Step 2: Spray a large jelly roll pan with cooking spray. The cake can be frozen but please reference the jelly roll pan lid we recommend below. That gives you time to make the cream cheese frosting! The answer is YES!! And temp stays at 350 degrees. Some of my favorite kitchen tools I use to make Pumpkin Bars: SHEET PAN – I have at least six of these in my kitchen. The cream cheese frosting recipe that I use with these pumpkin bars are incredibly easy to make. Now, I was only able to locate a 30-ounce can of pumpkin pie mix. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Add in the cinnamon and salt. “GO PACK GO” Little Dairy on the Prairie Pro Tip: Store pumpkin cream cheese bars … When the bars … Always grease your pan. Join the Family Dinner Table today. I can test this on Wednesday 8/29 and report back how it turns out. My family has it gone in less than 5 days. Because of the cream cheese in the frosting be sure and keep the leftovers in the refrigerator – if you have any leftovers! It was kind of easy to make, but very delicious. Might take 12-14 minutes, but please check them at 9. I have an OXO jelly roll pan. This recipe was originally published October 8, 2015; the photos were updated in September 2019, … 6. Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and … Thanks again! Why does the cook time at the top of recipe differ from the one in the directions? For more info check our privacy policy where you will get more info on where, how and why we store your data. In a large bowl, beat the eggs, sugar, oil and pumpkin just until combined. If that is your situation, too, you can freeze the other half of the can to make these again later. Frost cooled cake with mixture Your email address will not be published. Spices. I made these tonight, they were good but are they supposed to be “cake like”? Recipe tips and variations: Jelly roll pan: These bars are made in a 10-inch by 15-inch jelly roll pan. Pour into a well-greased 10″ x 15″ x 1″ (jelly roll) pan and bake for 20-25 minutes, or until lightly golden and set. The BBQ one was one of our favorites and now the pumpkin bars. I love it because the resulting bars are thinner and you have a more equal cake-to-frosting ratio. Thanks for the question! Yum! I needed a treat that I could make stretch as I had no idea how many people were coming. I always do half of the pan with chocolate chips on top and the other half with cream cheese frosting in order to please all members of my family. Combine frosting ingredients and beat with an electric mixer. I love using these for many recipes like these bars. We have hundreds of simple and delicious recipes, your family will love. Beat on medium speed until incorporated, 2 minutes. Cool completely, at least 30 minutes. Let cool completely before frosting. What do you need to make one bowl pumpkin bars with cream cheese frosting? Did you know I wrote a cookbook? It oftenRead More Add a little milk (one tablespoon at a time) if frosting is too thick. … The lovely spiced bars with a thick, dreamy layer of frosting are the perfect treat for pumpkin lovers. 5. My assistant thought the bars were a little sweet, but to my knowledge they taste identical to the original. Spray a large jelly roll pan (mine is 12×16) with cooking spray and pour the batter into it. Yack Care! 6. Coming up on our second anniversary of living abroad next month, I’ve decided it’s simply a fact — moving away from home is pretty much guaranteed to make you ridiculously nostalgic for all of your favorite comfort foods. Topping for Pumpkin Bars. Spray a large jelly roll pan with cooking spray. Add in flour, baking powder, baking soda, salt and spices. Mix together oil, eggs, sugar and pumpkin. This makes them thinner, perfect for serving a crowd, and hand held. Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes. Do pumpkin bars with cream cheese frosting freeze well? The recommended pan size will make your pumpkin bars light, airy, and delicious! Once smooth with no lumps, add vanilla. Cut into squares and top with pumpkin candies. In a medium sized bowl, sift together the flour, … Put into a 15 x 10 x 1 inch jelly roll stone that has been sprayed with non- stick spray. Join hundreds of others who love sharing dinner time ideas. The lovely spiced bars with a thick, dreamy layer of frosting are the perfect treat for pumpkin … Versus “prep time” which refers to how much time to get the ingredients to the state they are listed in the list. I made one batch of bars with no sugar in it, and the bars were NOT sweet. Whisk in eggs. Hope u can make it back to WI for a visit before the snow flies. Perfect for feeding a crowd! I would check them at 9 minutes. Spread the batter out evenly with a knife. This is one of their family’s favorite holiday recipes. Ingredients for Pumpkin Bars With Cream Cheese Frosting. Enjoy! Grease a 10x15 inch jelly roll pan or other shallow baking pan. :D I think it’s perfect with all the sugar. If you have any other questions, or you need anything else, just let me know! Hi Jodi! They are baked in a baking or jelly roll pan, and are most often topped with decadent cream cheese frosting. Your email address will not be published. Read more... Pro-level tricks to transform your cooking! The cake is moist and flavorful, the cream cheese frosting buttery and divine. Please see disclosure policy here. When just mixed, pour the batter into the prepared jelly roll pan. To make the frosting mix cream cheese and butter till smooth. Thanks! A perfect fall dessert, delicious pumpkin bars with cream cheese frosting. This pumpkin dessert couldn’t be any simpler! ♡ But, alas, I never pass up an opportunity for cream cheese frosting. I have a confession: I DOUBLE the cream cheese frosting recipe. Cool and frost. Ingredients for Pumpkin Bars With Cream Cheese Frosting… I can already see them disappearing! Food is love on Culinary Hill, and I know you feel the same way in your own home. If the bars … Did you know I wrote a cookbook? Coat a 10-inch by 15-inch jelly roll pan with nonstick spray or use parchment paper. Mix it all thoroughly. This is a relatively easy recipe to whip up, you just have to plan a little ahead so you can make sure to soften the cream cheese and butter at room temp. The 13 x 18 size is perfect and I use them for everything! These easy frosted Pumpkin Bars can be made with either canned pumpkin OR canned pumpkin pie mix: Whatever is in your pantry. I’m so excited to make these . However, if you wanted to skip making the frosting from scratch, you can use store bought frosting instead. A perfect fall dessert, delicious pumpkin bars with cream cheese frosting. ... Pour into an ungreased 10 x 15 jelly roll pan and bake for 27-30 minutes or until toothpick inserted comes out clean. Beat flour mixture into egg mixture on low speed. Substitute 16 ounces of canned Pumpkin Pie Mix. Bake at 350 degrees for 20 to 25 minutes. Baby, they were so good. Pumpkin Bars with Cream Cheese Frosting have a moist, light, and fluffy pumpkin cake base, and it’s topped with a rich, decadent, creamy frosting for an exquisite, heavenly result. Thanks for posting such good recipes. (I personally feel that the batter benefits from the full 2 cups of sugar as listed in the original recipe. When autumn rolls around, these seasonal pumpkin squares are always on my baking list. I baked it for almost 30 and the toothpick was still coming out pretty wet, but because of the warning I decided to take it out anyway – big mistake. You can keep these pumpkin bars totally plain or even dust with a little confectioners’ sugar. The 13 x 18 size is perfect and I use them for everything! Thanks for checking, I will definitely test this myself soon so I can make sure. I made these today. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. Add salt to taste. I like to sprinkle them with some pecans because it dresses them up a bit and makes them prettier. Line a 10x15 inch jelly roll pan with a sheet of parchment paper coming about 1 inch over the sides. You can also make them in a 9 x 13-inch pan, and they will just be a thicker bar. Keep the sugar in the recipe as-is. I personally think the full 2 cups of sugar from the originally recipe belongs in the Pumpkin Pie Mix version, too. This is a guess, so obviously stab it with a toothpick and check it and bake longer as needed. When the leaves start falling, some of us stock up on cinnamon, are first in line at the pumpkin patch, and fill our houses with decorative gourds as soon as possible. Posted in : Dessert on October 10, 2019 by : Karen Metz Tags: cream cheese frosting, pumpkin, pumpkin bar recipe with cream cheese frosting, pumpkin bars Here is another recipe I found in my collection of old cookbooks. But I think that should do it! See my Full Disclosure for further details.. JELLY ROLL PAN: These are my favorite jelly roll pans. I use gluten-free coconut oil cooking spray. Or even 1/2 cup. These pumpkin bars are best made in a 10 × 15 inch baking pan. This post may contain affiliate links. Mix together cream cheese, vanilla, butter, milk, powdered sugar until smooth. Preheat the oven to 350 degrees. 7. Pour into parchment-lined 10×15 jelly roll pan and bake! Oh my gosh, these look delicious! Pumpkin squares are the perfect dessert to take to any get together, and will be requested time and time again. To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Then one by one, crack the eggs into the bowl and whisk them in. A quick Thanksgiving dessert. Cut into 24 bars and top each with a MellowCreme pumpkin. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. I always thpugh my recipe was hands down the best, but yours are fabulous! Sorry again! 18. You could bake it in a 9×13 pan also and have a simple pumpkin … How long would you recommend baking with a 9×13? My favorite kitchen tools used to make Best EVER Pumpkin Bars with Cream Cheese Frosting: This post may contain affiliate links. They’re called bars, but are more like a cake in texture. Frost cake once completely cooled. I love to combine my Midwestern food memories with my culinary school education to create my own delicious take on modern family fare. Pumpkin squares are the perfect dessert to take to any get together, and will be requested time and time again. But if you are a Pumpkin Pie lover, like myself, watch how to make this Simple Pumpkin Pie, found on our Youtube Channel . Recipe calls for baking in an 9×9 square pan, jelly roll pan is a TYPO ! I use them everyday. Hi Kaela! I attended a 2-year Culinary Arts program in southern California and graduated in May 2018. If that makes sense. But these pumpkin bars are baked in a 10×15 jelly roll pan (instead of a 9×13 pan). You'll get requests for these bars all fall long. These pumpkin bars are made in a large 12 x 17 inch jelly roll pan and I knew I could cut them into whatever size I needed depending on how many people showed up! If you can relate, these bars (my mom’s trusted recipe) are going to make your day, and possibly your whole week! -Meggan. But I haven’t tested those variations so I don’t know for sure!! Cream Cheese Frosting portion: Cream together cream cheese and butter. 5. ... Pour into a greased 12 x 17 jelly roll pan. Preheat oven to 350F. Gradually beat in powdered sugar on low until smooth. Low in calories while remaining full of flavor, these pumpkin bars make a great dessert. And then it transitions into our favorite flavor to complain about! Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. They look perfect! 6. Pour into a 15 x 10 jelly roll pan and bake for 25-30 minutes at 350. It’s got tons of pumpkin spice flavor! Prepare ahead! This makes them thinner, perfect for serving a crowd, and hand held. Wondering if mine didn’t turn out right?.. Then add the powdered sugar in stage. So that’s another option to use up the pumpkin pie mix! In a greased jelly roll pan, pour in the batter and spread it out. Bake in a 350 degree oven for 25-30 minutes. Thanks for pointing it out! Add confectioners’ sugar, vanilla, pumpkin pie spice, and salt. You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! * Disclaimer: All nutrition information are estimates only. 4. You bake the cake in a 10×15 pan so the bars are a little shorter than traditional cake. Bake at 350° F for 25-30 minutes. Next, pour in the flour mixture and gently fold it into the wet ingredients. Scrape the bowl down and mix once more. Toss them all together to combine and add them to the pumpkin/oil mixture. You can also line the pan with parchment paper. Step 3: In stand mixer—beat eggs, then add white sugar, vegetable oil, and pumpkin—mix for 2 minutes. Be sure to share a picture and tag. I'm Meggan Hill, the Executive Chef and head of the Culinary Hill Test Kitchen. Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. My favorite recipe for classic pumpkin bars with cream cheese frosting. Spread evenly over cooled bars. It tastes closest to the original that way. Mix until creamy. Also, recipes that have absolutely no “cooking” (as in heating or whatever) still have a “cook time.” Which is also a bit confusing. Preheat oven to 350 degrees. Step 4: Mix flour, baking powder, 2 tsp cinnamon, baking soda, and salt in another bow. Come join our Facebook Group! In a large bowl, whisk together sugar, pumpkin, and oil. This recipe calls for pureed pumpkin, flour, sugar, vanilla and cream cheese. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Cool completely, about 2 hours. I added a bit more pumpkin cuz it makes even more moist. Recipe calls for baking in an 9×9 square pan, jelly roll pan is a TYPO ! Let bars cool completely then frost with Cream Cheese Frosting. They’re still fabulous without a special garnish on top! Pumpkin Bars are a delicious fall dessert. Read more. Can’t go wrong with cream cheese … What Are Pumpkin Bars? (Double the frosting ingredients if you like a lot of frosting. I hope you love these! Learn how your comment data is processed. The flavor offers so much more than you can get from a store bought version. You can find this or other brands easily at the supermarket; My girls loved the pumpkin bars and have even been eating them for breakfast for a change and a treat. Wish I could have a bite right now! A few weeks ago we hosted a get together at our house for the new families in our church congregation. In a standing mixer fit with the paddle attachment, or with an electric hand mixer, beat cream cheese and butter until smooth. You may also love our pumpkin crumb pie! Set aside. Thanks Kaela! Good question! Let cool completely before frosting. Pumpkin Bars with Cream Cheese Frosting Recipe: If you want to kick your Better Than Sex Pumpkin Cake up a notch, use this pumpkin cake recipe instead a cake mix. Today’s recipe for Pumpkin Bars comes from my friend Sherra. Chipotle Cilantro Lime Rice Recipe (Copycat). Personally, I prefer pumpkin bars that are not cake like and these fit the bill perfectly. Thanks for pointing it out! One more thing I wanted to mention. Bake for 30-35 minutes, or until the center of the pumpkin … Add powdered sugar and vanilla. Gradually add powdered sugar and vanilla and beat well. Pumpkin Bars with Cream Cheese Frosting have a moist, light, and fluffy pumpkin cake base, and it’s topped with a rich, decadent, creamy frosting for an exquisite, heavenly result. In April we got 38′ of snow! However, the cake needs to bake for much longer than 25 minutes. For a thinner bar: Spread batter into a greased jelly roll pan and bake for 18-20 minutes, checking for doneness with a toothpick. In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until light, fluffy, and smooth. pour into pan. Required fields are marked *. We like a dense pumpkin bar so I use a smaller jelly roll pan. The recipe makes a big sheet pan of pumpkin cake that are cut into bars. 7. Spread frosting on COOLED cake. This recipe was … From ... and eggs – and mix with a hand mixer for two minutes until well combined. Pour into a greased 12 x 17 jelly roll pan, Mix together cream cheese, vanilla, butter, milk, powdered sugar until smooth. Pumpkin Bars with Cream Cheese Frosting are a dessert that will have folks lining up for the recipe! I think so. Hi Megan, It’s Mary from Shawano Wi. Pour mixture into un-greased jelly-roll pan 12''x18'' Bake at 350 degrees Fahrenheit for 25-30 minutes. Slowly sift the powdered sugar into the cream cheese mixture. Increase the baking powder to 3 teaspoons (instead of 2), omit the cinnamon and pumpkin spice, and then swap in 16 ounces of your canned pumpkin pie mix (instead of the pure pumpkin). My mom really amps up the amount of cream cheese icing that is slathered over these pumpkin dessert bars. Pumpkin Bars….Pumpkin Sheet Cake…I’m not really sure what makes the difference, but these soft, fluffy pumpkin bars do have a cake-like texture. Stir in raisins. These Easy Pumpkin Bars have cream cheese frosting and will feed a crowd. Pumpkin Bars with cream cheese frosting are a delicious fall dessert. This pumpkin bar recipe makes a nice moist pumpkin cake topped with a rich, cream cheese frosting. Scrape the bowl down and mix once more. Another of your fabulous recipes. When autumn rolls around, these seasonal pumpkin squares are always on my baking list. Pumpkin Bars with Cream Cheese Frosting are a dessert that will have folks lining up for the recipe! It’s also great for entertaining because you make it in a jelly roll pan, so it makes more than the average 9×13 dessert. Spread the cream cheese frosting over the cooled pumpkin bars. The cookbook is from members of a Lutheran church. We like a dense pumpkin bar so I use a smaller jelly roll pan. Eat. Thank you so much for sharing this at Wednesday Extravaganza! They were just flat and sad. I use them everyday. In a separate bowl, whisk together the sugar, pumpkin, and oil. Step 5: Pour batter into your jelly roll pan Check out the. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. How soon are you going to make the bars? But these pumpkin bars are baked in a 10×15 jelly roll pan (instead of a 9×13 pan). In lattes and cookies and even candies, we celebrate this tasty fruit until our taste buds can’t take it anymore. Delicious pumpkin bars with cream cheese frosting. Some friends from our church gave me this recipe. They are moist, have just the right amount of spice, and are topped with cream cheese frosting. Both our good, but I favor the side with cream cheese frosting. Receive my FREE 5 Instant Pot Meals in 5 Minutes E Course and my FREE weekly meal plan. Pumpkin Bars with Cream Cheese Frosting are an easy, homemade pumpkin bars recipe, with a delicious frosting, perfect for fall and year round. But I digress… back to our Cream Cheese Pumpkin Bars. – I have at least six of these in my kitchen. Bake 25 to 30 minutes or until toothpick inserted comes out clean. Fold in flour mixture until uniformly combined. Spread cream cheese mixture evenly over the pumpkin batter. This site uses Akismet to reduce spam. Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Required fields are marked *. I think I make a batch of cream cheese frosting that is slightly bigger. 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