Pumpkin usually only shows up in recipes in the fall. Try these pumpkin bars with cream cheese frosting and you’ll wonder why that is.
Ingredients
1 2/3 cup sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
4 eggs
1 cup olive oil
2 cups pumpkin (1 lb can)
Cream Cheese Frosting
8 ounces cream cheese
½ pound butter (2 sticks)
2 teaspoons vanilla
4 cups powdered sugar
Click here for step-by-step cream cheese frosting recipe
Directions
Combine all the dry ingredients — sugar, flour, baking powder, baking soda, cinnamon and salt — and mix on low speed until uniform.
Add the eggs and mix just until they are absorbed by the flour, then add the oil and mix again.
Finally, add the pumpkin and mix well, scraping down the sides a few times to make sure everything is incorporated.
Line a large baking sheet with parchment and grease the sides. (Click here to see how to grease a pan.) Pour the mixture in and shake the pan to distribute it. If it isn’t thin enough to level itself, you’ve done something very wrong.
Bake at 350° for 20-25 minutes, until a toothpick stuck in the center comes out clean.
Put the baked pumpkin in the refrigerator or freezer while you make the frosting. (Click here to see how to make the cream cheese frosting.)
Once the pastry is cool, spread on the frosting.
Cut into two-inch squares, and serve.
And that’s it.
Pumpkin usually only shows up in recipes in the fall. Try these pumpkin bars with cream cheese frosting and you’ll wonder why that is.
Ingredients
- 1 2/3 cup sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 4 eggs
- 1 cup olive oil
- 2 cups pumpkin (1 lb can)
- 8 ounces cream cheese
- ½ pound butter (2 sticks)
- 2 teaspoons vanilla
- 4 cups powdered sugar
Instructions
Combine all the dry ingredients — sugar, flour, baking powder, baking soda, cinnamon and salt — and mix on low speed until uniform.
Add the eggs and mix just until they are absorbed by the flour, then add the oil and mix again.
Finally, add the pumpkin and mix well, scraping down the sides a few times to make sure everything is incorporated.
Line a large baking sheet with parchment and grease the sides. Pour the mixture in and shake the pan to distribute it.
Bake at 350° for 20-25 minutes, until a toothpick stuck in the center comes out clean.
While the pumpkin cools, combine all the ingredients for the frosting and beat until fluffy.
Frost the pumpkin, cut into two-inch squares and serve.
