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Frosted Pumpkin Bars

frosted pumpkin bars
Frosted Pumpkin Bars

Frosted Pumpkin Bars

Frosted Pumpkin Bars aren’t just a Fall and Winter seasonal treat. They are perfect anytime you get a craving for a pumpkin dessert or a sweet snack to go with your tea. Your family and friends will love them. We blended our Pumpkin Pie Spice for extra flavor. It gives these pumpkin bars a fuller flavor than other versions. It’s not too cinnamony as many are. We also added a touch of the pumpkin pie spice to the frosting. It transforms a plain old cream cheese icing into a spiced frosting which compliments the pumpkin bars better. Enjoy!

Makes 24-36

Pumpkin Bars
4 Large Eggs
1 ⅔ Cups Granulated Sugar
1 Cup Canola Oil
1 15-ounce Can Pumpkin, Not Pumpkin Filling
2 Teaspoons Madagascar Pure Vanilla Extract
2 Cups All-purpose Flour
1 Tablespoon Sheffield’s Pumpkin Pie Spice
1 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1 Teaspoon Kosher Flake Salt

1 8-ounce Package Cream Cheese, Room Temperature Softened
4 Tablespoons Butter, Softened at Room Temperature
2 Teaspoons Madagascar Pure Vanilla Extract
2 Cups Powdered Confectioners Sugar, Sifted
1 Teaspoon Sheffield’s Pumpkin Pie Spice

Preheat oven to 350º F. Line a 10×15 inch rimmed baking sheet with parchment paper. Cut it so it overlaps the sides by an inch or so. Spray the parchment with a light coating of cooking spray. Set aside until needed.

In a large mixing bowl, add the pumpkin, sugar, oil, eggs, and vanilla. Using an electric hand mixer, beat on medium-high speed until combined. In a medium mixing bowl, sift together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Add into the pumpkin mixture and stir with a large spoon until combined.

Pour the batter into the pan. Spread evenly with a spatula. You can gently tap the pan on the counter a couple times to help spread the batter and even out the top of the batter. Bake in the preheated oven for 25 to 30 minutes, until a toothpick comes out clean inserted into the center of the cake. Check at 25 minutes so you don’t over-bake the cake. Let cool completely before frosting.

While the pumpkin bars are cooling, prepare the frosting. In a medium mixing bowl, add the cream cheese, butter, and vanilla. Using an electric hand mixer, beat on low, then medium-high speeds about 3 minutes until combined. Reduce the mixer speed to low, then add the powdered sugar and pumpkin pie spice. Mix until combined, then increase speed to medium-high and beat another 2 to 3 minutes to fluff the texture a bit. When the pumpkin bars are completely cooled, you can lift the cake out of the pan with the parchment paper and onto a large cutting board. Spread the frosting evenly on the bars. Cut into 24 to 36 bars, depending on how large you cut them. Refrigerate any extra bars in a container for up to 4 days…if you haven’t eaten them. You can also freeze them for up to 3 months.