The BEST Pumpkin Bars Recipe

I've really got a love/hate relationship with baking. It is something that I genuinely enjoy, but unfortunately the end product always turns out soo delicious it is difficult to turn down seconds

I've really got a love/hate relationship with baking. It is something that I genuinely enjoy, but unfortunately the end product always turns out soo delicious it is difficult to turn down seconds

INGREDIENTS
BARS:

  • 4 eggs
  • 1 2/3 cup sugar
  • 1 cup vegetable oil
  • 16 ounces pumpkin puree
  • 2 cups flour
  • 2 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg

CREAM CHEESE FROSTING:

  • 4 ounces  cream cheese (softened)
  • 1/2 cup butter (softened)
  • 1 1/2 teaspoon vanilla
  • 2 cups powdered sugar

INSTRUCTIONS

  • Preheat the oven to 350°F. Butter a 15×10 inch jelly roll pan and set aside.
  • In a large bowl beat eggs, sugar, oil and pumpkin just until combined. In a medium sized bowl sift together flour, baking powder, cinnamon, salt, soda, and spices. Add to pumpkin mixture and stir just until combined. Spread in greased 15×10 inch pan. Bake for 25 minutes, or until lightly browned and a toothpick comes clean. Allow to cool.
  • For the frosting, cream together cream cheese, butter and vanilla. Gradually add powdered sugar. Beat until smooth and creamy. Frost on pumpkin bars.
  • Slice into pumpkin squares and enjoy!

NOTES

  • You can also use a 9×13″ pan for a thicker bar. Cook for 30-35 minutes.

NUTRITION

  • CALORIES: 143KCAL | CARBOHYDRATES: 23G | PROTEIN: 1G | FAT: 4G | SATURATED FAT: 2G | CHOLESTEROL: 29MG | SODIUM: 139MG | POTASSIUM: 71MG | SUGAR: 16G | VITAMIN A: 2170IU | VITAMIN C: 0.6MG | CALCIUM: 23MG | IRON: 0.7MG