Iced Pumpkin Bars
These pumpkin bars are a fall treat and the icing is to die for.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Keyword: fall desserts, iced pumpkin bars, 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.
Serving: 1g | Calories: 300kcal | Carbohydrates: 51g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 62mg | Sodium: 302mg | Potassium: 164mg | Fiber: 1g | Sugar: 37g | Vitamin A: 4440IU | Vitamin C: 1.2mg | Calcium: 57mg | Iron: 1.4mg