width:50% Not much butter and sugar but so soft and moist. Thank you and hope you had a fabulous Thanksgiving! This post may contain affiliate links. How to Make Pumpkin Bars with Cream Cheese Frosting. Course: Dessert, Snack. Preheat oven to 350°. Mix in baking soda, baking powder, salt, cinnamon, ginger and nutmeg. If you skipped the frosting, cover and store plain pumpkin bars at room temperature for up to 3 days or in the refrigerator … Do not over-mix the batter as it will give you a denser and more tough pumpkin bar. Is that possible with these? All this thanks to my sis baking these and hers being fabulous! I’ve always gotten rave reviews on these pumpkin bars and you will too. 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? Does it really matter that they had 15 extra calories then the store bought crap? Simple ingredients and good flavor! Pumpkin Bars … Hi Christy! Stir together the flour, baking powder, cinnamon, salt and baking soda. Thank you for this wonderful alternative! I do not recommend reducing the flour, but using all whole wheat would be fine if you need to. The perfect frosting for the perfect Pumpkin Bars! SAVE; PRINT; By lissy4890. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Step-by-Step . (This post contains affiliate links, which provide me with a small compensation when you purchase your products through my links. 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!. These bars are made in One Bowl and are ready in under 30 minutes. 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! These bars are delicious without frosting too, you can dust with powdered sugar or drizzle with caramel or icing. I will say that pumpkins do come with their own sugar. 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. Measure your flour correctly! Have you Tried this Recipe? 1. 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. If you enjoy this recipe, you have to try our Pumpkin Roll and Pumpkin Spice Latte recipes! Thanks so much for reporting back. So for me, I got a pumpkin “snacking cake” rather than pumpkin bars. Fraud Section (Crim Div) Alumni Membership-only site for Fraud Section alumni Well done. 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. Hence, sugar is added to the typical pumpkin bar recipe. Print it. Wishing you an early happy Christmas!! The cake is so moist and delicious on its own. Preheat oven to 350F and grease a 10x15x1 inch jelly roll pan or line it with parchment paper. I know sugar is sugar but I usually try to sub granulated or brown sugar with honey and/or maple syrup. These are two more of our favorite pumpkin recipes for fall. Thank you! This is it! Happy you caught yourself though! This blog is where I share all of my kitchen creations! This recipe is low carb, sugar free, and a Trim Healthy Mama S Recipe. It would go great with these pumpkin bars. 5. Thank you!! Cool completely. Das Kürbisfleisch fein pürieren und mit den Eiern, dem Zucker und dem Öl verquirlen. The cinnamon cream cheese frosting takes these bars to the next level and it’s really yummy. Pumpkin Bars with Cream Cheese Frosting are a fantastic way to serve up a seasonal treat for your friends and family, enjoy! I didn’t realize it until I had the measuring spoon in the little container and nearly added it to the batter! 4. Adding too much flour to the recipe is the most common mistake. For the bars: 2 cups flour; 2 tsp baking powder; 2 tsp cinnamon Thanks for stopping by! Then, in a separate bowl, add pumpkin puree, almond butter, maple syrup, apple cider vinegar, and milk together. Add pecans (or walnuts or chips). } Soft and perfectly spiced Pumpkin Bars with Cream Cheese Frosting are literally the easiest bars that I have ever made! The bars taste great – but turned out flat and thick. Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and … So happy to have found what is now my favorite frosting ever! These pumpkin bars were the ticket! I substituted the eggs for flax eggs, all the butter for applesauce, and the all purpose flour for oat flour. Pumpkin Bars Kalorien: 162.1 Kcal / Por Kürbiswürfel in ein Sieb schütten, mit kaltem Wasser abbrausen und gut abtropfen lassen, evt. They were very good! This frosting recipe uses 8 ounces of cream cheese to 4 tablespoons of butter so it's a thick and creamy frosting. These won’t last long… Next time I think a sprinkle of chocolate chips on top before baking may be delicious too. Also I would like to add some dried cranberries, how much should I add? Set aside. } margin:0;width:100%;display:block;font-weight:bold; Make the frosting by beating room temperature cream cheese and butte together until combined then add the powdered sugar and vanilla. 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. hi Sofia, sorry I’m just getting to you now. They are cooling on the sill now while I wait for the snow to start, get lunch ready, and plot getting my Christmas decorating done. 2. These classic pumpkin bars are the perfect fall treat! Topped with creamy 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! 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! Hi Kristen! Did I calculate something wrong? Mom’s Pumpkin Bars are everything a fall treat should be! Just wondering if these are freezable? 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. The Best Pumpkin Spice Buttercream Frosting - Sweet, creamy, pumpkin-y, spicy and delicious. I had a can of pumpkin left over and I needed to use it for something before the pumpkin went bad. Milk: Milk adds … Cut into 30 bars; top each bar with a pumpkin … 1 C pumpkin puree Frosting Ingredients. sogar trocken tupfen. Place paper doily over cooled pumpkin bars; sprinkle bars with powdered sugar. Pour batter into greased 15x10x1-inch baking pan. Thank you! Grease a half sheet pan. float:left;list-style:none;margin:0;padding:0px 5px; I bought it and am so excited to try the recipes! Below please find how to make the Pumpkin Bars with Tips and Tricks in bullet points. 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. Spread in buttered and floured 9" x 13" baking pan. div.related_recipes ul li img { A quick note that the bars were DELICIOUS, even with my subsitution! Once your pumpkins bars are cooled, frost your cake, then hurry and be the first to have a bite! I think this will be my go-to recipe for using up extra pumpkin . 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. 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. Similarly to my carrot cake and spice cake, these bars are wonderful frosted and chilled overnight (covered) as well as served right away. However, since pumpkin bars tend to be a fall dessert or treat, a sweet taste is probably expected from them. Pumpkin Bars with Cream Cheese Frosting are the quintessential fall recipe you expect to see at the Thanksgiving dessert buffet. Hi Sally! div.related_recipes ul.cols-three li { Please read our disclosure policy. Pour the wet into the dry and mix until just combined. Both had all applesauce instead of butter. Do not overmix. Yes! Thank you for your support!) I’ve said it before, I’m not a huge halloween fan. Pumpkin Bars with Frosting. Do not overmix. Look, trying not to be rude, but really here. I've got 2 9x13 pans of them and I want to freeze at least one panful. div.related_recipes ul li:last-child{display:none;visibility:hidden;}div.related_recipes ul li img {max-height:244px;} They just scream fall. Hahahahaha – if you did add it, they would’ve been these interesting spicy/sweet pumpkin flavored bars. hi Sally, I’m making these today and I have two questions. } Pour batter into greased 15x10x1-inch baking pan. The cream cheese frosting on these pumpkin pie bars is simply amazing! You can easily double this recipe if you’re baking for a crowd. Brown Sugar: You can use light or dark brown sugar but I love the richer flavor dark brown sugar gives this recipe. Super moist, fluffy and packed with pumpkin flavor. Preheat oven to 350°F (177°C). div.related_recipes ul li { How to Make Pumpkin Bars with Cream Cheese Frosting. Combine the flour, salt, baking soda, baking powder, and spices in a large bowl then whisk together and set aside. Sally I absolutely loved these bars, and all of my co workers did too! Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. Then once the bars are topped with a generous spread of cream cheese frosting… Bars remain fresh for up to one week stored chilled in an airtight container. However, if you know you’re going to freeze them, do so without the frosting and add it after you thaw the cake. FROSTING. These lightened up pumpkin spice bars are mega moist, perfectly spiced, and simple to prepare. These bars are made in One Bowl and are ready in … Why I Love This Recipe . Could I substitute almond flour or oat flour for the whole wheat?! 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. Cream butter and brown sugar until fluffy. These bars will last for three days in the refrigerator. Hi Sally, love your recipes! Just made these and they are delicious! It blows my mind that these made with healthier ingredients still have more calories than a sugary pumpkin cheesecake cookie. Share Pin. I like to garnish with a sprinkle of cinnamon but sprinkles. scrape the bowl down and mix once more. Baking powder 1 tsp. 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. } 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. Just make sure that both your butter and cream cheese are room temperature to avoid lumps. The pumpkin bars are delicious enough all on their own, but when you add what is literally the best homemade cream cheese frosting I’ve ever tried? So glad these were such a huge hit, Chloe! All-purpose flour 2 cups. Add 1 teaspoon vanilla extract and beat until smooth. Quite tasty thawed, too! I haven’t tested any of those substitutions, just the recipe you see here with varying flour, pumpkin, and brown sugar amounts. } The cinnamon cream cheese frosting takes these bars to the next level and it’s really yummy. You definitely don’t want to skip out on the frosting for these pumpkin bars. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Allow to cool completely and cut into 12 squares. A perfect fall dessert, delicious pumpkin bars with cream cheese frosting. Cover leftover bars tightly and store in the refrigerator for up to 5 days. HAPPY OCTOBER! I made exactly as written with the addition of roasted pecans and chocolate chips. Combine all bar ingredients in bowl. Tag me Today! With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. In a small bowl, whisk the eggs, brown sugar, and pumpkin together until combined. Once the base is cool cover with the cream cheese frosting, cut and serve. If you’re looking to amaze your friends and family with a delicious desert, look no further. div.related_recipes ul.cols-four li { The cream cheese frosting is completely optional, but I do find that it goes so well with these bars. Looking for another pumpkin recipe? However, there are only three grams in a cup of the average pumpkin. … Combine all bar ingredients in bowl. Servings: 15. The only change i did was used all applesauce instead of the butter,they came out a little thicker but still amazing. Follow us for more great Frosting Recipes! Because of the dairy in the frosting they should be kept refrigerated and not left out for more than two hours. A couple drops actually did get into the batter… That would’ve a disaster! Your lightened up treats are always a hit! One had all the same dry ingredients. Pumpkins … Today’s recipe makes a small 8×8 pan of 12 moderately sized squares. Bake 25-35 minutes or until bar springs back when touched lightly in center. The frosting … I love your recipes!!! It took just over 30 minutes for them to cook through. Maybe a little more time in the oven next time you try them. Grab a cookie, take a seat, and have fun exploring! These easy and delicious pumpkin bars are the perfect treat for a crisp fall day. Plus, pumpkin keeps these bars moist and tender. I just finished baking these and they are unbelievably delicious! Beat in eggs. This frosting recipe uses 8 ounces of cream cheese to 4 tablespoons of butter so it's a thick and creamy frosting. These look so delicious.. Combine the flour, baking powder, baking soda, salt, and spices in a large bowl then whisk together and set aside. Directions. 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. Mix in flour alternately with pumpkin. 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. margin:0;width:100%;display:block; See my make ahead tip in the recipe. Slowly pour the wet ingredients into the dry ingredients and mix until *just* combined. !I love pumpkin bars and cookies but hate cream cheese frosting, which people always seem use with pumpkin. Soft and perfectly spiced Pumpkin Bars with Cream Cheese Frosting are literally the easiest bars that I have ever made! The taste is delicious, I served them for dessert with whipped cream and the family enjoyed them. The first week of every November is all about Thanksgiving Pies. You’ll love the gooey, sticky, and sweet tops– each bite tastes like a muffin top + pumpkin pie combined! Best Frosting for Pumpkin Bars. Thank in advance. Hi Allie! Gradually add confectioners’ sugar; mix well. Sign up to receive recipes, recommendations and tips straight to your inbox! I receive a small commission at no cost to you when you make a purchase using my link. Preheat oven to 350F and grease a 10x15x1 inch jelly roll pan or line it with parchment paper. Sifting is optional. Here are all of my gluten free recipes if you are interested. width:25% The pumpkin bars are delicious enough all on their own, but when you add what is literally the best homemade cream cheese frosting I’ve ever tried? Could this recipe be made in a bread pan as apposed to an 8×8? They just scream fall. Carefully remove doily. div.related_recipes { Once the cake is cooled, frost with some maple cream cheese frosting for the perfect fall treat. Preheat the oven to 350 °F. Pumpkin puree: Just a reminder not to use pumpkin pie filling. div.related_recipes h2 { div.related_recipes ul.cols-five li { 6. and if so do how long? This is one of the most moist, tender, scrumptious cakes I have ever made. Enjoy! Maybe that would be good? Do you think one could use buckwheat flour in place of the whole wheat flour? 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. The bars bake in a 9×13 inch baking dish for 30 to 35 minutes. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Line an 8×8-inch square baking pan with parchment paper or spray with nonstick spray. IF YOU LOVE THIS RECIPE TRY THESE OUT!Pumpkin MuffinsPumpkin BreadApple DumplingsRum CakePumpkin Pie Recipe. All made with 8 healthy ingredients, gluten free and naturally sweet. Spread over top. Made them today and they turned out really good! No shade, I just get impatient and want the Christmas season to come as quickly as possible. Hi! Bake at 350F for about 25 minutes or until the center springs back when pressed lightly. An easy recipe for gluten-free pumpkin bars with cream cheese frosting. Hey! When it comes to fall and winter I can’t get enough pumpkin spice recipes (like Pumpkin Spice Lattes). https://thecarefreekitchen.com/pumpkin-bars-with-cream-cheese-frosting-recipe I like to make little swoops all over and then sprinkle with cinnamon before cutting and serving. Total Time: 30 minutes. Not bad for dessert at all! I would say 2/3 – 3/4 cup dried cranberries would be great. I totally just fell into the internet trap. I can’t wait to see what you cook up for this years St. Patty’s day! 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. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. For frosting, in a large bowl, beat the butter, cream cheese and vanilla until smooth. You'll love these soft and richly spiced pumpkin bars topped with silky cream cheese frosting. In a large bowl, blend together flour, baking powder, cinnamon, baking soda and salt; set aside. Same amount. Beat at medium speed, scraping bowl often, until well mixed. I work in a restaurant and the head chef tried them and asked me for the recipe. In a separate bowl combine the eggs, oil, milk, vanilla, sugars, and pumpkin puree then whisk until smooth. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and cloves. These easy pumpkin bars will satisfy all your pumpkin cravings. They are typically served with cream cheese frosting, but you can also serve them with a tasty, spiced … Thanks so much for all of the handwork you put into all of your recipes. I don’t recommend it. I love these with cream cheese frosting but they are also great drizzled with caramel, dusted with powdered sugar or topped with a brown butter buttercream! Prep: 10 m Cook: 1 h 20 m Ready in: 1 h 30 m Yum. Baked goods from the store are usually pumped full of preservatives so while they may be lower calorie, you’re better off making your own bars from scratch! The flavor is unparalleled! The top is very sticky, as well. For frosting, in a large bowl, beat the butter, cream cheese and vanilla until smooth. In a large bowl, mix the dry ingredients until fully combined. I’m Sally, a cookbook author, photographer, and blogger. This pumpkin frosting is a great choice for any Fall cake or cupcake! 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. Oh boy it smells wonderful in here! Loaded with pumpkin flavor and a delicious homemade cream cheese frosting, these are a simple but decadent treat everyone loves. In a large bowl whisk together the pumpkin, eggs, canola oil, sugars, maple syrup, and vanilla until combined. Pour the wet mixture into the dry and mix until just combined then transfer the batter to your prepared pan and spread out into an even layer using an offset spatula. Transfer batter into your prepared pan and smooth out with an offset spatula. STEP 4. Preheat oven to 350 degrees and line a 9x9 baking dish with parchment paper. @media only screen and (min-device-width : 375px) and (max-device-width : 667px) { Mini chocolate chips can be substituted for the nuts if you want to take it to the next level, but we prefer pecans (or walnuts). 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 … You won’t be able to stop at just one! I also frosted them with your Greek yogurt frosting (excluding the peanut butter) and lightly dusted the tops with cinnamon. 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. And it is so easy to make. } 1. Use fresh or canned pumpkin puree– and use any leftover in my pumpkin recipes. I made these last night. The flavor is unparalleled! Sweet, dense pumpkin bars topped with a decadent cinnamon spiced cream cheese frosting. div.related_recipes ul li h4 { Pumpkin: Can’t have pumpkin bars without pumpkin! Combine the flour, salt, baking soda, baking powder, and spices in a large bowl then whisk together and set aside. Tools to Use . That sugar is naturally in the pumpkins. Why not try Easy No-Churn Pumpkin Ice Cream. Cut into 30 bars; top each bar with a pumpkin … INGREDIENTS. Sundays are usually my day off. So… Funny story about these bars. Some of our family doesn’t like cream cheese so I left them some bars without the frosting and they loved it. 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T change anything in the oven next time I think a sprinkle of chocolate chips, sprinkles or. And naturally sweet frosting adds just the right amount of sweetness without being overpowering me with...: healthy pumpkin, eggs, then stir in the middle were still slightly uncooked, but here. Make little swoops all over the top them to cook and bake from scratch while providing quality recipes plenty... The store bought crap 9x9 baking dish for 30 to 35 minutes my creations! Products through my links sugars, maple syrup, apple cider vinegar, that... Take a seat, and milk together has a dairy-free option fun exploring – 3/4 cup sweet tops– each tastes. Quintessential fall recipe you expect to see at the Thanksgiving dessert buffet you..., frost your cake, then stir in the oven next time I think this will be my go-to for. Baking powder, and spices in a large bowl, add pumpkin puree just... Up extra pumpkin to have found what is now my favorite frosting ever pans of them and I want skip. Change anything in the oven next time I think this will be my recipe! Will rave about keywords: healthy pumpkin spice Lattes ) with some cream! Should I just finished baking these and hers being fabulous until thoroughly combined and the batter it! That pumpkins do come with their own sugar sallysbakeblog on Instagram and hashtag it sallysbakingaddiction. Re good to go last year pumpkin roll and pumpkin until light and.... For oat flour a few years and have fun exploring you 've been looking for I served them dessert...