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–+ servings

Pumpkin Bars

Teresa Ambra
This luscious pumpkin cake-type bar has a heavenly cream cheese frosting on top. It's moist, rich, decadent, delightful, and easy to make. Perfect for fall baking.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Cookies, Brownies and Bars
Cuisine American
Servings 48

Ingredients
  

BARS:

  • 1 cup canola oil
  • 4 large eggs
  • 2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
  • 2 cups sugar
  • 2 tsp. cinnamon
  • 16 oz. can Libby's pumpkin
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. salt

CREAM CHEESE FROSTING:

  • 8 oz. pkg. cream cheese softened
  • 1/2 stick unsalted butter (1/4 cup)
  • 1 tsp. vanilla extract
  • 1 tbsp. milk
  • 2 cups powdered sugar

Instructions
 

PUMPKIN BARS:

  • Place parchment paper in a large cookie sheet.
  • Spray well with cooking spray.
  • Blend together all ingredients and pour into parchment lined cookie sheet with an edge.
  • Bake at 350 for 15-20 minutes or until a toothpick inserted in center comes out clean.
  • Cool completely before adding Cream Cheese Frosting.

CREAM CHEESE FROSTING:

  • Soften cream cheese and butter.
  • Add vanilla, milk and powdered sugar.
  • Cream with an electric mixer until smooth.
  • Spread icing over cooled pumpkin bars.
  • Refrigerate until ready to serve.

Notes

NOTE: This is really more cake-like than the consistency of cookies or bars.
NOTE: For easier cutting, you may want to freeze the bars for a few hours.
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