Pumpkin Bars

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Moist pumpkin bars with homemade melt-in-your-mouth cream cheese frosting that is a perfect fall favorite and holiday treat!

This recipe makes a large batch of pumpkin bars. A half sheet, to be exact.

Oh but trust me, they will get eaten!

I’ve found making this one batch is perfect for sharing at the holidays and also taking to our holiday potluck at work and I don’t have to make a double batch.

I used to work in a local bakery and these turn out even better than theirs!

Ingredients for Pumpkin Bars

• Pumpkin Puree
• All-Purpose Flour
• White Sugar
• Large Eggs
• Baking Soda
• Baking Powder
• Ground Cinnamon
• Salt
• Butter
• Parchment Paper

Optional Toppings

• Sprinkles of Cinnamon
• Fall Colored Sprinkles
• Mini Pumpkin Candies

What size pan is needed for pumpkin bars?

• I baked my pumpkin bars in a 12″ x 17″ half sheet baking pan which I cut into 4 x 8 rows to yield 32 bars.

• You can also get a 10″ x 15″ jelly roll pan that will give a slightly taller pumpkin bar and yields 28 depending on how large you like your pieces to be.

The Cream Cheese Frosting

My family and I love cream cheese frosting so I add more cream cheese than the typical cream cheese frosting recipe. If you’re like us, you should try my melt-in-your-mouth cream cheese frosting! I do the same when I’m making red velvet cupcakes.

Try these other tasty favorites!

• Banana Nut Bread
• Butterscotch Blondies
• Caramel Crispix
• Cherry Chip Cupcakes
• Chocolate Drop Cookies with Chocolate Buttercream Frosting
• Kolacky Apricot & Raspberry Cookies
• Melt-in-Your-Mouth Cream Cheese Frosting
• Minny’s Chocolate Pie
• New York Cheesecake
• Oreo Bottom Cupcakes
• Pecan Tassies
• Scotcheroos
• The Best Red Velvet Cupcakes

Enjoy!

Pumpkin Bars

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Recipe by Simply HappeningsCourse: DessertCuisine: American

Yields

4

Dozen

Prep time

15

minutes

Baking Time

20-25

Minutes

Moist pumpkin bars with homemade melt-in-your-mouth cream cheese frosting that is a perfect fall favorite and holiday treat!

Ingredients

• Pumpkin Bars

• 15 can can of Pumpkin Puree

• 2 cups All-Purpose Flour

• 1 1/2 cups White Sugar

• 4 Large Eggs

• 1 tsp Baking Soda

• 2 tsp Baking Powder

• 2 tsp Ground Cinnamon

• 1/2 tsp Salt

• 1 cup Melted Butter, Cooled

• Cream Cheese Frosting

• Cream Cheese Frosting – Try my favorite homemade cream cheese frosting!

• Other

• Parchment Paper

• Optional Toppings

• Sprinkles of Cinnamon

• Fall Colored Sprinkles

• Mini Pumpkin Candies

Directions

• Preheat oven to 350 degrees Fahrenheit. Line a 10 “x 15” jelly roll pan with parchment paper. Spray sides of pan with cooking spray.
  Note: You can also use a 12″ x 17″ half sheet pan for a slightly shorter bar that is about 3/4″ thick after baking, which is what I have shown in the images above.
• Melt butter in microwave and allow to cool. Once cooled, pour melted butter into mixer and add sugar to allow it to cream. Add eggs and mix well.
• Sift flour, salt, cinnamon, baking soda, and baking powder. Slowly add dry ingredients to mixer. Blend pumpkin puree into batter.
• Pour batter into prepared jelly roll pan. Bake in the oven for 20-25 minutes until a toothpick comes out clean.
• While the bars bake, make the cream cheese frosting.
• Once bars have cooled completely, frost with an even coating of cream cheese frosting.

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