The best recipe for moist and delicious pumpkin bars topped with cream cheese frosting.
I’ve really got a love/hate relationship with baking. It is something that I genuinely enjoy, but unfortunately the end product always turns out soo delicious it is difficult to turn down seconds and thirds. Because of this, I decided to never bake something unless I know I can give away most of it to family or friends the next day.
I had those same good intentions the other day when I made these pumpkin bars, but sadly only a quarter of the pan made it out of the house. The rest, my husband and I devoured within 2 days.
Don’t worry, I combated that with some salad eating & just keeping my macros on point the days following. Some days you just have to let yourself indulge a little. It’s all about balance 😉 lol
But really, it’s gotten to the point where I severely limit how often I will make these delicious, surprisingly easy pumpkin bars for fear of eating them all myself.
I originally shared this recipe in 2015? Years later and it’s still my go-to dessert for big Fall family gatherings (when others are around to eat this too and it’s not just me). It’s been fun to see that it’s now a lot of other people’s go-to as well!
I would say I make this recipe at least twice every Fall/Winter and I typically interchange it with some easy Reeses stuffed brownies which are also freaking delish.
It’s a family tradition that I really enjoy =) Most of our family traditions are centered around food actually lol Anyway, I hope you love this recipe as much as we do!
Now, that we’re entering Fall I think it’s about time I make this again too! Although, this recipe can be made year round too. I
t used to be that canned pumpkin was hard to find during the “off-season” but not anymore! So sometimes it’s a nice change to make something pumpkin-y like these pumpkin bars in March, even though it seems a little strange lol
Tips for making these…
This is an extremely easy recipe, I don’t have many tips. The only thing I will say is to make sure you have a big enough pan. I use a jelly roll pan because, not only is it big, it’s also deep. A half sheet pan would probably work for these too.
Also, the cook time will vary depending on your oven. In the past, these pumpkin bars would take me 25-30 minutes to cook. Now, with our gas oven, our latest batch only took about 15 minutes. So, I would recommend you start checking on them at the 15 minute mark.
To check on them I typically just do the fork test. If it comes out clean, I pull the bars out. Simple.
I hope you all enjoy this recipe!
- 4 eggs
- 1 2/3 c sugar
- 1 c canola oil
- 1 can (15 oz) pumpkin
- 2 c flour
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- *for frosting*
- 1 pkg (8 oz) cream cheese, softened
- 1/4 c butter, softened
- 1 tsp vanilla
- 1/2 pkg powdered sugar (about half of a 2 pound bag)
- In a bowl, beat eggs, sugar, oil & pumpkin.
- Combine flour, cinnamon, baking powder, baking soda, & salt and them gradually add to pumpkin mixture.
- Lightly coat jelly roll pan with cooking spray and pour mixture in.
- Bake at 350* for 25-30 minutes. Cool completely before frosting.
Cream Cheese Frosting
- Beat ingredients together in small bowl until smooth.
**These are delicious the first day, but the second day they are my absolute favorite! That pumpkin flavor really starts to come out & they become even more moist (especially if you keep them covered)!
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