Pumpkin Bars with Cream Cheese Icing
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Pumpkin Bars with Cream Cheese Icing are a must make easy fall dessert recipe!
I love everything pumpkin. Seriously, I could and do eat it all year round. Apple is good but pumpkin is better! 🙂 This recipe is one we use to make at a bakery I use to work at. This love for pumpkin might stem from the fact that I have a birthday around Thanksgiving and often got a candle in a pumpkin pie and not a cake. Fine by me! Yum!
Pumpkin Bars with Cream Cheese Icing
This recipe includes my Cream Cheese Icing recipe but if you aren’t a cream cheese fan (I know there are some people out there who aren’t) here is a link to my Buttercream Frosting recipe. The buttercream will make a tasty substitute!
I like to take a short cut when it comes to smoothing out the icing. I use a cake decorating comb to add a little design to the icing quickly.
Cool the pumpkin bars completely before topping with the icing. This icing will spread best when the cream cheese is close to room temperature.
I would refrigerate these bars to keep best.
More Great Pumpkin Recipes
Pumpkin Sheet Cake with Cream Cheese Icing
Pumpkin Bars with Cream Cheese Icing
Ingredients
Pumpkin Bars
- 4 Eggs
- 1 + 2/3 Cups Sugar
- 1 Cup Vegetable Oil
- 1 15 oz. Can Pumpkin
- 2 Cups Flour
- 2 teaspoon Baking Powder
- 2 teaspoon Cinnamon
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
Cream Cheese Icing
- 12 oz Cream cheese softened
- 1/4 cup Butter softened
- 1 32 oz Bag Powdered Sugar
Instructions
- Preheat oven to 350 degrees.
- Mix the eggs, oil, pumpkin and sugar together with an electric mixer.
- Add the flour, baking powder, cinnamon, salt and baking soda and mix until blended.
- Pour into a greased 9x13 inch pan.
- Bake for 30 minutes or until set in the middle.
- For the icing, beat the cream cheese and butter with an electric mixer until fluffy.
- Add the powdered sugar and mix on low speed.
- Once the bars are cooled completely spread the icing over bars.
Notes
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This recipe is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.
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