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 doesn’t love pumpkin bars in October? I know I do and I like A LOT of them. I also changed the recipe up slightly…added some pure vanilla extract because vanilla should be in ALL desserts.
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 recipes out there. I love the sweet, tangy and super creamy texture.
I did lick the bowl, and I am not ashamed of it. These were a favorite of my work friends – every year they asked me to make them because they’re THAT good!
Now, please don’t feel like you have to put a ton of frosting on your pumpkin bars…that’s just how I prefer them. You can cut the recipe in half if you would like which will make a thin layer of frosting – don’t worry, they will still taste deeelicious.
- 4 eggs
- 1⅔ cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 15 ounce can pure pumpkin
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 16 ounces cream cheese (2 blocks), room temperature
- 1 stick (8 tablespoons) unsalted better, room temperature
- 2½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees and spray a 9x13 pan with non-stick baking spray.
- In a stand-alone mixer fitted with a paddle attachment (hand-held mixer works, too) combine the eggs, sugar, oil, pumpkin and vanilla until light and fluffy.
- In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt
- Add the dry ingredients to the pumpkin mixture and mix at low-speed until thoroughly combined. Spread the batter into a greased 9x13 inch baking pan. Bake for 30-40 minutes.
- Let cool completely before frosting.
- To make the icing, beat together cream cheese and butter until smooth. Turn your mixer down to low and add powdered sugar and mix until smooth. Finally add vanilla and mix until combined. Spread over cooled bars. refrigerate.
Recipe slightly adapted from Paula Dean