Pumpkin Bars

Developed to feed a crowd AND to use a whole can of pumpkin!

BAR INGREDIENTS:

  • 3 cups flour
  • 1-1/2 teaspoons salt
  • 3 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 3 generous Tablespoons pumpkin pie spice OR 3 Tablespoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon ginger
  • 3 eggs
  • 2-3/4 cups sugar
  • 1-1/4 cups cooking oil (vegetable, canola or extra-light olive oil)
  • 1 large can pumpkin (29 oz)
  • 1 Tablespoon vanilla

CREAM CHEESE ICING INGREDIENTS:

  • 1/2 cup softened butter (1 stick)
  • 8 oz cream cheese (room temperature or softened for 10 seconds in the microwave)
  • 3-3/4 to 4 cups powdered sugar
  • 2 teaspoons vanilla

INSTRUCTIONS:

  • Adjust oven rack to the second row up from the bottom of the oven.
  • Preheat oven 350°.
  • Measure into a medium size bowl: 3 c. flour, 1-1/2 t. salt, 3 t. baking powder, 1-1/2 t. baking soda, and spices. Whisk to incorporate. Set aside.
  • Measure into a KitchenAid or other large bowl: 3 eggs, 2-3/4 c. sugar, 1-1/4 c. oil, 1 large can pumpkin and 1 Tablespoon vanilla.
  • Using the mixer whisk attachment or beaters, stir pumpkin mixture until it is uniform in color.
  • Add dry ingredients to pumpkin mixture.
  • Start the mixer on low, gradually move up to medium speed. Mix batter for about 1 minute. Scrape sides and bottom of bowl with a rubber spatula. Mix again briefly.
  • Evenly spread the batter into a sprayed 18x12x1 pan.
  • Bake for 25-30 minutes. Fully baked bars will have small patches of barely browned areas on the top and a toothpick inserted down into the middle of the bars will come out clean.
  • Remove bars from oven. If desired, gently roll the top of the bars with a rolling pin to create an even surface.
  • Trim edges with a knife if necessary. Cool to room temperature.
  • Make icing by combining softened butter and cream cheese with the paddle attachment or beaters until uniform in color (about 30 seconds). Add powdered sugar and vanilla. Scrape sides and bottom of bowl with a rubber spatula. Mix well. Icing should hold its shape and be smooth and creamy.
  • Spoon all the icing onto the middle of the bars. Use a spatula to spread the icing evenly over the bars.
  • Serve immediately or refrigerate.
2 bowls: 1 for dry and 1 for wet. Combine individually then together.
Spread batter into a sprayed 18x12x1 pan.
Bake in preheated 350° oven for ~25 minutes, test for doneness with a toothpick. Immediately roll the bars to flatten them.
Trim edges with a knife, cool to room temp.
Combine softened butter and cream cheese. Add powdered sugar and vanilla. Mix well. Ice. Refrigerate.

RECIPE NOTES:

  • It feels so great to use the whole can of pumpkin not to wonder what to do with the rest of it!
  • Use fresh baking powder and soda.
  • Pumpkin pie spice tip: purchase a fresh supply every fall from Winco’s bulk section.
  • To reduce calories, you can split the difference and use half oil and half applesauce in this recipe. The bars will be more moist and be a little more sticky to remove from the pan.
  • The baking pan will be FULL of batter when it goes in the oven. I have never had these bars overflow in my oven while baking. The bars puff up as they bake. Flattening them with a rolling pin is optional–I like icing a flat surface and having the bars look more uniform.