Tis the season for pumpkin everything! I’ve been making these perfectly pumpkin-y pumpkin bars for several years and I always get people asking me for the recipe. Yep, they are that good!
I like how this recipe makes a big cookie sheet worth of bars and that I can take it along for big gatherings. I also like how the ingredients are simple and I don’t usually have to buy anything special to make them with the exception of a 15 ounce can of pureed pumpkin. Make them this weekend and I promise you everyone will love them!
Laurel's Pumpkin Bars
These bars are the perfect combination of fluffy and dense. They become even more irresistible with a slightly whipped cream cheese frosting. Make them today and share with a friend!
- 1 2/3 cup sugar
- 4 eggs
- 1 cup vegetable oil
- 1 15 ounce can of pumpkin puree
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 8 ounce cream cheese (softened)
- 1/2 cup butter (softened)
- 1 tsp vanilla
- 1 cup powdered sugar
Preheat oven to 350 degrees
Combine all wet ingredients and mix until well incorporated.
In a separate bowl, combine all dry ingredients.
Add dry ingredients to wet and mix with mixer for 2 minutes.
Spray large cookie sheet with non stick spray and pour batter and spread evenly.
Bake in oven for 20-25 minutes or until slightly browned. Let cool completely.
For frosting, combine butter and cream cheese and mix well with whisk attachment of mixer. Add in vanilla and powdered sugar and whip on medium-high until light and fluffy. Spread evenly on bars. Enjoy!
Feel free to use only cinnamon (total 2 teaspoons) if you don’t have pumpkin pie spice. I’ve done that many times and it’s just as delicious!
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