These frosted spiced pumpkin bars are always a hit!
Welcome to Friday of #10DaysofTailgate! You made it! But wait–don’t go away after reading this. Be sure to enter our fabulous giveaway and learn more about our quest to share tons of tailgating recipes during the last ten days of September. We are more than halfway through, but we still have more yumminess headed your way.
The best recipes always come from moms and grandmas, right? Though this recipe for pumpkin bars isn’t my mom’s original recipe, she is the one who introduced me to them. These pumpkin bars are the pumpkin bars of your dreams, people! They are SO good and relatively easy. What makes these pumpkin bars utterly delicious is their texture, I think. I hate when recipes are called “bars” but they’re really a sheet cake. These bars aren’t cakey but they aren’t as fudgy as brownies either. They are moist, gooey, buttery, and oh so indulgent! Healthy they are not, so if you’re searching for that, sorry but you’re outta luck. The creamy frosting on top is sweet but not over the top, and provides the perfect creamy topping to a sweet, pumpkin spiced bar.
Though I’m sharing this recipe for a tailgating event, these bars would be equally at home at a bridal shower, potluck, or your Thanksgiving dinner table. Frosting always makes sweets look fancier, I think! They’re on the of the first pumpkin desserts I made in my Tennessee kitchen last fall and they’re one of my favorite fall desserts. I hope you like them as much as my family does!
courtesy Patty Ronning as adapted by Paula Deen
- 4 eggs
- 1 2/3 cup sugar
- 1 cup canola oil
- 1 – 15 ounce can pumpkin puree
- 2 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Preheat oven to 35o degrees. Grease a 9×13 inch pan with cooking spray.
With an electric mixer [stand or otherwise], beat together eggs, sugar, oil, and pumpkin until fluffy. Mix dry ingredients in a bowl: flour, baking powder, pumpkin pie spice, baking soda. Gradually add dry ingredients to the pumpkin mixture. Mix on low until batter is smooth.
Bake for 30 minutes, then cool completely before frosting.
When ready to make frosting, beat cream cheese and butter together with a mixer until smooth. Slowly add the sugar, mixing on low until combined. Stir in vanilla, frost, and cut into bars.
Spiced Kofta with Carrot Karma Yogurt Dip by Culinary Adventures with Camilla
Pumpkin Bars by The Pajama Chef