Frosted Pumpkin Bars

Frosted Pumpkin Bars

2
Kris 2

"These bars mix up quickly. They are moist and delicious with a wonderful cream cheese frosting. They are especially good when chilled in the refrigerator before serving."
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Ingredients

50 m servings 255 cals
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Original recipe yields 40 servings

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Nutrition

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 28.1g
  • 9%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a jelly roll pan.
  2. Beat pumpkin, white sugar, vegetable oil, and eggs together in a large mixing bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a sifter; sift into the pumpkin mixture and mix well; pour into the prepared pan.
  3. Bake in preheated oven until center springs back when lightly touched, 35 to 40 minutes. Cool completely before frosting.
  4. Beat cream cheese and butter together in a bowl until smooth; add vanilla extract and beat. Gradually beat confectioners' sugar into the frosting, adding in small amounts and assuring each batch is incorporated before introducing the next. Spread over the pumpkin bars.

Reviews

2

For me this was more like a cake than a bar. I halved the recipe and used 2 eggs but using more eggs generally makes things more like a cake. I used a 13x9" pan and store bought icing because ...

Just made these and they are really good. Great recipe.