Pumpkin Bars with Cream Cheese Frosting – Barras de Calabaza con Glaseado de Queso Crema

Pumpkin Bars with Cream Cheese Frosting – Barras de Calabaza con Glaseado de Queso Crema

(recipe available in English and Spanish)

Pecan pie is king at our home on Thanksgiving. We’re Texans- it’s in our blood. Papi, momo, mi carino, sisters and brother – all obsessed with pecan pie.

I bake a few every Thanksgiving, my older sis orders a few from the local bakery and papi picks up another few on his way from work. Our table is pretty stocked with pecan pies, but I always enjoy making a few extra desserts just in case someone dares to live dangerously and decline a slice of pecan pie.

This year I’ve decided to add pumpkin bars to our dessert table. Pumpkin bars piled high with cream cheese frosting and a sprinkle of nutmeg.  These bars are easy to make, can easily feed a crowd and fit nicely snuggled between all those pecan pies!

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Pumpkin Bars with Cream Cheese Frosting

Author: Vianney Rodriguez

Ingredients

• 4 eggs
• 1 15 oz can pumpkin
• 1 cup vegetable oil
• 1-2/3 cups Sugar
• 2 cups all-purpose flour
• 2 teaspoons ground nutmeg
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• For Cream Cheese Frosting
• 1 package 3 ounces cream cheese, softened
• 2 cups confectioners' sugar
• 1/4 cup butter softened
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Instructions

1. In a bowl, beat the eggs, pumpkin, oil, and sugar until well blended.
2. Combine the flour, nutmeg, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well.
3. Pour into an ungreased 15 x 10in baking pan.
4. Bake at 350° for 25-30 minutes
5. Cool completely.
6. Beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl.
7. Add milk 1 tablespoon at a time until desired consistency.
8. Frost bars.

Print

Pumpkin Bars with Cream Cheese Frosting

Author: Vianney Rodriguez

Ingredients

• 4 eggs
• 1 15 oz can pumpkin
• 1 cup vegetable oil
• 1-2/3 cups Sugar
• 2 cups all-purpose flour
• 2 teaspoons ground nutmeg
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• For Cream Cheese Frosting
• 1 package 3 ounces cream cheese, softened
• 2 cups confectioners' sugar
• 1/4 cup butter softened
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Instructions

1. In a bowl, beat the eggs, pumpkin, oil, and sugar until well blended.
2. Combine the flour, nutmeg, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well.
3. Pour into an ungreased 15 x 10in baking pan.
4. Bake at 350° for 25-30 minutes
5. Cool completely.
6. Beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl.
7. Add milk 1 tablespoon at a time until desired consistency.
8. Frost bars.