Slowly add in powdered sugar until frosting is a nice thick consistency. This recipe calls for pureed pumpkin, flour, sugar, vanilla and cream cheese. Always grease your pan. Pumpkin Bars with Cream Cheese Frosting have a moist, light, and fluffy pumpkin cake base, and it’s topped with a rich, decadent, creamy frosting for an exquisite, heavenly result. The size of the pan determines how cake-like your perfect pumpkin bars will be. I use gluten-free coconut oil cooking spray. The flavor offers so much more than you can get from a store bought version. If you love these pumpkin dessert bars, you are going to love our Pumpkin Whoopie Pies and The Best Pumpkin Roll Recipe. Frost cooled cake with mixture They are baked in a baking or jelly roll pan, and are most often topped with decadent cream cheese frosting. The size of the pan determines how cake-like your perfect pumpkin bars will be. From ... and eggs – and mix with a hand mixer for two minutes until well combined. Your email address will not be published. These pumpkin bars are best made in a 10 × 15 inch baking pan. Hi Kaela, yes you can! It’s coming quick. Join the Family Dinner Table today. I used a 10x15x1 silpat jelly roll pan and mat. If that is your situation, too, you can freeze the other half of the can to make these again later. I would check them at 9 minutes. It's that quintessential fall flavor that we love to anticipate. I’m so excited to make these . The lovely spiced bars with a thick, dreamy layer of frosting are the perfect treat for pumpkin lovers. But if you are a Pumpkin Pie lover, like myself, watch how to make this Simple Pumpkin Pie, found on our Youtube Channel . They are moist, have just the right amount of spice, and are topped with cream cheese frosting. I love using these for many recipes like these bars. I also have a Pumpkin Muffin recipe that is going up soon which I think is basically the exact same batter, so I’m going to double-check that this substitution works for the muffins too. But I digress… back to our Cream Cheese Pumpkin Bars. Coat a 10-inch by 15-inch jelly roll pan with nonstick spray or use parchment paper. It makes a whole jelly roll pan, so it’s enough to feed a crowd. This site uses Akismet to reduce spam. This post may contain affiliate links. I use them everyday. 6. Or even 1/2 cup. That gives you time to make the cream cheese frosting! Add confectioners’ sugar, vanilla, pumpkin pie spice, and salt. We have hundreds of simple and delicious recipes, your family will love. I can already see them disappearing! Add the vanilla and beat until smooth, then slather the frosting over the cooled bars. (Double the frosting ingredients if you like a lot of frosting. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Did you know I wrote a cookbook? Last week while I was at a church dinner I sampled these wonderful Pumpkin Bars with Cream Cheese Frosting, my friend Lara had made and donated to the event. Pour into a greased 12 x 17 jelly roll pan, Mix together cream cheese, vanilla, butter, milk, powdered sugar until smooth. “GO PACK GO” Frost cake once completely cooled. You'll get requests for these bars all fall long. Easy Pumpkin Bars Recipe This cake is one of our classic fall recipes! Pumpkin Bars are a delicious fall dessert. I made these today. To make the frosting: Beat cream cheese and butter together until fluffy; add powdered sugar and vanilla and beat on high speed until smooth. Just cut the bars into any size you like – depending on how many you are feeding. Preheat oven to 350 degrees F (175 degrees C). For more info check our privacy policy where you will get more info on where, how and why we store your data. I love it because the resulting bars are thinner and you have a more equal cake-to-frosting ratio. I have an OXO jelly roll pan. These pumpkin bars are made in a large 12 x 17 inch jelly roll pan and I knew I could cut them into whatever size I needed depending on how many people showed up! Did you know I wrote a cookbook? In a large bowl, beat the eggs, sugar, oil and pumpkin just until combined. Everyone loved it. If that makes sense. I'm Meggan Hill, the Executive Chef and head of the Culinary Hill Test Kitchen. These Cream Cheese Pumpkin Roll Bars, are the perfect replacement. Required fields are marked *. Let cool completely before frosting. Gradually beat in powdered sugar on low until smooth. I know. To make the frosting mix cream cheese and butter till smooth. This is a guess, so obviously stab it with a toothpick and check it and bake longer as needed. Because of the cream cheese in the frosting be sure and keep the leftovers in the refrigerator – if you have any leftovers! Coming up on our second anniversary of living abroad next month, I’ve decided it’s simply a fact — moving away from home is pretty much guaranteed to make you ridiculously nostalgic for all of your favorite comfort foods. We like a dense pumpkin bar so I use a smaller jelly roll pan. Recipe tips and variations: Jelly roll pan: These bars are made in a 10-inch by 15-inch jelly roll pan. Mix together cream cheese, vanilla, butter, milk, powdered sugar until smooth. Line the jelly roll pan with parchment, or coat the inside with nonstick baking spray. Prepare ahead! Let cool before frosting. Spread evenly over cooled bars. This makes them thinner, perfect for serving a crowd, and hand held. How soon are you going to make the bars? In lattes and cookies and even candies, we celebrate this tasty fruit until our taste buds can’t take it anymore. In a standing mixer fit with the paddle attachment, or with an electric hand mixer, beat cream cheese and butter until smooth. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. The flavor is perfect and the frosting is great. In a large bowl, whisk together sugar, pumpkin, and oil. Scrape the bowl down and mix once more. * Disclaimer: All nutrition information are estimates only. This makes them thinner, perfect for serving a crowd, and hand held. Pumpkin Bars with cream cheese frosting are a delicious fall dessert. Give your cream cheese and butter ample time to soften. Both our good, but I favor the side with cream cheese frosting. Enjoy! Good question! You may also love our pumpkin crumb pie! Bake at 350° F for 25-30 minutes. Whisk in eggs. Combine frosting ingredients and beat with an electric mixer. For me, the cream cheese frosting is the best part, just slather it on!! Some friends from our church gave me this recipe. Does that make sense? Delicious pumpkin bars with cream cheese frosting. Come join our Facebook Group! Learn how your comment data is processed. Every recipe is developed, tested, and approved just for you. Once the base has cooled completely spread the cream cheese frosting all over the top. Preheat oven to 350F. The cookbook is from members of a Lutheran church. Mix it all thoroughly. Cool and slather with cream cheese frosting. (These are delicious, and could be served as a breakfast treat without any frosting. Wish I could have a bite right now! And then it transitions into our favorite flavor to complain about! Thanks for pointing it out! The answer is YES!! Another of your fabulous recipes. Line a 10x15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. I always do half of the pan with chocolate chips on top and the other half with cream cheese frosting in order to please all members of my family. Step 3: In stand mixer—beat eggs, then add white sugar, vegetable oil, and pumpkin—mix for 2 minutes. In April we got 38′ of snow! These easy frosted Pumpkin Bars can be made with either canned pumpkin OR canned pumpkin pie mix: Whatever is in your pantry. Pumpkin Bars with Cream Cheese Frosting have a moist, light, and fluffy pumpkin cake base, and it’s topped with a rich, decadent, creamy frosting for an exquisite, heavenly result. pour into pan. Ingredients for Pumpkin Bars With Cream Cheese Frosting. You’ll know it’s ready when a toothpick inserted into the center of the cake comes out clean. You could bake it in a 9×13 pan also and have a simple pumpkin … If you can relate, these bars (my mom’s trusted recipe) are going to make your day, and possibly your whole week! Pour into greased jelly roll pan and bake at 350° for 25 -30 minutes. I personally think the full 2 cups of sugar from the originally recipe belongs in the Pumpkin Pie Mix version, too. I attended a 2-year Culinary Arts program in southern California and graduated in May 2018. Eat. But these pumpkin bars are baked in a 10×15 jelly roll pan (instead of a 9×13 pan). These delicious bars are an easy dessert that is made with pumpkin puree. And temp stays at 350 degrees. This form collects your name, email, and content so that we can keep track of the comments placed on the website. This recipe was … Cool completely, at least 30 minutes. Why does the cook time at the top of recipe differ from the one in the directions? 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. Can’t go wrong with cream cheese … In a bowl, whisk together the dry ingredients: flour, baking soda, baking powder, pie spice, cinnamon, and salt. I think I make a batch of cream cheese frosting that is slightly bigger. Pumpkin Sheet Cake. 4. 6. This is the BEST pumpkin bar recipe you’ll ever encounter!. Their members must have a lot of German people because the title of the book is in German, “Schmecht Gut!” and several … Once smooth with no lumps, add vanilla. Ingredients for Pumpkin Bars With Cream Cheese Frosting… Bake for 20 to 25 minutes, until a toothpick inserted comes out clean. But these pumpkin bars are baked in a 10×15 jelly roll pan (instead of a 9×13 pan). A quick Thanksgiving dessert. ... UPDATE : Sorry there was a “jelly roll pan” typo in the recipe. ! Yum! I have a confession: I DOUBLE the cream cheese frosting recipe. :D I think it’s perfect with all the sugar. Add in the cinnamon and salt. Born and raised in Wisconsin, I am the Executive Chef and head of the Culinary Hill Test Kitchen. -Meggan. Best Frosting for Pumpkin bars. Hope u can make it back to WI for a visit before the snow flies. Preheat oven to 350 degrees F (175 degrees C). Pumpkin Bars with Cream Cheese Frosting Recipe: If you want to kick your Better Than Sex Pumpkin Cake up a notch, use this pumpkin cake recipe instead a cake mix. ). Toss them all together to combine and add them to the pumpkin/oil mixture. You can also make them in a 9 x 13-inch pan, and they will just be a thicker bar. Might take 12-14 minutes, but please check them at 9. ... Pour into an ungreased 10 x 15 jelly roll pan and bake for 27-30 minutes or until toothpick inserted comes out clean. For a thinner bar: Spread batter into a greased jelly roll pan and bake for 18-20 minutes, checking for doneness with a toothpick. Thanks! This is one of their family’s  favorite holiday recipes. But, if you want to cut out 1/4 cup sugar or something, you can probably get away with it. They’re still fabulous without a special garnish on top! That’s plenty of time, thank you so much! Do pumpkin bars with cream cheese frosting freeze well? Depends on how risk-averse you are. The 13 x 18 size is perfect and I use them for everything! If you love these pumpkin dessert bars, you are going to love our Pumpkin Whoopie Pies and The Best Pumpkin Roll Recipe. Pour the batter into the pan. Check out the. Read more. To make the frosting, beat together the cream cheese and softened butter until smooth. – I have at least six of these in my kitchen. Pumpkin Bars with Cream Cheese Icing. They look perfect! If you have any other questions, or you need anything else, just let me know! Increase the baking powder to 3 teaspoons (instead of 2), omit the cinnamon and pumpkin spice, and then swap in 16 ounces of your canned pumpkin pie mix (instead of the pure pumpkin). Spread into prepared pan. I hope you love these! Receive my FREE 5 Instant Pot Meals in 5 Minutes E-Course, This e-course includes my most popular Instant Pot recipes and my FREE weekly Meal Plan. Enjoy! The cake is moist and flavorful, the cream cheese frosting buttery and divine. 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