Recipe: Pumpkin Bars with Cream Cheese Frosting


Alright, now let’s talk about the ingredients for this recipe. Your going to need a 15 oz can of pumpkin puree, eggs, sugar, flour, oil, butter, cream cheese, baking powder, baking soda, and cinnamon.

Your going to be surprised by how easy these bars are to make. My guess is that you already have everything you need right in your pantry.

Ready to get started? Let’s go:

I used a mixer to whip up the batter, it’s completely optional, these bars can also be made by hand. Beat the eggs until light and fluffy, then incorporate the pumpkin puree, oil and sugar.

Beat for another minute and add the dry ingredient. Next bake in a greased jelly roll pan. If you don’t have one you can use two 13×9 inch pans.


THE RECIPE:

Ingredients:
  • 4 eggs
  • 1 15 ounce can pumpkin puree
  • 1.5 cups white sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • pinch of salt
For the Cream Cheese Frosting:
  • 1 8 ounce package cream cheese, softened
  • 1 cup butter softened
  • 2 teaspoons vanilla extract
  • 3 cups confectioners' sugar

Instructions:
  1. Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray or oil. Remove butter and cream cheese from refrigerator and set aside.
  2. Beat eggs in a large bowl with an electric hand mixer until foamy; add the vegetable oil, pumpkin, and white sugar, Beat on medium speed until incorporated, about 2 minutes.
  3. Next, add the flour, baking powder, baking soda, 2 teaspoons cinnamon, and a pinch of salt. Beat on low speed until just combined, 1 minute.
  4. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely before frosting.
To Make the Frosting:
  1. Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy.
  2. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin bars; sprinkle with cinnamon. Cover and store in fridge for up to 6 days.
  3. Serve cold. Enjoy!

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