So I am going to be honest with you. I have shared this recipe before but it was before I figured out how to use a camera. These pictures are MUCH prettier…thank God. Plus, who doens’t love pumpkin bars in October? I know I do and I like A LOT of them.
I decided to add more cream cheese frosting to these pumpkin bars because 1 8 ounce block of cream cheese is just is not enough in my opinion…what was I thinking before?
Cream cheese frosting is my FAVORITE frosting out of all the amazing frosting receipes out there. I love the sweet, tangy and super creamy texture.
I did lick the bowl, and I am not ashamed of it.
I used my previous recipe for these pumpkin bars – you can find them here.
I love fall and I love pumpkin. Too much? Gosh no.
- 12 ounces cream cheese (1½ blocks), room temperature
- 1½ sticks (12 tablespoons) unsalted better, room temperature
- 2½ cups sifted powdered sugar
- 1½ teaspoons vanilla
- In a bowl, beat together cream cheese and butter until smooth. Turn your mixer down to low and add sugar until smooth. Finally add vanilla and mix until combined. Spread over cooled bars. refrigerate.