There are variations of pumpkin bars everywhere these days, but I really like these ones from allrecipes.com. I like to bake them in a 9×13 pan, resulting in more of a cake like bar. I brought these into work for a fall treat and they were a hit with my coworkers. I topped the bars with the new Pumpkin Spice Hershey Kisses.
- 4 eggs
- 1 2/3 cups white sugar
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
Preheat oven to 350 degrees.
In a medium bowl, mix the eggs, sugar, oil and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10×15 inch jellyroll pain. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
Cream Cheese Frosting
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups sifted confectioners’ sugar
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.
Adapted from allrecipes.com.