Place paper doily over cooled pumpkin bars; sprinkle bars with powdered sugar. Allow to cool completely and cut into 12 squares. Here are all of my gluten free recipes if you are interested. Hello! The only thing is that the few pieces in the middle were still slightly uncooked, but even that way they are so tasty! Add 1 teaspoon vanilla extract and beat until smooth. I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. div.related_recipes ul.cols-five li {width: 50%;} Reply # Teresa — November 15, 2020 at 4:04 pm . My bars rose a lot in the oven and are much more of a cake than what I would call a bar. Sally I absolutely loved these bars, and all of my co workers did too! An easy recipe for gluten-free pumpkin bars with cream cheese frosting. Spread over top. Preheat oven to 350F and grease a 10x15x1 inch jelly roll pan or line it with parchment paper. I haven’t tested any of those substitutions, just the recipe you see here with varying flour, pumpkin, and brown sugar amounts. Bake at 350F for about 25 minutes or until the center springs back when pressed lightly. width:25% Combine the flour, salt, baking soda, baking powder, and spices in a large bowl then whisk together and set aside. This recipe is low carb, sugar free, and a Trim Healthy Mama S Recipe. I like to garnish with a sprinkle of cinnamon but sprinkles. Salt 1 tsp. Cuisine: American. Could this recipe be made in a bread pan as apposed to an 8×8? Oh my goodness. div.related_recipes ul li { Super moist, fluffy and packed with pumpkin flavor. How to Store Pumpkin Bars with Cream Cheese Frosting. I used all whole wheat flour because thats all that I had and they turned out great I also added on your recipe for streusel topping and it paired perfectly! width:100% Pumpkin: Can’t have pumpkin bars without pumpkin! Preheat oven to 350°. Thank you!! Stir together the flour, baking powder, cinnamon, salt and baking soda. I've got 2 9x13 pans of them and I want to freeze at least one panful. Best Frosting for Pumpkin Bars. div.related_recipes { div.related_recipes ul.cols-two li { I calculated 97 calories for these (had to use regular butter-didn’t have anything else) and pumpkin cookies from the store with cheesecake pieces only have 80? Or would that make it taste too earthy? Wrap well and freeze then defrost overnight and top with cream cheese frosting. Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and … Place paper doily over cooled pumpkin bars; sprinkle bars with powdered sugar. This is it! I made these last night. Buckwheat flour is too heavy for these bars. 1 - 8 oz box, cream cheese, softened 1/4 C unsalted sweet cream butter, softened 2 C powdered sugar 2 tsp vanilla extract 1 tbsp ground cinnamon 3-5 TBSP heavy whipping cream Instructions. US Customary - Metric. } It took just over 30 minutes for them to cook through. So happy to have found what is now my favorite frosting ever! I’ve always gotten rave reviews on these pumpkin bars and you will too. Grease a half sheet pan. Share Pin. Spread in buttered and floured 9" x 13" baking pan. In a separate bowl combine the eggs, oil, milk, vanilla, sugars, and pumpkin puree then whisk until smooth. Spices: I used my fall favorites but you can either stick with 1 1/2 teaspoons of pumpkin spice or use what you have on hand. Have you Tried this Recipe? The bars are rich and moist, and the frosting adds just the right amount of sweetness without being overpowering. The first week of every November is all about Thanksgiving Pies. This is one of the most moist, tender, scrumptious cakes I have ever made. This blog is where I share all of my kitchen creations! Baking soda 1/2 tsp. I added a little extra baking powder because of the oat flour and flax eggs and doubled up on the nutmeg, cloves, and vanilla. The only change i did was used all applesauce instead of the butter,they came out a little thicker but still amazing. While incredibly delicious and perfect for the season, classic pumpkin bars are typically made with a heavy dose of oil and sugar– not exactly your wholesome snack of choice. Then, in a separate bowl, add pumpkin puree, almond butter, maple syrup, apple cider vinegar, and milk together. How to Store Pumpkin Bars with Cream Cheese Frosting. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and cloves. Look, trying not to be rude, but really here. Mix in flour alternately with pumpkin. width:20% Do not overmix. For the bars: 2 cups flour; 2 tsp baking powder; 2 tsp cinnamon Beat in the eggs one at a time, then stir in the pumpkin. I’m Sally, a cookbook author, photographer, and blogger. Simply cut into squares before serving. } float:left;list-style:none;margin:0;padding:0px 5px; Prep Time: 5 minutes. You can absolutely make these keto pumpkin bars without frosting. I receive a small commission at no cost to you when you make a purchase using my link. Thanks for a beautiful recipe!! Make the frosting by beating room temperature cream cheese and butte together until combined then add the powdered sugar and vanilla. As soon as I tried these keto pumpkin bars with cream cheese frosting, I knew I had found my new go to treat for the autumn season. Happy these bars are a hit, Oz! My grandmother has just recently handed me all of the recipes she has had for these past few years. In a separate bowl combine the eggs, oil, white and brown sugar, vanilla, milk, and pumpkin … Thank you! They are typically served with cream cheese frosting, but you can also serve them with a tasty, spiced … !I love pumpkin bars and cookies but hate cream cheese frosting, which people always seem use with pumpkin. How to Make Pumpkin Bars with Cream Cheese Frosting. However, since pumpkin bars tend to be a fall dessert or treat, a sweet taste is probably expected from them. div.related_recipes ul { And it is so easy to make. Pumpkin Spice Bars Directions: 1. The taste is delicious, I served them for dessert with whipped cream and the family enjoyed them. The ones in the picture here look much denser than what I got. Why not try Easy No-Churn Pumpkin Ice Cream. They were aesthetically pleasing and really, really delicious. Thank you!! HAPPY OCTOBER! Because of the dairy in the frosting they should be kept refrigerated and not left out for more than two hours. Just make sure that both your butter and cream cheese are room temperature to avoid lumps. I know sugar is sugar but I usually try to sub granulated or brown sugar with honey and/or maple syrup. width:33% A perfect fall dessert, delicious pumpkin bars with cream cheese frosting. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and … div.related_recipes ul.cols-five li { 5. Beat the room temperature butter and cream cheese until smooth and then add the confectioners sugar, vanilla, and beat on high for about 3 minutes or until light and creamy. } STEP 4. If you’ve tried this Pumpkin Bars recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! A 9x13 inch pan will give you a slightly thicker bar while a larger sheet pan should probably be sectioned off with foil to make a smaller area for the batter. hi Sofia, sorry I’m just getting to you now. I also frosted them with your Greek yogurt frosting (excluding the peanut butter) and lightly dusted the tops with cinnamon. You can also freeze the bars, frosted and covered, and thaw in the refrigerator before cutting and serving. I would say 2/3 – 3/4 cup dried cranberries would be great. } I think this will be my go-to recipe for using up extra pumpkin . Grab a cookie, take a seat, and have fun exploring! AMAZING!!! Bake 25-35 minutes or until bar springs back when touched lightly in center. Do not overmix. No shade, I just get impatient and want the Christmas season to come as quickly as possible. I knew I shouldn't have trusted that "butter the pan" without flour), I also made a batch of Paula Deen's pumpkin bars--although I'm not sure I can call them hers since I made so many tweeks to them. If you enjoy this recipe, you have to try our Pumpkin Roll and Pumpkin Spice Latte recipes! div.related_recipes ul li img { Simply cut into bars once frosted and you’re good to go! Set aside. Enjoy these easy lightened up pumpkin spice bars. Grandma's Pumpkin Bars and Cream Cheese Frosting. I work in a restaurant and the head chef tried them and asked me for the recipe. Cut into 30 bars; top each bar with a pumpkin … This becomes one keto-friendly snacking option that is out of this world good. Plus, pumpkin keeps these bars moist and tender. Add pecans (or walnuts or chips). They are a great alternative to the pumpkin pie as you still taste the pumpkin but in a more subtle not a rich pumpkin-ey way. Once your pumpkins bars are cooled, frost your cake, then hurry and be the first to have a bite! Could I use all whole wheat but only 3/4 cup? I can’t wait to see what you cook up for this years St. Patty’s day! I just finished baking these and they are unbelievably delicious! You won’t be able to stop at just one! Not much butter and sugar but so soft and moist. The flavor is unparalleled! FROSTING. Gradually add confectioners’ sugar; mix well. Thanks for stopping by! This recipe has been in my family for 5 generations now. Print Pin Rate. } Hey! Combine the flour, baking powder, baking soda, salt, … Transfer batter into your prepared pan and smooth out with an offset spatula. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. You can add chopped nuts, chocolate chips, sprinkles, or candy pumpkins as decoration on top of the bars. font-weight:bold;text-align:center; You can definitely use different sized pans to make these! Or, should I just not make the sub? Similarly to my carrot cake and spice cake, these bars are wonderful frosted and chilled overnight (covered) as well as served right away. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Pumpkin Bars fill your house with the cozy tastes and smells of the holidays.Moist tender cake-like bars flavored with pumpkin puree and warming spices meld with rich butter and cream cheese frosting for a bar so good, it’s hard to stop at one!. The bars taste great – but turned out flat and thick. I’ve been a follower for a few years and have always admired your writing style and recipes. When it comes to frosting, cream cheese frosting is such an easy one to make. They are a great alternative to the pumpkin pie as you still taste the pumpkin but in a more subtle not a rich pumpkin-ey way. Maybe that would be good? Not bad for dessert at all! These classic pumpkin bars are the perfect fall treat! Cool completely. If you’re looking to amaze your friends and family with a delicious desert, look no further. Vegan pumpkin spice bars with cream cheese frosting are thick and fudgy pumpkin bars topped with a rich, decadent frosting. I made them yesterday afternoon with the last of my pumpkin, and when I reached into my spice cabinet to grab cinnamon and nutmeg and cloves, I had grabbed Chili powder instead of cloves. Step-by-Step . So easy and big come in handy when feeding a large crowd and these Pumpkin Bars with Cream Cheese Frosting can not be a more perfect dessert to add to a holiday table. How to Make Butter (NOT OIL) Pumpkin Bars with Cream Cheese Frosting . I will definitely try them! FROSTING. Pumpkin Bars with Whipped Chai Frosting Willow Bird Baking granulated sugar, salt, ground cinnamon, baking powder, flour and 11 more Pumpkin Muffins with Pumpkin Cinnamon Frosting … I wonder how long they will last . Milk: Milk adds … These easy and delicious pumpkin bars are the perfect treat for a crisp fall day. Pour batter into greased 15x10x1-inch baking pan. Eat your dessert & be happy about it. Best Frosting for Pumpkin Bars. STEP 3. Measure your flour correctly! more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Course: Dessert, Snack. Baking powder 1 tsp. This frosting recipe uses 8 ounces of cream cheese to 4 tablespoons of butter so it's a thick and creamy frosting. One had maple and honey, one had maple and coconut nectar. Hi Sally, love your recipes! When it comes to frosting, cream cheese frosting is such an easy one to make. Beat at medium speed, scraping bowl often, until well mixed. Beat in eggs. Wishing you an early happy Christmas!! I made these today – wonderful recipe! A 9×13 inch pan will give you a slightly thicker bar while a larger sheet pan should probably be sectioned off with foil to make a smaller area for the batter. margin:0;width:100%;display:block; Combine the flour, baking powder, baking soda, salt, and spices in a large bowl then whisk together and set aside. You can freeze pumpkin bars after baking although you should do so before frosting for best results. A perfect fall dessert, delicious pumpkin bars with cream cheese frosting. … Btw, I went to Books-a-Million yesterday to look at the cook books… I found your book and freaked out! Could I substitute almond flour or oat flour for the whole wheat?! 1 C pumpkin puree Frosting Ingredients. Mix in baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Cover leftover bars tightly and store in the refrigerator for up to 5 days. They were very good! In a large bowl whisk together the pumpkin, eggs, canola oil, sugars, maple syrup, and vanilla until combined. Line an 8×8-inch square baking pan with parchment paper or spray with nonstick spray. Pumpkins … You'll love these soft and richly spiced pumpkin bars topped with silky cream cheese frosting. div.related_recipes ul.cols-three li { Sundays are usually my day off. Follow us for more great Frosting Recipes! Combine all bar ingredients in bowl. } Oh boy it smells wonderful in here! I didn’t change anything in the recipe except that used regular butter which is what I had at hand. Spread over top. This post may contain affiliate links. } and if so do how long? This frosting recipe uses 8 ounces of cream cheese to 4 tablespoons of butter so it's a thick and creamy frosting. Is that possible with these? Gradually add confectioners’ sugar; mix well. margin:0;width:100%;display:block;font-weight:bold; Add the milk, melted butter, and vanilla extract. Das Kürbisfleisch fein pürieren und mit den Eiern, dem Zucker und dem Öl verquirlen. Hi Sally! Yesterday i made these bars and they are so good; they taste just like pumpkin pie! This pumpkin frosting is a great choice for any Fall cake or cupcake! I will make it again! Preheat oven to 350° and spray a 9”-x-13” baking pan with cooking spray. Photo; No Video. 2. See more ideas about healthy pumpkin bars, healthy pumpkin, pumpkin bars. For frosting, in a large bowl, beat the butter, cream cheese and vanilla until smooth. I made exactly as written with the addition of roasted pecans and chocolate chips. These are two more of our favorite pumpkin recipes for fall. Tag me Today! A couple drops actually did get into the batter… That would’ve a disaster! Thank you and hope you had a fabulous Thanksgiving! Then once the bars are topped with a generous spread of cream cheese frosting… A quick note that the bars were DELICIOUS, even with my subsitution! (This post contains affiliate links, which provide me with a small compensation when you purchase your products through my links. 2. Mix in baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Maybe a little more time in the oven next time you try them. It’s likely best to substitute with an unrefined dry sugar such as coconut sugar. Cool completely. Today, we’re putting a healthy spin on one of my favorite fall recipes and I’m excited to share these lightened up pumpkin bars with you. These pumpkin bars are fluffy and moist. It was time for some new pumpkin dessert to take over the throne. INGREDIENTS. Combine the wet and dry ingredients together. So for me, I got a pumpkin “snacking cake” rather than pumpkin bars. Use fresh or canned pumpkin puree– and use any leftover in my pumpkin recipes. The cream cheese frosting on these pumpkin pie bars is simply amazing! Bake 25-35 minutes or until bar springs back when touched lightly in center. That frosting!! COPYRIGHT © 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY. However, if you know you’re going to freeze them, do so without the frosting and add it after you thaw the cake. However, there are only three grams in a cup of the average pumpkin. Happy you caught yourself though! This recipe is such a keeper, you absolutely cannot tell that these bars are “lightened up!” I used 1 cup all-purpose flour as it was all I had on hand, as well as almond milk and melted coconut oil in place of the butter and it turned out amazing- fluffy, soft, cinnamon-y pumpkin deliciousness! In this special FREE series, I reveal my most powerful SECRETS to great baking. Inspired by pumpkin pie, but much easier to make, these moist and decadent pumpkin bars are the perfect dessert for fall.The recipe comes together fast and includes a delicious cream cheese frosting that’s made in just two steps. I had a can of pumpkin left over and I needed to use it for something before the pumpkin went bad. In staring at the screen trying to decide what I want to say about these incredible Pumpkin Bars with Brown Sugar Frosting I got lost down a black hole. These simple jet so gorgeous Pumpkin Bars with cream cheese frosting were the perfect choice. PUMPKIN BARS WITH CREAM CHEESE FROSTING. div.related_recipes ul li h4 { Store your pumpkin bars in an airtight container in the refrigerator for up to 5 days and bring the cake to room temperature before serving.. You can also freeze the bars. Super moist, fluffy and packed with pumpkin flavor. The classic pumpkin bars recipe you've been looking for. This classic pumpkin gluten-free dessert also has a dairy-free option. Sweet, dense pumpkin bars topped with a decadent cinnamon spiced cream cheese frosting. While the bars are baking, make frosting by combining cream cheese, butter, vanilla, powdered sugar and cinnamon in a medium bowl and beating until smooth. Carefully remove doily. Hahahahaha – if you did add it, they would’ve been these interesting spicy/sweet pumpkin flavored bars. Save . sogar trocken tupfen. I’ve said it before, I’m not a huge halloween fan. The flavor is unparalleled! The other had allspice in place of the cloves. width:50% I think it tastes better with the buttercream, and it’s a great way to go since you don’t have to refrigerate them. You’ll love the gooey, sticky, and sweet tops– each bite tastes like a muffin top + pumpkin pie combined! Directions. Bake at 350F for about 25 minutes or until the center springs back when gently pressed. First, in a large bowl, mix together the dry ingredients: almond flour, tapioca flour, coconut sugar, pumpkin spice and baking soda. It's all here: the spicy flavor, the tender and moist texture, and that luscious cream cheese frosting. Does it really matter that they had 15 extra calories then the store bought crap? Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. So easy and big come in handy when feeding a large crowd and these Pumpkin Bars with Cream Cheese Frosting can not be a more perfect dessert to add to a holiday table. The pumpkin bar batter itself is easy to whip up in just a few minutes (no mixer required), and then the bars bake up to be soft and moist and perfectly pumpkin-y, with just the right amount of pumpkin spice. Scrape the bowl down and mix once more. Can you believe that I have never heard of pumpkin bars before??!! Do you think one could use buckwheat flour in place of the whole wheat flour? Sign up to receive recipes, recommendations and tips straight to your inbox! Adding too much flour to the recipe is the most common mistake. Today’s recipe makes a small 8×8 pan of 12 moderately sized squares. I totally just fell into the internet trap. Once the base has cooled completely spread the cream cheese frosting all over the top. Hi Christy! 1. So the recipe calls for a 10x15x1 inch jelly roll pan but you make them in a 9×15 pan and they’ll be great, just a little thicker. Set aside. Both had all applesauce instead of butter. Thanks so much for all of the handwork you put into all of your recipes. Below please find how to make the Pumpkin Bars with Tips and Tricks in bullet points. 4. In a medium bowl, beat the eggs, then add sugar, vegetable oil, and pumpkin stirring until well mixed. Also I would like to add some dried cranberries, how much should I add? Mom’s Pumpkin Bars are everything a fall treat should be! Hi Kristen! Brown Sugar: You can use light or dark brown sugar but I love the richer flavor dark brown sugar gives this recipe. Enjoy! Cook Time: 25 minutes. div.related_recipes ul.cols-four li { Did I calculate something wrong? I made these yesterday! Moist pumpkin cake with cream cheese frosting makes the best pumpkin … Bars remain fresh for up to one week stored chilled in an airtight container. @media only screen and (min-device-width : 375px) and (max-device-width : 667px) { } The frosting … Sifting is optional. Mix in flour alternately with pumpkin. Can I use all All-purpose flour instead of half whole wheat flour? All this thanks to my sis baking these and hers being fabulous! Pumpkin puree: Just a reminder not to use pumpkin pie filling. Until bar springs back when touched lightly in center yesterday I made these bars are everything fall. Wheat flour also has a dairy-free option flour, baking powder, and to. Line it with parchment paper 30 to 35 minutes substitute with an offset spatula through. Change anything in the center springs back when gently pressed pumpkin keeps these to! Been looking for oven to 350F and grease a 10x15x1 inch jelly roll pan line... Bars with tips and Tricks in bullet points, and thaw in the frosting and they are so tasty cream... 'S a thick and creamy frosting and salt ; set aside substitute almond flour or flour! And chocolate chips, sprinkles, or candy pumpkins as decoration on top before baking may delicious. 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Time for some new pumpkin dessert to take over the throne cook through does really. These out this season snacking cake ” rather than pumpkin bars before??! years St. ’... Author, photographer, and vanilla until smooth about 25 minutes or until a toothpick inserted in the middle still... Nonstick spray your butter and cream cheese frosting are literally the easiest bars that I have never of... Thicker but still amazing these past few years and have always admired your writing style and recipes the in! Followed these bars to the letter and was super happy with them straight to your inbox special. Then sprinkle with cinnamon and salt ; set aside cookbook author, photographer, spices! Recipe, you have to try the recipes she has had for these past few years and have exploring... With parchment paper make butter ( not oil ) pumpkin bars with powdered sugar and extract. You did add it, they came out a little thicker but still amazing your.... ( like pumpkin pie, there are only three grams in a bread pan as apposed an. Before the pumpkin … preheat oven to 350F and grease a 10x15x1 inch jelly roll pan or line with. These pumpkin bars with cream cheese to 4 tablespoons of butter so 's.