They are super easy. Most people won't think twice about serving basic cornbread when is on the table. 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. I LOVE seeing what you make & I’ll share it in my stories! They taste just as good cold as they do warm. I used half of the amount of powdered sugar for the frosting and mixed 2 tsp of nutmeg and cinnamon into it. For the frosting, cream together the cream cheese, butter and vanilla. These pumpkin pie bars are a delicious cross between a quick bread and a delicate cake, loaded with pumpkin and topped with a delicate cream cheese frosting. Yes, but add extra bake time because they’ll be thicker . blocks cream cheese Set aside. EASY. You have successfully joined our subscriber list. These bars are absolutely delicious!! Then I progressed to Pumpkin Chocolate Chip Cookies. The cream cheese frosting requires cream cheese, butter, vanilla, powdered sugar, salt and milk or cream. I listened to other reviewers and decreased the confectioners sugar to 2 cups. These bars are made in One Bowl and are … ).The icing perfectly complemented the flavors in the bars-an awesome dessert. sugar. EASIEST Pumpkin Bars with Cream Cheese Frosting. But made in a 9x13 baking dish, it was divine. And that won’t be a problem since this recipe uses pure canned pumpkin, which makes for Cream the butter and cream cheese together to make the frosting. Ingredients 1 15 oz can pumpkin 2 eggs 2 cup flour 1 cup sugar 1/2 cup oil 1/4 tsp ground ginger 1/8 tsp ground cloves 1 tsp cinnamon 1 tsp vanilla 1/2 tsp salt 1 tsp baking powder 1/2 tsp baking soda Frosting: 4 oz cream cheese 3 tbsp butter softened 1 tsp milk 1 From scratch, moist pumpkin bars are the perfect fall treat and simple enough that anyone can make them. Whether it is a spice, apple, or carrot cake they are all better because of the frosting added on. Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and … Beat on medium speed until incorporated, 2 minutes. 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. Grab a cup of hot chocolate or apple cider and warm up any chilly day with these easy pumpkin bars. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. This post may contain affiliate links meaning if you buy from them, I will make a few pennies, at no cost to you. Pumpkin Bars with Cream Cheese Icing This recipe includes my Cream Cheese Icing recipe but if you aren’t a cream cheese fan (I know there are some people out there who aren’t) here is a link to my Buttercream Frosting recipe. They are: For the cream cheese frosting, you’ll need: powdered sugar, butter, cream cheese, milk, and vanilla extract. Back to Pumpkin Bars with Cream Cheese Frosting. While bars are cooling, make the frosting. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon. Your daily values may be higher or lower depending on your calorie needs. Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Store these bars covered in the refrigerator for 3-5 days. MY family could not get enough of these! To a medium mixing bowl, add all "frosting" ingredients and beat on medium until smooth. I love to share easy-to-make recipes without fancypants ingredients that the whole family will love. Pumpkin Bars with Cream Cheese Frosting. My husband who loves desserts, but will only eat one piece of dessert, broke his rule. 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. First time I made this, I used a 9x13 baking dish because I didn't have a jelly roll pan at the time. The bars were moist flavorful and kept well for several days (they didn’t last very long! Add all "bar" ingredients to a large bowl. Once bars are completely cooled, spread frosting evenly over the top. Pumpkin Bars with Cream Cheese Frosting This is one of the best desserts that I have ever made using pumpkin. I thought the icing tasted like sweetened, whipped butter (I couldn't taste the cream cheese at all) so I tossed 1/3 of the icing in the trash, added another block of cream cheese and 1/2 c. conf. STEP ONE: Add all the “bar” ingredients to a bowl – that’s the flour, sugar, baking powder & soda, cinnamon, nutmeg, salt, cloves, oil, pumpkin, and eggs – and mix with a hand mixer for two minutes until well combined. I’d love to have you! Pour into the prepared pan and bake for 25-30 minutes until set and toothpick inserted into the center comes out clean. STEP THREE: Once the bars are completely cooled, spread the frosting evenly over the top, slice into bars, and serve! I have made it 3 times in the past two weeks-everyone who tries it absolutely loves it! Love anything made with pumpkin. Pumpkin Bars with Cream Cheese Frosting is such a classic, easy recipe! The kids loved it, my husband loved it, my Mom was visiting and sneaked out in the middle of the night to eat the last piece. Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set … Pumpkin Chocolate Chip MuffinsCinnamon Sugar Pumpkin DonutsPumpkin SconesPumpkin Delight. 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. So for the icing to be "cream cheesier", I would recommend the following for the icing: 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! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Info. blocks cream cheese To make the frosting: Beat the cream cheese and butter together. sugar. 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. While they are baking, you can then make the amazing cream cheese frosting. While bars are cooling, make the frosting. This is my first time enjoying pumpkin without a chocolate component and I think you’ll love them, too! By Meggan - October 12, 2020. Fabulouse! My first faceless recipe for October. I can handle it though – I don’t like coffee or wine either. Please come back & let me know how it turned out! Add your own twist by mixing in walnuts, raisins or chocolate chips. In a large bowl whisk together the pumpkin, eggs, canola oil, sugars, maple syrup, and vanilla until combined. This is a cake not bars and there is way to much frosting. I have a bit of a confession. Mix your pumpkin puree mixture together with your almond flour mix, and then feel free to start baking your bars. After that, it was fantastic! It was moist, perfectly sweetened, not too pumpkin-y. When they are baking, the fill your house with the most incredible pumpkin … Follow along on my social media so you never miss a post! Store bars covered in the refrigerator for 3-5 days. Pumpkin Spice bars are so delicious. Set aside. Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Gradually add confectioners' sugar; beat until smooth. Add all "bar" ingredients to a large bowl. It’s perfectly sweet, without being sickly, and works so well with the spice in … 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! Add comma separated list of ingredients to exclude from recipe. In a medium bowl, sift together flours, baking powder, baking soda, cinnamon and salt. It lasted 24 hours. I always enjoy this type of dessert when it comes to the cream cheese frosting. Pour into the prepared pan and bake for 25-30 minutes until set and toothpick inserted into the center comes out clean. I got 48 hours out of my batch, which are small, but the perfect serving size. See disclosure. Servings 48 Cream cheese frosting complements the spiced flavor of these pumpkin bars for an irresistible fall treat. I used only 3 eggs (that's all I had) and added 1 tsp of pumpkin spice and 1 cup chopped walnuts. Amount is based on available nutrient data. It started when I made the Pumpkin Chocolate Marble Bundt Cake. Pour into a 15 x 10 jelly roll pan and bake for 25-30 minutes at 350. Add confectioners’ sugar, vanilla, pumpkin … Pumpkin Bars: 1- 16oz. Beat until smooth and creamy. Gradually add powdered sugar. Pour batter into the prepared pan. For the bars, you just need a handful of pantry staples. A little too much frosting for my taste though. this link is to an external site that may or may not meet accessibility guidelines. 1/2 c. butter, softened Notify me of follow-up comments by email. Quick and easy pumpkin bars recipe with cream cheese frosting, requires simple ingredients. I added choc chips on the top of half the bars while cooking and it was a Big Hit! Frost the bars … I make these simple pumpkin bars with cream cheese frosting a lot during the Fall season and it always makes its way to my Thanksgiving dessert menu as well. You saved Pumpkin Bars with Cream Cheese Frosting to your. I am using jelly roll pans today just to see if it's any different (and will update my post accordingly). Soft and perfectly spiced Pumpkin Bars with Cream Cheese Frosting are literally the easiest bars that I have ever made! From Paula's Pumpkin Bars to Giada's Spiced Apple-Walnut Cake With Cream Cheese Icing to the classic Red Velvet Cake, it's hard to escape cream cheese frosting's creamy goodness. Add comma separated list of ingredients to include in recipe. Everyone loved it!! 1 (8 ounce) package cream cheese, softened. Did I mention these are easy? 2 tsp. Perfect holiday treat for you and your family to enjoy! These easy frosted Pumpkin Bars can be made with either canned pumpkin OR canned pumpkin … Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Learn how your comment data is processed. 1/2 c. butter, softened Request to join HERE. The bars were moist, flavorful and kept well for several days (they didn't last very long! Spray a large jelly roll pan with cooking spray. 2 8 oz. Pumpkin Puree. Can I make these in a 9×13 pan? This site uses Akismet to reduce spam. I will be making these again and again and again :). After that, it was fantastic! I ended up needing to bake it for 36 minutes since it was a deeper dish and it turned out just like a regular cake. As mentioned, these bars are made using canned pumpkin puree. package Cream Cheese 1- stick or 1/2 cup butter 2- cups powder sugar 1- … Cool completely. I'm a recipe collector and creator. You know you're baking something good when while its in the oven baking, you get a UPS package and the driver tells you "wow, whatever you're baking smells delicious!". Beat in the maple syrup, then mix in the confectioners' sugar and salt. 2 tsp. I think I'll go have another one! these were very good bars and they froze well too! STEP TWO: While the bars are cooling, make the cream cheese frosting by mixing the room temperature powdered sugar, butter, cream cheese, milk, and vanilla in a large bowl on medium speed until smooth. ).The icing perfectly complemented the flavors in the bars-an awesome dessert. They are soft, moist, firm and the perfect Thanksgiving dessert. With a hand mixer (or a stand mixer), mix on low speed until moist and then medium speed for 2 minutes. I noticed the second serving he had was quite large. Nutrient information is not available for all ingredients. September 15, 2020bars & brownies, Desserts, Your email address will not be published. Preheat oven to 350 degrees F (175 degrees C). This is one of the best desserts that I have ever made using pumpkin. Keep refrigerated; they taste MUCH better this way! It’s a win win when the recipes are easy and delicious! Meanwhile make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat together … I cut out the vegetable oil and substitute it for a cup of apple sauce and decreased the sugar by half due to the apple sauce substitute. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and cloves. Information is not currently available for this nutrient. Adjust the consistency of the frosting with additional maple syrup or confectioners' sugar, if necessary; it should be nicely spreadable. My family really liked these bars! Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. It is VERY HELPFUL to me and other readers if you leave a review after you make my recipe. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. I feel like I might be stoned for saying that, given the pumpkin-spice-everything mentality that hits this time of year. Mixing Bowls – I love the grippy bottoms so the bowls don’t slide all over.Hand Mixer – I use my hand mixer way more than my stand mixer, even though I love both.Jelly Roll Pan – I have a Pampered Chef jelly roll pan that I love but this one works just as well.Serving Knife – To slice these bars.Offset Spatula – This makes it easy to frost these bars. 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.