Pumpkin Bars with Cream Cheese Frosting
It’s fall at the grocery store, which means cans of pumpkin are plentiful. I look forward to this recipe every year, because I love all things baked with pumpkin. I remember running to WalMart shortly after getting married eight years ago with the sole intention of buying a jelly roll pan and pumpkin, so I could make my very own batch of pumpkin bars. Which by the way, I really do know how to cook more than just things relating to pumpkins and chocolate!
I didn’t originally plan to blog about this since I was just making some to send in with Dave to work, but they were so tasty and pretty I had to at least take some shots of the final product. Plus everyone was asking for the recipe!
- 1 Jellyroll pan
- 2 c Sugar
- 1 c Vegetable oil (OR ½ c applesauce + ½ c oil)
- 2 c Canned pumpkin puree (buy a 29oz can of pumpkin, 15oz is too small)
- 4 Eggs
- 1 tsp Salt
- 2 c Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Cinnamon
- 1 tsp Ginger
- 8 oz block of cream cheese (room temperature)
- 4 tablespoons of butter
- 1¾ c Confectioner's Sugar
- 1 tsp Vanilla extract
- 1 tsp Milk
- Optional: Garnish with pomegranate arils or chopped nuts
- Pre-heat oven to 350 degrees.
- Mix sugar, oil, pumpkin and eggs until smooth.
- Sift together salt, flour, baking powder, baking soda, cinnamon and ginger.
- While mixing, slowly add the flour mixture to the pumpkin mixture. Combine until smooth.
- Pour into a greased/floured jelly roll pan (or use parchment paper sprayed lightly with non-stick spray).
- Bake for 20-25 minutes. Bars are done when a toothpick is inserted into the middle of the pan and comes out clean.
- Note: The recipe calls for 2 cups of pumpkin, this means the small 15oz can is not enough (1/4 c short). There will be some extra pumpkin from the larger can. Feel free to freeze the remaining pumpkin for the rest of your fall baking. I like to add some of it to my french toast batter.
- Cream butter and cream cheese until smooth.
- Slowly blend in confectioner's sugar and vanilla. Add milk as needed until silky smooth, but not runny.
- Spread a thin layer of frosting on top of cooled pumpkin bars.
What is a Jelly Roll Pan?
A jelly roll pan is like a cookie sheet but with sides, about 1 inch. When buying one, pick one slightly heavy for it’s size (even heat distribution) and preferably non-stick. It can also be used to bake cookies and roast vegetables.
With pumpkin season, also comes pomegranate season. I had some arils in the fridge for snacking on, but every time I’ve opened a pom I’ve been looking for a new use. The arils reminded me of a raspberry, and I love raspberry french toast…so why not arils + cream cheese on a pumpkin bar? As my daughter says, ‘Tasty!’
https://www.thesugarpixie.net/2009/11/08/pumpkin-bars-with-cream-cheese-frosting/Pumpkin Bars & Pomegranate arils with cream cheese frostinghttps://www.thesugarpixie.net/wp-content/uploads/2009/11/pumpkinbar_final-680x1024.jpghttps://www.thesugarpixie.net/wp-content/uploads/2009/11/pumpkinbar_final-300x300.jpgDessertsRecipesBaking,bread,cream cheese,dessert,frosting,holiday,pomegranate,pumpkinIt's fall at the grocery store, which means cans of pumpkin are plentiful. I look forward to this recipe every year, because I love all things baked with pumpkin. I remember running to WalMart shortly after getting married eight years ago with the sole intention of buying a jelly...thesugarpixie firstname.lastname@example.orgAdministratorThe Sugar Pixie