Sunday, November 13, 2011

Erin's Pumpkin Bars

Hello friends! Continuing the pumpkin kick that captures everyone’s attention in the fall, I bring you a classic family recipe. These are my sister Erin’s incredibly delicious Pumpkin Bars. They are the first treat I made for my new job, and they were definitely a hit. My coworkers loved them and I even had someone ask me when I was going to make them again. That always makes me feel great about my baking‼
I love the spiciness of the pumpkin cake paired with the creamy, sweetness of the cream cheese frosting. It is just a beautiful combination. Pumpkin and cream cheese goes so well together—oh gosh, have you ever had pumpkin cream cheese??? Divine‼

A few tips for making these pumpkin bars. I have had issues in the past with undercooking the pumpkin bars, so you really have to make sure that they are fully cooked. You’ll know they are done when a toothpick comes out clean from the center. The pumpkin bars are so moist, so I promise you won’t overcook them if it comes out perfectly clean!

As for the cream cheese frosting, it is so simple to make and so perfect. But it is important to wait to make the frosting once the pumpkin bars have completely cooled. Otherwise, the frosting starts to melt and that’s just not fun. Also, because there is cream cheese in the frosting, I usually keep the pumpkin bars in the refrigerator. :) Enjoy‼

Pumpkin Bars
4 eggs
1⅔ cups sugar
1 cup of cooking oil
1 16 ounce can of pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda

Preheat oven to 350°F. Beat together eggs, sugar, oil, and pumpkin until fluffy. 
Orange, fluffy, pumpkin goodness!

Stir together flour, baking powder, salt, cinnamon, and baking soda.  Add to pumpkin mixture and mix thoroughly. 
Might look a runny, but it makes one very moist cake!

Spread batter in ungreased 13x9” pan.
Mmmm ready to for the oven! :)

Bake 25-30 minutes, until a toothpick in the center comes out clean.
Warm, delicious pumpkin bars anxiously awaiting frosting.

Cream Cheese Frosting
3 ounces of cream cheese, softened
½ cup butter, softened
1 teaspoon of vanilla
2 cups sifted powdered sugar

To make the cream cheese frosting, cream together cream cheese and butter. 
Cream cheese and butter are the beginning of a beautiful friendship.

Add vanilla. Add powdered sugar a little at a time.
Oh so delicious cream cheese frosting!

Spread evenly on completely cooled pumpkin bars.
Ready to share with work and friends!

Thank you so very much for reading!

<3 Buttercup

1 comment:

  1. Do I make these or do I make the Chocolate Pumpkin Cheesecake?? They both look amazing. Decisions decisions.

    Really loving your blog, Megan. Please keep the food porn coming!


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