My coworkers and I had a potluck to celebrate some birthdays. There is always lots of great food and I decided to bring pumpkin bars. I hadn’t made them in ages and I couldn’t even remember what happened to my old recipe. I decided to just find a recipe online and this one is adapted from Paula Deen on Food Network.
These bars are so incredibly moist. We ate the leftovers two days after I baked them and they were still very moist and fresh tasting. Of course the cream cheese frosting puts them over the top; it doesn’t get any better than that.
For The Pumpkin Bar:
1 ⅔ cups Granulated Sugar
1 cup Oil ( I used Canola – Vegetable is also fine)
15-ounce Can Pumpkin
1 tsp Vanilla
2 cups Sifted All-Purpose Flour
2 tsp Baking Powder
2 tsp Ground Cinnamon
1 tsp Salt
1 tsp Baking Soda
For The Cream Cheese Frosting:
8-ounce Package Cream Cheese, softened
½ cup Butter Or Margarine, softened
3 cups Sifted Confectioners’ Sugar
1 tsp Vanilla Extract
Preheat the oven to 350 degrees F. Grease or spray a 13 by 9-inch baking pan.
In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil, canned pumpkin and vanilla on medium speed until light and fluffy.
Combine the flour, baking powder, cinnamon, salt and baking soda in a large bowl.
Hand mix the dry ingredients into the pumpkin mixture until just combined. Do not over mix. Spread the batter into the prepared 13 by 9-inch baking pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. (I needed 35 minutes for the center of the cake to get completely done.) Cool completely.
In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.