Pumpkin Bars
This pumpkin bars recipe is tried and true in our family for over 15 years! The BEST tender and moist pumpkin bars with cream cheese frosting!
Servings: 20 servings
Calories: 335kcal
Ingredients
For the bars:
- 4 eggs
- 1 ⅔ cups sugar
- 1 cup veggie oil
- 15- ounce can pumpkin
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
For the cream cheese frosting:
- 4 ounces cream cheese , at room temperature
- ¼ cup butter , at room temperature
- 1 teaspoon vanilla
- 3 to 4 cups sifted powdered sugar
Instructions
For the bars:
- Preheat the oven to 350˚F. Grease a 13"x9" baking pan.
- In a large mixing bowl, whisk the eggs, sugar, oil and pumpkin until combined.
- In a separate medium bowl, whisk the flour, baking powder, cinnamon, salt and baking soda.
- Without over-mixing, gradually stir in the dry ingredients into the wet ingredients until just combined. Pour into the prepared pan and spread evenly with a spatula.
- Bake for 25 to 35 minutes or until it passes the toothpick test. Let cool completely on a wire rack before frosting.
For the cream cheese frosting:
- In a mixing bowl, beat cream cheese and butter until smooth. Turn the speed to low and stir in the sugar and vanilla. Continue to mix until reaches a smooth spreadable consistency. Add more or less sugar. (If frosting is too thick, add a tablespoon of milk until reaches desired consistency.)
- Spread frosting onto cooled cake in a thin even layer. Slice into squares and serve.
Notes
- Store covered in fridge for up to 1 week.
- Serve cold or at room temperature, or rewarm a few seconds in microwave.
- Nutrition information is an estimate only.
Nutrition
Calories: 335kcal | Carbohydrates: 47g | Protein: 3g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 224mg | Potassium: 118mg | Fiber: 1g | Sugar: 35g | Vitamin A: 3504IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg