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!
Pumpkin Bars with Cream Cheese Frosting
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
-
In a bowl, beat the eggs, pumpkin, oil, and sugar until well blended.
-
Combine the flour, nutmeg, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well.
-
Pour into an ungreased 15 x 10in baking pan.
-
Bake at 350° for 25-30 minutes
-
Cool completely.
-
Beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl.
-
Add milk 1 tablespoon at a time until desired consistency.
-
Frost bars.
Pumpkin Bars with Cream Cheese Frosting
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
-
In a bowl, beat the eggs, pumpkin, oil, and sugar until well blended.
-
Combine the flour, nutmeg, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well.
-
Pour into an ungreased 15 x 10in baking pan.
-
Bake at 350° for 25-30 minutes
-
Cool completely.
-
Beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl.
-
Add milk 1 tablespoon at a time until desired consistency.
-
Frost bars.
WOW~Za! Those look amazing.
Pecan pie is my favorite too! But these pumpkin bars – oh my. I could probably eat the cream cheese frosting straight!
Liz @ Virtually Homemade recently posted..Savory Sweet Potato Casserole with Toasted Walnuts
Yum! Do you suppose this recipe would work halved? That’s way too big a pan for my small family. I’d have no choice but to eat all the leftovers!
Hi Elizabeth ~~ I think you could halve the recipe with no problem or you could always gift the leftovers (smile). Thanks for stopping by.
Very tempting! Those bars look divine.
Cheers.
Rosa