Dessertscrazyforcrust4.7
Pumpkin Bars Recipe
These Pumpkin Bars are perfect for fall! They're a pumpkin cookie baked as a bar and frosted with cream cheese frosting!
👥 16 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 20 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●wooden spoon
📝 Preparation Steps
1
Preheat oven to 350°F. Line a 9x13” pan with foil and spray with nonstick cooking spray.
2
Place melted butter, pumpkin puree, brown sugar, and granulated sugar in the bowl of a strand mixer fitted with the paddle attachment. (You can also use a hand mixer or a wooden spoon.) Mix until combined. Continue mixing and add the egg yolk and vanilla extract. Add the baking soda, salt, nutmeg, cinnamon, ginger, and allspice and mix until combined, scraping the sides of the bowl as needed. Slowly mix in flour until a smooth dough forms.
large egg yolk1(5ml) heavy whipping cream (as needed for consistency)1 tablespoonvanilla extract1 teaspoonground cinnamon1 teaspoon
3
Press dough into prepared pan. Bake for about ⏱️ 15-20 minutes or until just browned around the edges and the teeniest bit jiggly in the center (these are better slightly under baked as they finish baking while they cool).
4
Make the frosting: beat cream cheese and butter until smooth. Add vanilla and mix in powdered sugar, 1 cup at a time, until smooth. Slowly mix in cream until you get a spreadable consistency.
Cream Cheese ((226g), softened)8 ounces(5ml) heavy whipping cream (as needed for consistency)1 tablespoon
5
Frost the bars as desired. Store in an airtight container in the refrigerator for up to 3 days or freeze in a single layer for up to one month.
Nutrition Facts
calories
338 kcal
fat Content
14 g
serving Size
1 bar
sugar Content
39 g
sodium Content
158 mg
protein Content
2 g
cholesterol Content
51 mg
carbohydrate Content
51 g
saturated Fat Content
8 g
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