Boo Bars: Pumpkin Bars with Cream Cheese FrostingKelsey Banfield
I am kicking off Halloween week with some fantastic Pumpkin Bars! This classic recipe is always a hit for the fall holidays. They are popular from Halloween straight through Thanksgiving. A soft, moist pumpkin cake slathered with rich cream cheese frosting, I find them ideal for Halloween parties, taking to school or just munching on around the house. I love to dress them up with fun toothpick ghosts I find at the grocery store. I’ve also topped these with orange and black sprinkles, roughly chopped candy corn and orange sanding sugar. Have fun coming up with your own decorative topping and enjoy!
Pumpkin Bars with Cream Cheese Frosting
1 2/3 c. sugar
1 c. vegetable oil
1 14oz. can pure organic pumpkin
2 c. all-purpose flour
2 t. baking powder
1 t. baking soda
1 t. salt
1 t. cinnamon
4 oz. cream cheese, softened
1/2 c. unsalted butter, room temperature
1 t. vanilla
2 c. confectioners’ sugar, sifted
1. For the Bars: Preheat oven to 350ºF. Butter and flour a 9×13 pan and set aside. Mix flour, soda, powder and cinnamon in a small mixing bowl and set aside.
2. In a mixer fitted with paddle attachment mix the eggs, sugar, oil and pumpkin until completely smooth and blended. With the mixer on low, slowly add the dry ingredients until fully combined. Stop as needed to scrape down the sides of the mixing bowl.
3. Spread the batter into the pan and bake for 30-35 minutes, or until the center is set and a cake tester comes out clean. Cool completely to room temperature before frosting.
For the Frosting:
In a mix whip together cream cheese and butter. Then add sugar and vanilla. Blend until smooth.