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!

Pumpkin Bars with Cream Cheese Frosting
 
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Lightly spiced pumpkin bars with cream cheese frosting.
Author:
Serves: 2 dozen
Ingredients
Pumpkin Bars
  • 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
Cream Cheese Frosting
  • 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
Instructions
Pumpkin Bar
  1. Pre-heat oven to 350 degrees.
  2. Mix sugar, oil, pumpkin and eggs until smooth.
  3. Sift together salt, flour, baking powder, baking soda, cinnamon and ginger.
  4. While mixing, slowly add the flour mixture to the pumpkin mixture. Combine until smooth.
  5. Pour into a greased/floured jelly roll pan (or use parchment paper sprayed lightly with non-stick spray).
  6. Bake for 20-25 minutes. Bars are done when a toothpick is inserted into the middle of the pan and comes out clean.
  7. 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 Cheese Frosting
  1. Cream butter and cream cheese until smooth.
  2. Slowly blend in confectioner's sugar and vanilla. Add milk as needed until silky smooth, but not runny.
  3. 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!’

pumpkinbar_final

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.jpgthesugarpixieDessertsRecipesBaking,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...Misadventures and fun in the kitchen and beyond