Pumpkin Bars
Pumpkin bars with cream cheese icing are a delicious (and surprisingly easy) festive fall treat. Flavorful, moist and oh, so simple, you'll be making these on repeat!
Ingredients
- 4 largeeggs, room temperature
- 1 cupssugar
- 1 cupcanola oil
- 1 canpumpkin
- 2 cupsall-purpose flour
- 2 teaspoonsground cinnamon
- 2 teaspoonsbaking powder
- 1 teaspoonbaking soda
- 1 teaspoonsalt
- icing
- 6 ouncescream cheese, softened
- 2 cupsconfectioners' sugar
- ¼ cupbutter, softened
- 1 teaspoonvanilla extract
- 1 tablespoons2% milk
Directions
- 1
Preheat the oven to 350°F. In a large bowl, beat the eggs, sugar, oil and pumpkin until well blended. Editor's Tip: You can mix this batter by hand, use a stand mixer fitted with the paddle attachment or use an electric hand mixer. Baker's choice!
- 2
In a separate bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Gradually add the flour mixture to the pumpkin mixture, and mix well. Editor's Tip: To avoid overmixing the batter (which could lead to dense or tough pumpkin bars), add the flour mixture to the pumpkin mixture in two or three separate additions, gently mixing after each addition until the ingredients are combined.
- 3
Pour the batter into an ungreased 15x10x1-inch baking pan. Bake for 25 to 30 minutes or until set. Cool completely. Editor's Tip: If you have a 13x9-inch pan handy, feel free to use it. The bars will be a bit thicker but equally delicious!
- 4
Beat the softened cream cheese, butter, confectioner's sugar and vanilla in a small bowl until combined and creamy. Add enough milk to achieve spreading consistency.
- 5
Spread the cream cheese icing over the cooled bars. Store in the refrigerator.