you’ll love these soft and richly spiced pumpkin bars topped with silky cream cheese frosting. these easy pumpkin bars will satisfy all your pumpkin cravings. if you’re in the mood to try some other delicious pumpkin recipes, then try my easy pumpkin chocolate chip bread or my pumpkin spice pancakes. combine the flour, baking powder, baking soda, salt, and spices in a large bowl then whisk together and set aside. 4. transfer batter into your prepared pan and smooth out with an offset spatula. 5. beat the room temperature butter and cream cheese until smooth and then add the confectioners sugar, vanilla, and beat on high for about 3 minutes or until light and creamy.
6. once the base has cooled completely spread the cream cheese frosting all over the top. so the recipe calls for a 10x15x1 inch jelly roll pan but you make them in a 9×15 pan and they’ll be great, just a little thicker. i love these with cream cheese frosting but they are also great drizzled with caramel, dusted with powdered sugar or topped with a brown butter buttercream! these bars will last for three days in the refrigerator. you can freeze pumpkin bars after baking although you should do so before frosting for best results. if you’ve tried this pumpkin bars recipe then don’t forget to leave a rating and let me know how you got on in the comments below, i love hearing from you! i’m john kanell, a husband, dad to twins lachlan and george, los angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother.
i think by adding the pumpkin pie spice it may add more of a kick to the recipe. for the frosting, i used 8 oz of cream cheese and 3 cups of powdered sugar, which made about ½ cup more than i needed. i only had whipped brown sugar/cinnamon flavored cream cheese to work with so i used that with a small amount of milk, butter and powdered sugar for the icing. i used unsweetened applesauce in place of the oil, and egg beaters in place of the eggs. i added more cream cheese and less butter for the frosting, which my friends loved. i think by adding the pumpkin pie spice it may add more of a kick to the recipe. the cream cheese frosting gives it more flavor and was a great recipe. i also used lowfat cream cheese for the frosting and left out the butter. i also used applesauce in place of the oil, and was pleased with the result. very moist, i used a 9×13 and cooked a little longer to make up for the thicker cake. i followed the recipe exactly and i didn’t think that these were too cake-like. i used 1/3 cup oil and 1/3 cup applesauce in place of the one cup of oil. the only change i made was to use 4 oz of cream cheese instead (as other reviewers mentioned).
i have used this recipe several times and thought i finally needed to leave a review. i cut the oil in half and added a half cup of applesauce and yum! i made these for our homeschool party, and they were a huge hit!! i made up the icing, stuck it in the fridge, and allowed everyone to ice them on their own. i could probably have reduced the oil to 1/2 cup and still have it be very moist because of the extra pumpkin. i made a healthier version of these bars and they are still so yummy. the two changes i made was adding a 1/2 tsp of nutmeg, and frosted the bars with cream cheese frosting ii. i make it in a sheet cake pan, because i don’t have the right size jelly roll pan, and it makes a very moist cake rather than a bar. i made this for tailgating today and it was a huge hit!!! i will probably make this again and save it in my recipe folder.. but as a cake. i also added pumpkin pie spice and kept the cinnamon as was called for in the recipe. moist and the cream cheese frosting is delicious. i used only 1.5 tsp cinn, then added 1/4 tsp nutmeg, 1/2 tsp pumpkin pie spice and 1/4 tsp groung clove.
how to make pumpkin bars 1. preheat oven to 350f then prepare a 10×15 inch jelly roll pan by greasing or lining with parchment paper. 2. in a these pumpkin bars are a made-from-scratch treat of moist, flavorful sheet cake topped with luscious cream cheese icing for the ultimate fall treat. ingredients 4 large eggs, room temperature 1-2/3 cups sugar 1 cup canola oil 1 can (15 ounces) pumpkin 2 cups all-purpose flour 2 teaspoons ground, 5 ingredient pumpkin bars, 5 ingredient pumpkin bars, healthy pumpkin bars, pumpkin bar recipe, paula deen pumpkin bars.
ingredients. 1x 2x 3x ; 2 cups all-purpose flour ; 2 teaspoons cinnamon ; 2 teaspoons baking powder ; 1 teaspoon baking soda ; 1/4 teaspoon salt ▢ 29 oz pumpkin puree ▢ 1 cup granulated sugar ▢ 1/2 cup brown sugar, packed ▢ 3 eggs ▢ 1 cup vegetable oil ▢ 2 cups all-purpose ingredients 2 cups (250g) all-purpose flour (spoon & leveled) 1 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1, pumpkin bars recipe in 9×13 pan, to die for pumpkin bars, libby’s pumpkin squares recipe, pumpkin bars with nuts. easy pumpkin bars3 large eggs room temperature.1 cup brown sugar packed.1 cup granulated sugar.1 cup canola oil.1 (29 oz) can pumpkin puree about 3 1/2 cups.2 cups all purpose flour.1 teaspoons baking powder.1/2 teaspoon baking soda.
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