What pumpkin treats are you eating right now? I’ve made pumpkin cheesecake bars, Crockpot pumpkin coffee (in an effort to not buy so many PSLs from Starbucks and white chocolate pumpkin coolers from Caribou! 😁), and my favorite so far, pumpkin coffee cake with a streusel and cream cheese filling! Gotta love when recipes actually turn out as good as they look on Pinterest! 🙌🏼
I like to try a few new recipes every year, but one recipe my family enjoys year after year is pumpkin bars with cream cheese frosting. They’re very similar to these banana bars (and my mom also makes a zucchini version!), only with pumpkin and autumn flavors instead of bananas.
Like the banana bars, these are made in a jelly roll pan, and they couldn’t be easier.
And as with the banana bars, I don’t think they have enough frosting, but everyone else seems to disagree with me, so I’m including the popular opinion recipe below. Feel free to take these to the next level and make one-and-a-half times (or double!) the frosting, though. If you’re a sugar addict like I am, you won’t regret it! 😊
P.S. The plates pictured are Lilly Pulitzer from the Target 20th Anniversary collection. They’re on clearance for $15 right now and although they’re no longer available online, they’re still in stock at some local stores! I’m always on the lookout for a good deal. 😊 (Not sponsored, just something I’m excited about!)
Hope you are enjoying the season of pumpkin spice – my local coffee shop is already out of its pumpkin drinks for the year so I have to get my pumpkin fix the homemade way instead! If you have any good recipes I need to try, please share them below in the comments. 😊
PUMPKIN BARS WITH CREAM CHEESE FROSTING Yield: 30 bars INGREDIENTS: 2 cups flour 2 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1/4 tsp. salt 1/4 tsp. ginger 1/4 tsp. nutmeg 1/4 tsp. cloves 4 eggs 1 cup vegetable oil 2 cups sugar 15 oz. can pumpkin (NOT pumpkin pie filling) For frosting: 1/2 cup butter (1 stick), softened 8 oz. cream cheese 3 cups powdered sugar 1 tsp. vanilla extract INSTRUCTIONS: Preheat oven to 350 degrees. Spray a 15x10x1-inch jelly roll pan with nonstick cooking spray. In a small bowl, whisk flour with baking powder, baking soda, salt, and spices. In a large bowl, combine eggs, oil, sugar, and pumpkin. Mix well. Stir in dry ingredients until just combined. Spread batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs. Cool for at least one hour. For frosting, place all ingredients in the bowl of a stand mixer or a bowl. Using a stand mixer or a hand mixer on high speed, beat frosting until light and fluffy. Spread over cooled bars. Cut into squares and serve. Store covered with aluminum foil at room temperature for up to five days.
Total Fat: 13.7 g
Cholesterol: 41.4 mg
Sodium: 127.1 mg
Potassium: 66.3 mg
Total Carbs: 33 g
Protein: 2.4 g