Effortless Pumpkin Bars (Printable Format)
Pumpkin bars that are soft but won't fall apart, full of cozy spices, and finished off with dreamy frosting. Forget dry cake – these have the best feel and taste for chilly days.
# Needed Ingredients:
01 -
8 ounces of softened cream cheese.
02 -
2 teaspoons of pumpkin pie spice.
03 -
2 tablespoons maple syrup.
04 -
15 ounces of canned pumpkin puree.
05 -
1/3 cup white sugar.
06 -
1 cup packed brown sugar.
07 -
1 1/2 teaspoons vanilla extract.
08 -
3 cups powdered sugar.
09 -
3 large eggs.
10 -
1/4 cup of room-temperature butter.
11 -
1 cup of neutral vegetable oil.
12 -
1/4 teaspoon pumpkin pie spice.
13 -
2 cups regular all-purpose flour.
14 -
1 teaspoon salt.
15 -
1 1/2 teaspoons baking powder.
16 -
1 teaspoon baking soda.
17 -
1 1/2 teaspoons cinnamon powder.
18 -
1/8 teaspoon salt.
# Preparation Steps:
01 -
Turn your oven on to 350°F and let it warm up.
02 -
Coat a 10x15 baking dish with grease, or cover it in parchment paper.
03 -
In a big bowl, stir together the flour, soda, powder, salt, and spices until combined.
04 -
Whisk pumpkin, vanilla, maple syrup, sugars, eggs, and oil in a separate bowl.
05 -
Fold your wet and dry mixtures together, then pour into the prepared pan and spread evenly.
06 -
Let it bake for 28-35 minutes until done. Cool all the way before moving on.
07 -
Using a mixer, whip the butter and softened cream cheese together. Gradually add the sugar, vanilla, and spices. Mix until light and creamy.
08 -
Spread the frosting on the cooled dessert bars. Pop them in the fridge for about half an hour before cutting.
# Supplementary Details:
01 -
Replace up to half the oil with applesauce, if you like.
02 -
Store-bought canned pumpkin gives better results than homemade.
03 -
Store with frosting for up to 5 days in the fridge.
04 -
These can be frozen for up to 3 months.