Pumpkin Bars

Pumpkin Bars are a delightful autumn treat, perfect for gatherings or a cozy dessert at home. These moist, flavorful bars topped with creamy frosting are sure to become a favorite in your seasonal baking repertoire.

Ingredients

• 4 large eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 1 can (15 oz) pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

For the Frosting:

• 1 package (8 oz) cream cheese, softened
• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 15x10x1-inch pan or line it with parchment paper for easy removal.
2. Mix Wet Ingredients: In a large mixing bowl, beat the eggs, sugar, oil, and pumpkin until well blended.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda. Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined.
4. Spread the Batter: Pour the batter into the prepared pan, spreading it evenly.
5. Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the bars to cool completely in the pan on a wire rack.
6. Prepare the Frosting: In a medium bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until the frosting is creamy and smooth.
7. Frost the Bars: Once the bars are cool, spread the cream cheese frosting evenly over the top. Cut into bars and serve.

Servings and Timing

This recipe serves 12 and has a prep time of about 15 minutes, with a cooking time of 25-30 minutes, making the total time around 40-45 minutes.

Variations

• Spice it Up: Add chopped nuts or chocolate chips to the batter for extra texture.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend.
• Cream Cheese Swirl: Drop spoonfuls of cream cheese frosting into the batter before baking for a marbled effect.

Storage/Reheating

Store leftover pumpkin bars in an airtight container in the refrigerator for up to 5 days. They can be enjoyed cold or brought to room temperature before serving. For longer storage, freeze individual bars wrapped in plastic wrap for up to 3 months.

10 FAQs

1. Can I use fresh pumpkin instead of canned?
   Yes, but ensure it is well-pureed and not watery.
2. What can I substitute for vegetable oil?
   You can use melted coconut oil or unsweetened applesauce for a lighter option.
3. How do I know when the bars are done?
   They’re done when a toothpick inserted in the center comes out clean.
4. Can I freeze these pumpkin bars?
   Yes, wrap them tightly and freeze for up to 3 months.
5. How should I store them?
   Keep them in an airtight container in the refrigerator.
6. Can I use a different frosting?
   Yes, cream cheese frosting can be replaced with whipped cream or chocolate ganache.
7. What can I add to enhance the flavor?
   A pinch of nutmeg or ginger can add depth to the pumpkin flavor.
8. Is this recipe suitable for kids?
   Absolutely! These bars are family-friendly and perfect for lunchboxes.
9. How can I make them healthier?
   Substitute some of the sugar with a natural sweetener or use whole wheat flour.
10. What beverages pair well with pumpkin bars?
    Pair them with coffee, chai tea, or a spiced apple cider for a cozy experience.

Conclusion

These Pumpkin Bars are a wonderful way to embrace the flavors of fall. With their moist texture and creamy frosting, they make for a delicious dessert that everyone will enjoy. Bake a batch to share at your next gathering or savor them at home with your favorite warm beverage!

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