together, then add2 c flour1 tsp baking soda2 tsp baking powder½ tsp salt 15 oz. cans of pumpkin (NOT pumpkin pie mix)2 tsp cinnamonFrosting8 oz softened cream cheese½ c butter2 Tbsp cream or milk1½ tsp vanilla4 c powdered sugarInstructionsBarsPour mixture into greased cookie sheet or jellyroll pan. (I actually use a 9×13 pan for thicker bars)Bake @ 350 for 25-30 minutes for cookie sheet/jelly roll or 40-45 mins for 9×13 pan.Cool completely. Then frost.FrostingMix until smooth, spread evenly over pumpkin bars.3.5.3226I made these recently with my youngest (my baking buddy) and he could NOT wait to frost them.  After we frosted them and they melted a bit, I stuck them in the fridge and they firmed right up.  But they were still the right consistency.  If you too cannot wait to eat them and accidentally melt the frosting, stick them in the fridge and fear not.I dare you to add the ingredients to your shopping list and make this.  Today. You can thank me later.If you are like my mom, you might like these other pumpkin recipes: (will be adding more soon!) Chocolate Chip Pumpkin Cookies Chocolate Chip Pumpkin Bread Pumpkin Caramel Rice Crispy Treats Pumpkin Smore Dip  +1116 Tweet Share2K Pin50KShares 52K

Pumpkin Bars With Cream Cheese Frosting Taste Of Home

Prep20 m Cook25 m Ready In1 h 45 m Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray. Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes. Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely. Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon. You might also like Pumpkin Pie Bread Pudding The ultimate combination of pumpkin pie and bread pudding. Lemon Cream Cheese Bars Quick, easy, sweet and tangy! Chef John's Cream Cheese Frosting See how to make an easy cream cheese frosting. Get the magazine Get a full year for just $7.99! Cook 5-star weekday dinners every time.

Pumpkin Bars With Cream Cheese Frosting Taste Of Home

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My mom used to make all kinds of pumpkin recipes. (Hi Mom!)  I actually grew to not like pumpkin.  As soon as September hit, it was pumpkin cookies, pumpkin bread, pumpkin pie, pumpkin, pumpkin, pumpkin.  I think I maybe mentioned this before…. but times have changed and now I’m doing the exact same thing with my kids.  Pumpkin everything.  If they learn to not like pumpkin, I have no doubt that one day they will come back to the fold.   Where was I going with this anyway……so….

Pumpkin Bars With Cream Cheese Frosting Taste Of Home

Pumpkin Recipes- the Best Frosted Pumpkin Bars EVER! PrintIngredientsBars1 c. vegetable oil4 eggs2 c sugarMix together, then add2 c flour1 tsp baking soda2 tsp baking powder½ tsp salt 15 oz. cans of pumpkin (NOT pumpkin pie mix)2 tsp cinnamonFrosting8 oz softened cream cheese½ c butter2 Tbsp cream or milk1½ tsp vanilla4 c powdered sugarInstructionsBarsPour mixture into greased cookie sheet or jellyroll pan. (I actually use a 9×13 pan for thicker bars)Bake @ 350 for 25-30 minutes for cookie sheet/jelly roll or 40-45 mins for 9×13 pan.Cool completely. Then frost.FrostingMix until smooth, spread evenly over pumpkin bars.3.5.3226

Pumpkin Bars With Cream Cheese Frosting Taste Of Home

Directions Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. 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 and mix again. Spread on cooled pumpkin bars.

Pumpkin Bars With Cream Cheese Frosting Taste Of Home

Preheat the oven to 350 degrees F. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. 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 and mix again. Spread on cooled pumpkin bars.

Pumpkin Bars With Cream Cheese Frosting Taste Of Home

Save recipe Ingredients Nutrition Servings 12-24 Units US 4 large eggs 1 2⁄3 cups white sugar 1 cup vegetable oil 1 (15 ounce) can pumpkin puree 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons ground cinnamon 6 ounces cream cheese 6 tablespoons butter, softened 3 cups confectioners’ sugar Advertisement Directions See How It’s Made Preheat oven to 350°F. Grease and flour one glass 9 x 13 inch pan. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared pan. Bake at 350° for 25 to 30 minutes. Remove from oven and allow to cool. For the frosting: beat together the cream cheese, butter and confectioner’s sugar. Evenly spread over bars after they have cooled. Submit a Correction Advertisement

Pumpkin Bars With Cream Cheese Frosting Taste Of Home

Steps Hide Images 1 Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. 2 In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan. 3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours. 4 In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.

Prep20 m Cook25 m Ready In1 h 45 m Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray. Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes. Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely. Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.

Directions See How It’s Made Preheat oven to 350°F. Grease and flour one glass 9 x 13 inch pan. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared pan. Bake at 350° for 25 to 30 minutes. Remove from oven and allow to cool. For the frosting: beat together the cream cheese, butter and confectioner’s sugar. Evenly spread over bars after they have cooled. Submit a Correction

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