These Pumpkin Bars are so easy and deliciously moist pumpkin bar recipe, full of flavor, yet easily altered to a healthy option. Pumpkin Bars are a cross between a quick bread and a cake,loaded with pumpkin, spiced with cinnamon and nutmeg and topped with a delicate cream cheese frosting.
I found this recipe on Hoosier Homemade. And while they’re delicious fresh, Pumpkin Bars get better after a day in the fridge.
- 2 cups flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 eggs
- 1 can (15oz) pumpkin (not pumpkin pie filling)
- 1 and 2/3 cups sugar
- 1 cup oil
- 1 teaspoon baking soda
- 1 8oz. package of cream cheese
- 2 tsp pure vanilla extract
- 1/3 cup softened butter
- 1 Tbsp milk
- 4 cups powdered sugar
Sift dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda) and set aside. In a large bowl, combine eggs, sugar, oil and pumpkin until light and fluffy. Add the dry ingredients, gradually. Mix well.
Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean. Cool completely.
Cream together butter and cream cheese until smooth and fluffy. Add powdered sugar, vanilla and milk. Mix on high speed until smooth creamy.