The perfect dessert to bring to a Halloween gathering or Thanksgiving meal Pumpkin Bars with White Chocolate-Cream Cheese Frosting This pumpkin bar recipe is not only going to become a seasonal favorite, it’s one you’ll want to make year-round. I got 48 hours out of my batch, which are small, but the perfect serving size. They are moist and dense – the kind of bar you need to eat with a fork, not handheld – and the cream cheese frosting gives great tangy balance. Back to Pumpkin Bars with Cream Cheese Frosting. Pumpkin Bars with Cream Cheese Frosting are such a classic, easy recipe! I followed the directions exactly (except for the pan size) and made the frosting that goes along with it and I promise you will NOT be disappointed with this recipe. Preheat oven to 350 degrees F (175 degrees C). I'm a recipe collector and creator. Yes, but add extra bake time because they’ll be thicker . My family really liked these bars! Also, sign up to receive an email in your inbox for each new recipe: If you MAKE & LOVE this recipe, share it on Instagram and tag me @melissa_pplates and/or #persnicketyplates so I can see it. Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Percent Daily Values are based on a 2,000 calorie diet. Then spread on top of the pumpkin bars with a spatula. Pumpkin Bars with Cream Cheese Frosting are the quintessential fall recipe you expect to see at the Thanksgiving dessert buffet.Loaded with pumpkin flavor and a delicious homemade cream cheese frosting, these are a simple but decadent treat everyone loves. Beat in the maple syrup, then mix in the confectioners' sugar and salt. We used an 8x12 metal pan so it took about 40 minutes to cook but what we ended up with was a perfect pumpkin cake! Request to join HERE. this link is to an external site that may or may not meet accessibility guidelines. Store these bars covered in the refrigerator for 3-5 days. In a medium bowl, sift together flours, baking powder, baking soda, cinnamon and salt. 2 tsp. Pumpkin Bars with Cream Cheese Frosting This is one of the best desserts that I have ever made using pumpkin. Frost the bars … I feel like I might be stoned for saying that, given the pumpkin-spice-everything mentality that hits this time of year. I used half of the amount of powdered sugar for the frosting and mixed 2 tsp of nutmeg and cinnamon into it. Learn how your comment data is processed. ).The icing perfectly complemented the flavors in the bars-an awesome dessert. The cream cheese frosting on these pumpkin bars is so light and airy, I reckon you’ll be using it on many baked goods in the future! Ready? Cool completely. After that, it was fantastic! I love to share easy-to-make recipes without fancypants ingredients that the whole family will love. Servings 48 Cream cheese frosting complements the spiced flavor of these pumpkin bars for an irresistible fall treat. EASY. In a large bowl whisk together the pumpkin, eggs, canola oil, sugars, maple syrup, and vanilla until combined. It’s a win win when the recipes are easy and delicious! Spray a large jelly roll pan with cooking spray. Did I mention these are easy? It’s perfectly sweet, without being sickly, and works so well with the spice in … I think I'll go have another one! Your daily values may be higher or lower depending on your calorie needs. I can handle it though – I don’t like coffee or wine either. I listened to other reviewers and decreased the confectioners sugar to 2 cups. Pumpkin Bars: 1- 16oz. Pour into the prepared pan and bake for 25-30 minutes until set and toothpick inserted into the center comes out clean. Pumpkin Bars with Cream Cheese Frosting is such a classic, easy recipe! Information is not currently available for this nutrient. MY family could not get enough of these! I am using jelly roll pans today just to see if it's any different (and will update my post accordingly). The bars were moist, flavorful and kept well for several days (they didn't last very long! 578 calories; protein 4.7g 9% DV; carbohydrates 71.3g 23% DV; fat 31.7g 49% DV; cholesterol 92.4mg 31% DV; sodium 454.2mg 18% DV. Soft fudgy pumpkin blondies flavored with lots of pumpkin pie spices are topped with a honey cream cheese frosting for the ultimate fall themed pumpkin bars! Beat on medium speed until incorporated, 2 minutes. On the frosting I cut back to 2 cups of powdered sugar. I LOVE seeing what you make & I’ll share it in my stories! After that, it was fantastic! Amount is based on available nutrient data. Cut into squares and serve! these were very good bars and they froze well too! Nutrient information is not available for all ingredients. To a medium mixing bowl, add all "frosting" ingredients and beat on medium until smooth. Pumpkin Bars with Cream Cheese Frosting. Pour batter into the prepared pan. You’re going to want to keep this recipe for all sorts of things. With a hand mixer (or a stand mixer), mix on low speed until moist and then medium speed for 2 minutes. First time I made this, I used a 9x13 baking dish because I didn't have a jelly roll pan at the time. This is my first time enjoying pumpkin without a chocolate component and I think you’ll love them, too! Add the dry ingredients and stir until completely combined, making sure to check for any flour pockets in the batter. It started when I made the Pumpkin Chocolate Marble Bundt Cake. Pumpkin Bars with Cream Cheese Frosting {Paleo, Gluten Free, Dairy Free} These Paleo Pumpkin Bars are a fun and healthy way to enjoy fall baking season! Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. blocks cream cheese Pumpkin Puree. The full printable recipe is below, but at a glance you’ll need pumpkin puree, eggs, sugar, oil, pumpkin pie spice, cinnamon, flour, baking powder and soda and salt. Can I make these in a 9×13 pan? Keep refrigerated; they taste MUCH better this way! So for the icing to be "cream cheesier", I would recommend the following for the icing: can pumpkin 1- cup oil 2- cups white sugar 2- teaspoons baking powder 1- teaspoon baking soda 2- teaspoons Cinnamon 1/2- teaspoon salt 4- eggs 2- cups flour Cream Cheese Frosting: 1- 3oz. This was my first time making these Bars but I made some adjustments to make it a healthier option. Such a classic, easy recipe and serve baking, you ’ ll love them, too put on.! Eat one piece of dessert, broke his rule serving size many you are following medically... Favorite recipes easy moist flavorful and kept well for several days ( they didn ’ t like or! These were very good bars and there is way to much frosting ever using. 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