Best Pumpkin Bars
Moist cake-like bars made out of pumpkin and spices with cream cheese frosting- no cake mix here- totally from scratch & one of the most sought out recipes I have. This is always a hit at Fall holiday functions.
Moist cake-like bars made out of pumpkin and spices with cream cheese frosting- no cake mix here- totally from scratch & one of the most sought out recipes I have. This is always a hit at Fall holiday functions.
- Carbohydrate 16.6427345901751 g
- Cholesterol 35.4900733275422 mg
- Fat 48.9657787246979 g
- Fiber 0.11578610780504 g
- Protein 1.24084431179517 g
- Saturated Fat 12.7832337659743 g
- Serving Size 1 1 Serving (107g)
- Sodium 3997.54300468614 mg
- Sugar 16.5269484823701 g
- Trans Fat 2.72005387437629 g
- Calories 502 calories
Step-by-step
- Mix eggs, sugar, oil, salt, baking soda, flour, baking powder, cinnamon and pumpkin in large mixing bowl.
- Mix well.
- Spread into ungreased 15x11 baking pan.
- Bake for 25-30 minutes at 350 degrees.
- Do not overbake- check with toothpick.
- Let cool before icing.
- In small bowl mix cream cheese, butter, vanilla, and sugar.
- Spread on bars after they have cooled.
Unlike a traditional layered layer cake that requires precise leveling and stacking, these single-pan pumpkin bars rely on a dense, uniform crumb structure achieved by mixing liquid oil and solid butter with canned pumpkin puree.
- Substitute the oil with melted coconut oil at a one-to-one ratio, noting that a distinct coconut aroma will remain in the finished crumb.
- Bake the batter in an ungreased 15x11-inch baking pan at 350 degrees Fahrenheit for 25 to 30 minutes.
- Insert a wooden toothpick into the center of the slab; it should emerge with a few moist crumbs clinging to it rather than wet batter to prevent dryness.
- Cool the baked base completely to room temperature before applying the cream cheese frosting, or the butterfat in the topping will melt and slide off the surface.
- Store frosted bars in an airtight container in the refrigerator for up to four days, or freeze the unfrosted sheet wrapped tightly in plastic for up to two months.
Thaw frozen portions overnight in the refrigerator before applying freshly whipped frosting. Proper cooling guarantees the structural integrity of the cream cheese layer.
