I love this recipe for so many reasons — first of all there's pumpkin involved. If you've been following along for the last few years, you know that pumpkin is my jam. And I'm fairly certain I could eat a piece of notebook paper if it had enough cream cheese frosting on it. Combined, they're the perfect way to eat your feelings in the early morning hours, or please a crowd of partygoers.
There are not a lot of things in life that define Fall more for me than this combination. I've made these bars a little more unique by using a round biscuit cutter to cut adorable little round cakes. I think it makes them even more irresistible. If you're feeling fancy, you could even sprinkle a little pumpkin pie spice on top of the cream cheese frosting for decoration.
This recipe makes a lot of bars, so they're also perfect for any upcoming holiday function, potluck, or just eating your feelings at 3 a.m. Just sayin'.
I've made these bars a little more unique by using a round biscuit cutter to cut adorable little round cakes. I frosted the bars and refrigerated them overnight before cutting them into circular shapes. They can be stored in an airtight container within the refrigerator for up to 3 days.
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 15-ounce can pumpkin puree
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon homemade pumpkin pie spice
- 1 teaspoon salt
- 1 8-ounce package cream cheese, at room temperature
- 4 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar, sifted
- Preheat oven to 350°F. Line a 10-by-15-inch jelly roll pan with parchment paper and spray lightly with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the eggs, sugar, oil, pumpkin, and vanilla until thoroughly combined.
- Sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Stir flour mixture into pumpkin mixture until combined.
- Spread batter evenly into prepared pan. Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow pumpkin bars to cool completely before frosting.
- When pumpkin bars are completely cool, prepare the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the cream cheese, butter and vanilla on medium-high speed for 3 minutes. Turn speed down to low and gradually add in confectioners' sugar until incorporated. Turn speed back to medium-high speed and beat for an additional 2 to 3 minutes. Use an offset spatula to frost the pumpkin bars.
- Desserts, Cookies
- North American
- 24 servings
- Total Time
- 50 minutes