I found this delicious recipe on My Kitchen Cafe, where Melanie in turn gives credit to Paula Deen. Let me just say, my husband and I are suckers for anything pumpkin! So when I saw this recipe it didn’t matter that it was almost 100 degrees out…. we couldn’t wait for “pumpkin season.” And our impatience was rewarded! These bars are incredible. However, I did think the name was a little deceiving. They turned out more like a dense cake in the 9×13 pan. Next time I want to try making it on two cookie sheets (or splitting it between two 9×13 pans) for a thinner bar. Either way, these are truly heavenly. This might be my new favorite pumpkin dessert!
Recipe type: Dessert
- 4 eggs
- 1⅔ cups granulated sugar1 cup vegetable oil
- 15-ounce can pumpkin
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 8-ounce package cream cheese, softened
- ½ cup butter or margarine, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F.
- Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together the flour, baking powder, cinnamon, salt and baking soda.
- Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan (I used 9x13).
- Bake for 30 minutes.
- Let cool completely before frosting. Cut into bars.
- To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.