I have pumpkin fever. I have been thinking of nothing but pumpkin recipes for weeks - and I'm pretty sure I have had at least a dozen pumpkin spice lattes already this season. I just can't help myself.
These pumpkin bars are so moist and delicious...and it really should be called pumpkin cake because of how it looks and tastes. No matter what you call it - it's festive, it's fall, and it's fabulous.
Happy fall! <3
Pumpkin Bars with Vanilla Bean Cream Cheese Frosting
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 15-ounce can pumpkin
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 8-ounce package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla bean paste (or extract)
- Walnuts (for topping, if desired)
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 9-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla bean and mix again. Pipe or spread on cooled pumpkin bars. Top with crushed walnuts if desired.
Source: adapted from Paula Deen