There is finally a touch of fall in the air…and the cool crisp mornings have me thinking about my favorite autumn desserts. These Pumpkin Bars are at the top of the list. Some of my foodie friends have a version made with two sticks of softened butter vs. the vegetable oil and one teaspoon of all the spices below. You can certainly adjust the flavors to suit your preference.If you enjoy pumpkin pie or bread, you need to try these…and what doesn’t taste better topped with cream cheese frosting???
1 cup vegetable oil
2 cups sugar
2 cups canned pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon cloves
1/4 teaspoon nutmeg
2 cups powdered sugar
1/3 cup butter, at room temperature
8 ounces cream cheese, at room temperature
1 teaspoon vanilla
1 tablespoon milk
Preheat oven to 350º. Grease a jelly roll pan (15 x 10 1/2 x 1).
Mix oil and sugar. Beat in eggs, then pumpkin. Add dry ingredients and mix till smooth.
Spread batter into pan. Bake 25-35 minutes or till cake springs up in center when touched or toothpick comes out clean. Cool.
Make frosting. Whip together softened cream cheese and butter. Add vanilla and milk. Add powdered sugar and beat till smooth. Frost bars when cool. These freeze well.
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