It’s fall y’all! And that means PUMPKIN!
Many people I know get so excited when they can finally order a pumpkin spice latte, or a PSL as my dear friend Autumn calls it. I’m not a huge coffee drinker because I can’t drink caffeine (more on that later), so I don’t get too excited when everyone starts talking about pumpkin spice. But one thing I do love is pumpkin bars!
There’s something so lovely about pumpkin bars. The moistness of the cake is so amazing, topped with a delicious cream cheese vanilla frosting that melts in your mouth…I mean…what could be better???
I remember eating pumpkin bars for as long as I can remember. It was basically a fall tradition while growing up in my household. The smell that filled the house while they were baking was incredible. The thick scent of cinnamon and spice filling the air while the fireplace was keeping us warm is one thing I’ll never forget. My father was a diabetic so we didn’t get many sweet treats in my home, so when it was pumpkin bar time I rejoiced.
I remember my mother would eat one with her morning coffee, or we would have them as dessert after dinner. She used to serve them at room temperature, but now as an adult, I prefer mine cold, straight out of the refrigerator. I do like to enjoy them as my mother did, with a morning cup of (decaf) coffee, or with a huge glass of almond milk. Who am I kidding? I would eat one wrapped around a steaming dog turd…that’s how much I love them. Okay, maybe not, but you get the picture. YUM!
This recipe is the one my mother used. Every time I make them, the bars turn out more like a cake because it makes so much batter. If you want more of a bar, I would split the batter in two or thirds and bake them in a 9×9 brownie pan. I prefer to use a standard cake pan because it’s easier clean up and I can claim to have a bar when really I’m having a big ‘ole piece of delicious cake. You could also halve the ingredients for a smaller batch and try it that way. To heck with measurements and numbers. Eat the cake. Love the cake. No one is judging.
The whole recipe is simple to make. I like to sift all the ingredients together because I think it blends more evenly, but you certainly don’t have to. I also make mine without nuts. You can add nuts if you like. My mother loved to put walnuts in everything. My father was not a fan, so I’ve had them both ways and I prefer without, but to each their own! No matter what, you will not be disappointed with this recipe. Try not to go into sugar shock licking the spoon after making the frosting.
Drool Worthy Pumpkin Bars
4 large eggs
1 cup vegetable oil
2 cups white sugar
1 (15 oz) can of pure pumpkin (not pie filling)
½ teaspoon salt
2 teaspoons cinnamon
1 teaspoon baking soda
2 teaspoons baking powder
2 cups white, all-purpose flour
1 cup chopped nuts (optional)
8 ounces cream cheese at room temperature
12 tablespoons of butter at room temperature
2 teaspoons of vanilla extract
2 tablespoons of milk
2 cups powdered sugar
1. Preheat oven to 350°.
2. Sift together salt, cinnamon, baking soda, baking powder and flour. Set aside.
3. In a large bowl, combine eggs, vegetable oil, sugar, and pumpkin. Beat until combined well.
4. Add dry mixture little by little and beat until smooth.
5. Spread mixture into an ungreased baking pan. I used a 9×13 pan and it turns out more like cake. For more of a bar, use a larger pan or split the batter into two pans.
6. Bake for 20 to 25 minutes or until a toothpick comes out clean from the middle. Let cool.
7. Combine cream cheese, butter, vanilla and milk in medium sized bowl. Beat until smooth.
8. Add powdered sugar about a half of a cup at a time until frosting is smooth.
9. Make sure to completely cool before frosting.
Let me know how you like them! Please comment below to let me know if you love them as much as I do! Take a picture and please tag #amamablessed on Instagram or Facebook. I’d love to see! For other delicious recipes you’ll be sure to love, click here.