I made these quick and easy pumpkin bars tonight with the pumpkin I had left over after making maple-glazed pumpkin cinnamon rolls and pumpkin pie last week. Michael suggested I try his mom’s recipe, which was definitely a good idea — they turned out great.
I made half a recipe, which fit perfectly in an 8″ by 11.5″ glass baking dish. If you’re making the entire recipe, use an 11″ by 17″ jelly roll pan instead. Either way, these bars are sure to be a favorite of any pumpkin lover. Cream cheese frosting is the perfect sweet topping to the pumpkin and cinnamon flavors in the bars.
Quick & easy frosted pumpkin bars
(Makes an 11″x17″ pan)
By Jane and Michael’s Gourmet Extravaganza
For the pumpkin bars:
- 4 eggs
- 2 cups sugar
- 2 cups canned pumpkin
- 3/4 cup melted margarine (I used shortening as a substitute this time)
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 1 cup chopped walnuts, optional
For the cream cheese frosting:
- 3 oz cream cheese, softened
- 6 Tbps butter, softened
- 1 tsp vanilla extract
- 1 Tbsp milk
- 2 cups powdered sugar
Preheat oven to 325 degrees. In a large bowl, cream eggs and sugar. Add remaining pumpkin bar ingredients and mix well. Pour batter into an 11″ by 17″ jelly roll pan. Bake for 25 minutes, or until a toothpick inserted into the center of the bars comes out clean. Remove from oven and cool about 30 minutes.
To make the frosting, mix together all ingredients until smooth. Spread over top of cooled bars. Cut and enjoy!