Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter … Easy Pumpkin Bars … 4. So moist and packed full of fall flavors. These pumpkin bars were the ticket! Spread the frosting over the cooled pumpkin bars. Fine by me! It is frosted with buttercream frosting instead of the traditional cream cheese frosting because my sister is not a cream cheese fan. You can definitely use different sized pans to make these! Pour the wet into the dry and mix until just combined. Look, trying not to be rude, but really here. Have you Tried this Recipe? } The taste is delicious, I served them for dessert with whipped cream and the family enjoyed them. This recipe is a most definitely 10 star out of 5 star rating! The other had allspice in place of the cloves. Yesterday i made these bars and they are so good; they taste just like pumpkin pie! } All this thanks to my sis baking these and hers being fabulous! Cover leftover bars tightly and store in the refrigerator for up to 5 days. These Easy Pumpkin Bars have cream cheese frosting and will feed a crowd. 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! Do you think one could use buckwheat flour in place of the whole wheat flour? The cinnamon cream cheese frosting takes these bars to the next level and it’s really yummy. These easy and delicious pumpkin bars are the perfect treat for a crisp fall day. Thank you! How to Store Pumpkin Bars with Cream Cheese Frosting. Spices: I used my fall favorites but you can either stick with 1 1/2 teaspoons of pumpkin spice or use what you have on hand. Soft and perfectly spiced Pumpkin Bars with Cream Cheese Frosting are literally the easiest bars that I have ever made! div.related_recipes ul.cols-three li { I substituted the eggs for flax eggs, all the butter for applesauce, and the all purpose flour for oat flour. One had all the same dry ingredients. IF YOU LOVE THIS RECIPE TRY THESE OUT!Pumpkin MuffinsPumpkin BreadApple DumplingsRum CakePumpkin Pie Recipe. div.related_recipes ul.cols-five li {width: 50%;} div.related_recipes h2 { In this special FREE series, I reveal my most powerful SECRETS to great baking. Combine the flour, baking powder, baking soda, salt, and spices in a large bowl then whisk together and set aside. Pour batter into greased 15x10x1-inch baking pan. hi Sofia, sorry I’m just getting to you now. width:20% Wrap well and freeze then defrost overnight and top with cream cheese frosting. Before we get baking, I'll cover some tips for maximizing the pumpkin … Similarly to my carrot cake and spice cake, these bars are wonderful frosted and chilled overnight (covered) as well as served right away. Add a dash of ground cinnamon, or festive sprinkles over the top to make them extra cute. Can I use all All-purpose flour instead of half whole wheat flour? Also I would like to add some dried cranberries, how much should I add? Thanks for sharing great recipes. Thanks for stopping by! STEP 3. I did add chocolate chips to the batter and next time I think I will add pecans or walnuts too. Apple is good but pumpkin is better! Pumpkin Cupcakes with Orange Cream Cheese Frosting Mazola® Corn Oil. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. And you can definitely do that for these. Yes No No Preference. It was hard not to eat several. } I knew I shouldn't have trusted that "butter the pan" without flour), I also made a batch of Paula Deen's pumpkin bars--although I'm not sure I can call them hers since I made so many tweeks to them. Hi! Bake at 350 degrees … display:block;max-height: 178px; Sift remaining ingredients and combine with the pumpkin … Hey! This pumpkin dessert couldn’t be any simpler! 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. Thank you! Did I calculate something wrong? From scratch, moist pumpkin bars are the perfect fall treat and simple enough that anyone can make them. Last updated Nov 29, 2020. https://thecarefreekitchen.com/pumpkin-bars-with-cream-cheese-frosting-recipe I love your recipes!!! So for me, I got a pumpkin “snacking cake” rather than pumpkin bars. div.related_recipes ul li { Instead of a cream cheese frosting, use a classic vanilla frosting. Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and … Set aside. You can freeze pumpkin bars after baking although you should do so before frosting for best results. width:33% Sign up to receive recipes, recommendations and tips straight to your inbox! 5 stars are not enough!!! Both had all applesauce instead of butter. div.related_recipes ul.cols-one li { You definitely don’t want to skip out on the frosting for these pumpkin bars. These easy pumpkin bars will satisfy all your pumpkin cravings. Pumpkin Bars With Cream Cheese Frosting are a moist, light, and fluffy pumpkin sheet cake topped with a delicious cream cheese frosting. Grease a jelly roll pan or if you prefer, a 9×13 pan. In a separate bowl combine the eggs, oil, white and brown sugar, vanilla, milk, and pumpkin puree then whisk together until smooth. Sprinkle some pumpkin pie seasoning, cinnamon, or nutmeg on top of the frosted or unfrosted bars. Once the base is cool cover with the cream cheese frosting, cut and serve. If you skipped the frosting, cover and store plain pumpkin bars at room temperature for up to 3 days or in the refrigerator for up to 1 week. Frosting Options. I added a little extra baking powder because of the oat flour and flax eggs and doubled up on the nutmeg, cloves, and vanilla. Hi Sally! of pumpkin … In a separate bowl combine the eggs, oil, milk, vanilla, sugars, and pumpkin puree then whisk until smooth. In a separate bowl combine the eggs, oil, white and brown sugar, vanilla, milk, and pumpkin … These bars will last for three days in the refrigerator. Adding too much flour to the recipe is the most common mistake. Yum! They were aesthetically pleasing and really, really delicious. } Seriously, I could and do eat it all year round. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. From reading the other comments at least I know I’m not the only one to make a pan of these disappear on my own in 2 days , Hi Sally , I don’t have pumpkin purée in where I live how can I made it at home? Do not overmix. How do you make Best EVER Pumpkin Bars with Cream Cheese Frosting? I think this will be my go-to recipe for using up extra pumpkin . 1. A 9x13 inch pan will give you a slightly thicker bar while a larger sheet pan should probably be sectioned off with foil to make a smaller area for the batter. I was eager to try these pumpkin bars because I had the exact same amount of pumpkin puree left over from last week’s Thanksgiving baking. I can’t wait to see what you cook up for this years St. Patty’s day! and if so do how long? These pumpkin bars are fluffy and moist. Yes, they freeze wonderfully. It took just over 30 minutes for them to cook through. Beat at medium speed, scraping bowl often, until well mixed. 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! Would you like any fruit in the recipe? These bars are made in One Bowl and are ready in … I like to make little swoops all over and then sprinkle with cinnamon before cutting and serving. Pumpkin bars are usually topped with cream cheese frosting. Happy these bars are a hit, Oz! Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the middle of the … Do not overmix. Not much butter and sugar but so soft and moist. Pumpkin: Can’t have pumpkin bars without pumpkin! } Add 1 teaspoon vanilla extract and beat until smooth. Adding too much flour to the recipe is the most common mistake. Cream butter and brown sugar until fluffy. How to Make Butter (NOT OIL) Pumpkin Bars with Cream Cheese Frosting . You may also love our pumpkin crumb pie! I think it tastes better with the buttercream, and it’s a great way to go since you don’t have to refrigerate them. You’ll love the gooey, sticky, and sweet tops– each bite tastes like a muffin top + pumpkin pie combined! But cream cheese frosting does require a little bit of work and I didn’t want a frosting that was more work than the pumpkin bars. Hi Sally, love your recipes! I didn’t change anything in the recipe except that used regular butter which is what I had at hand. Or would that make it taste too earthy? The best, and easiest way to measure flour is by using a scale. It blows my mind that these made with healthier ingredients still have more calories than a sugary pumpkin cheesecake cookie. In a large bowl, combine the first seven ingredients. Pumpkin puree: Just a reminder not to use pumpkin pie filling. It is a great way to increase the shelf life of this special treat. I like to freeze the bars before I wrap them so that the plastic wrap does not freeze to the plastic.