This is one of the best desserts that I have ever made using pumpkin. The bars were moist flavorful and kept well for several days (they didn’t last very long!).The icing perfectly complemented the flavors in the bars-an awesome dessert. I have made it 3 times in the past two weeks-everyone who tries it absolutely loves it!
I give it five stars because this is a great recipe as it is. I made minor changes just for my personal preference. I added a tsp of vanilla to the cake and for the frosting, I used only 1/2 cup of butter and 3 cups of powdered sugar. This is an easy foolproof and delicious dessert.
This recipe is delicious! I made it in a 9×13 pan and it came out great. I baked it about 10 minutes longer and cut the frosting sugar down to 3 cups. It was so moist! Will definitely add this recipe to my favorites list.
Pumpkin Bars with Cream Cheese Frosting Recipe
1 15 oz can pumpkin
2 cup flour
1 cup of sugar
1/2 cup oil
1/4 tsp ground ginger
1/8 tsp ground cloves
1 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
4 oz cream cheese
3 tbsp butter softened
1 tsp milk
1 tsp vanilla
1 cup powdered sugar
Preheat oven to 350°F. Line a 9×9 inch pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.
In a large bowl whisk together flour, sugar, ground ginger, baking soda, baking powder, salt, ground cloves, and cinnamon. Create a well in the center of the dry ingredients.
In the bowl of a stand mixer combine the eggs, vanilla, oil, and pumpkin on medium speed until light and fluffy. Stir gently, just until combined.
Pour into a pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack and allow to cool completely.
When completely cooled, frost.
Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.
You may need to add a little milk to make it spreadable if your butter wasn’t soft enough.
Spread frosting evenly on top of the cake. Cut the bar into any size you like.