These pumpkin bars are a fall treat and the icing is to die for.
Pumpkin: A Fall Favorite
It’s autumn so all thoughts turn to pumpkin–of course!
These bars are nice and moist so they’re a good keeper, but do store them in your refrigerator for longer keeping.
The moist and spicy cake blends so well with the rich icing that’s on top. This icing is so good, you can eat it alone with a spoon. It’s the perfect icing, in my opinion. It’s rich without being too sweet because it has a nice sharpness from the cream cheese.
Now is the time that canned pumpkin will be featured in stores at a special price.
These bars use a 15 ounce can, so if you buy that size there will be nothing left over to spoil. I tend to buy the larger 29 ounce can because in my area, that’s the size that seems to go on sale most.
Since most recipes for pies, cookies and cakes call for the smaller can, I tend to have half of the can left over. What I do is simply freeze what’s left. Pumpkin can be used in many recipes–even savory ones. I’ve also heard that you can use it to replace the fat in baking just like apple sauce.
Do you know dogs love pumpkin? Well, they do so add it to their food if you don’t want to freeze any excess. Mixed with rice, it’s the perfect cure for when your pup gets a “stomach” issue. Just mix it with some cold cooked rice.
Now For The Icing
To get the best results, sift the confectioner’s sugar. This is a step I never used to think was necessary and many times, my icings would leave much to be desired. So now I take the time to sift.
Make sure your cream cheese and butter are at room temperature. It’s also best–for all baking not just here–to use unsalted butter. Different butter brands have different salt amounts. Some are quite salty so it’s safe to stick to unsalted in baked goods and sweets.
Iced Pumpkin Bars
- 4 large eggs
- 1 2/3 cups sugar
- 1 cup canola oil
- 15 oz canned pumpkin puree NOT pumpkin pie filling
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 6 oz cream cheese softened
- 2 cups confectioners' sugar
- 1/4 cup butter softened
- 1 tsp vanilla extract
- 1 to 2 tbs heavy cream or half-and-half
- In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well.
- Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely.
- For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough cream to achieve spreading consistency. Spread over bars. Store in the refrigerator.