As we enter autumn, I always look forward to the change in weather, the vibrant colors as leaves change from green to various shades of reds, oranges, and browns, the cozy evenings in front of the fireplace, Thanksgiving and Christmas, and all things pumpkin and apple. Although I’m not a fan of the famous pumpkin spice drinks, I do love a delicious, moist, pumpkin dessert and there is something about the fragrance of the spices mixed with pumpkin warming in the oven that I love.
When it comes to fall flavors, pumpkin is pretty much where it’s at and this moist, pumpkin bar dessert won’t disappoint! Not to mention your house will smell amazing while this bakes away in the oven! I love this recipe for its simplicity and the fact that it can be made days in advance if necessary. The cooling time takes the longest and if you’re skipping the cream cheese frosting, you don’t have to wait as long but honestly, the cream cheese frosting really tops these bars off so my recommendation is… don’t skip the frosting. You won’t regret it.
Super moist #pumpkin bars #fallflavors #frugalliving #pumpkindesserts Share on XI like to make these pumpkin bars in a half-sheet pan which is perfect for the fall festivies. The bars come out at the perfect thickness and you get a larger number of bars. If you prefer thicker bars and have fewer mouths to feed, you can make them in a 9 x 13 pan but you might need to adjust the baking time a little as they will take longer to bake.
Do you have a favorite fall dessert? Share in the comments below. I’m always looking for tried and true recipes to share with my family.
Super Moist Pumpkin Bar Dessert
Super Moist Pumpkin Bar Dessert with Cream Cheese Frosting
Ingredients
Pumpkin Bars
- 4 Eggs
- 2 cups Sugar, granulated
- 1 cup Vegetable or Coconut Oil
- 15 oz Pumpkin
- 2 cups Whole Wheat Pastry Flour
- 2 tsp Baking Powder
- 2 tsp Cinnamon, ground
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Ginger, ground
- 1/4 tsp Cloves, ground
Cream Cheese Frosting
- 3 oz Cream Cheese
- 1/3 cup Butter
- 1 tsp Vanilla
- 2 cups Confectioner's Sugar
Instructions
- Preheat oven to 350 degrees F. Lightly grease the bottoms and sides of a 15x10-inch pan or a 9x13-inch pan with shortening.
- In a large mixing bowl, beat the eggs, sugar, oil, and pumpkin until smooth.
- Stir in the flour, baking powder, cinnamon, baking soda, salt, ginger and cloves.
- Pour the batter into your cake pan and bake for 25-30 minutes or until golden brown.
- Cool bars completely while still in the pan. It will take approximately 2 hours.
- In a medium mixing bowl, beat the cream cheese, butter, and vanilla until smooth. Gradually add in the confectioner's sugar, one cup at a time, until smooth and spreadable.
- When completely cool, frost the bars and garnish with a light dusting of cinnamon.
- Place bars in the fridge until firm. Cut bars into desired size and serve. Refrigerate leftovers.
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