These are the best pumpkin bars we’ve tasted! Every single person in the house loved it!
It’s a recipe that I got from Pinterest and tweaked it just slightly. But if there is one word that could describe these pumpkin bars, it would be moist!
This recipe makes a good-sized cookie sheet really full. I use my Costco cookie sheet pan, if any of you know what that is. It’s bigger than a jelly roll pan. So if you were going to use a smaller sheet, I’d recommend either two jelly roll pans or two 9×13’s. These could also be made into muffins if you have the time.
And now that we are on WordPress, you are able to print this recipe straight from the blog here. I love going to a website that lets me print recipes out with little effort on my part. So if you have any trouble, let me know.
1 1/2 cup oil
3 cups sugar
1 1/2 tsp. vanilla
3-3 1/2 cups pumpkin – I use homegrown from the freezer, but you can also use a 29 oz. can pureed pumpkin.
3 1/4 cups flour
1 1/2 tsp. baking soda
1 Tbsp. cinnamon
1 1/2 tsp. salt
Mix together eggs, oil, sugar, vanilla, and pumpkin. Fold in dry ingredients and pour into greased cookie sheet pan. If you wish, you can also sprinkle in chocolate chips. Bake at 350 for 30-40 minutes or until a toothpick inserted comes out clean. Be careful not to overbake. Frost with cream cheese frosting.
Cream Cheese Frosting
8 oz. cream cheese, softened (can use light)
1/2 cup butter, softened
1-2 cups powdered sugar
1 tsp. vanilla
1/4 cup milk
Blend together cream cheese and butter until smooth. Beat in powdered sugar and vanilla. With my powdered sugar, I just dump until it’s the right consistency to spread. You don’t want a stiff frosting for these bars, so less sugar is probably better.
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