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All » 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

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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!

 

 

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

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
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.

All6 Comments

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Comments

  1. elizabeth says

    November 25, 2013 at 7:43 am

    WOW~Za! Those look amazing.

    Reply
  2. Liz @ Virtually Homemade says

    November 22, 2013 at 6:01 am

    Pecan pie is my favorite too! But these pumpkin bars – oh my. I could probably eat the cream cheese frosting straight!

    Reply
  3. Elizabeth Fitzmaurice says

    November 22, 2013 at 4:19 am

    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!

    Reply
    • Vianney says

      November 22, 2013 at 4:25 am

      Hi Elizabeth ~~ I think you could halve the recipe with no problem or you could always gift the leftovers (smile). Thanks for stopping by.

      Reply
  4. Rosa says

    November 21, 2013 at 11:56 pm

    Very tempting! Those bars look divine.

    Cheers.

    Rosa

    Reply

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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