These pumpkin bars are delicious and a breeze to make! They’re perfect to bring to potlucks, as this recipe makes a 10 by 15 sheet pan. We got this recipe from some friends of ours several years ago. I’ve been making them ever since, especially in the fall. Even for those of you don’t like pumpkin pie, I’m sure you’ll love these bars. Give them a try- you won’t regret it!
2 cups sugar, brown or white (I use one cup of each)
1 cup oil
2 cups pumpkin (You can use one regular size can of pumpkin- it’s a bit less I think, but that’s okay)
1/2 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
Preheat oven to 350 degrees. Grease and flour a 10 by 15 jelly roll pan. In mixer, beat together sugar and eggs. Add oil and pumpkin. Combine dry ingredients and add to pumpkin mixture. Beat well. Pour into pan and bake for 20-25 minutes. Let cool, and then frost with cream cheese frosting.
4 ounces cream cheese, softened
3/4 stick (6 tablespoons) butter, softened
3 cups powdered sugar
1 teaspoon vanilla
With an electric mixer, beat cream cheese and butter. Add powdered sugar gradually, one cup at a time, and add the vanilla. Beat until smooth. Save the beaters for your brothers when they come asking for tasters! :)
Note: if you would prefer to not make a huge pan of these, you could halve the recipe and bake it in a 9 by 13 pan. I’ve never made it that way, but I’m sure they will still turn out!
You’ve probably detected a trend in my recipes by now. Yes, I love to bake and I do have a sweet tooth. I will try to put up some savory recipes in the posts to follow. :)