Cream Cheese Frosted Pumpkin Bars: A Delicious Autumn Treat
Indulge in the warm flavors of fall with these irresistible Cream Cheese Frosted Pumpkin Bars. With a moist pumpkin base and a creamy, tangy frosting, these bars are sure to become a seasonal favorite. Perfect for gatherings, potlucks, or simply as a sweet treat for yourself, these bars are easy to make and even easier to enjoy.
Ingredients:
For the Pumpkin Bars:
- 2 cups of all-purpose flour
- 1 1/2 cups of granulated sugar
- 2 tablespoons of baking powder
- 2 tablespoons of ground cinnamon
- 1/3 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/4 teaspoon each of ground ginger, cloves, and nutmeg
- 4 large eggs
- 1 (15-ounce) can of pure pumpkin puree
- 1 cup of vegetable oil
For the Cream Cheese Frosting:
- 1 package (8 oz.) of cream cheese, softened
- 1/2 cup (1 stick) of unsalted butter, softened
- 1 teaspoon of vanilla extract
- 4 cups of powdered sugar, sifted
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, and ground spices until well combined.
- Add Wet Ingredients: Add the eggs, pumpkin puree, and vegetable oil to the dry ingredients. Mix until the batter is smooth and well incorporated.
- Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely in the pan.
- Prepare the Frosting: In a separate mixing bowl, beat together the softened cream cheese, softened butter, and vanilla extract until smooth and creamy. Gradually add the sifted powdered sugar, beating until the frosting is light and fluffy.
- Frost the Bars: Once the pumpkin bars have cooled completely, spread the cream cheese frosting evenly over the top. For a decorative touch, you can use a piping bag fitted with a star tip to pipe swirls of frosting on top.
- Chill and Serve: Place the frosted pumpkin bars in the refrigerator for at least 1 hour to allow the frosting to set. Once chilled, slice into bars and serve. Enjoy the delicious flavors of fall!
Frequently Asked Questions (FAQs):
- Can I use homemade pumpkin puree instead of canned? Yes, you can substitute homemade pumpkin puree for canned. Just make sure it’s well-drained to avoid excess moisture in the bars.
- How should I store the pumpkin bars? Store the frosted pumpkin bars in an airtight container in the refrigerator for up to 3-4 days. Bring them to room temperature before serving for the best taste and texture.
- Can I freeze the pumpkin bars? Yes, you can freeze the unfrosted pumpkin bars for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight, then frost before serving.
- Can I adjust the spices in the pumpkin bars? Absolutely! Feel free to adjust the spices to suit your taste preferences. You can increase or decrease the amounts of cinnamon, ginger, cloves, and nutmeg according to your liking.
In conclusion, these Cream Cheese Frosted Pumpkin Bars are a delightful treat that captures the essence of autumn in every bite. Whether enjoyed as a dessert or snack, they’re sure to bring warmth and comfort to any occasion. With simple ingredients and easy instructions, you can whip up a batch of these delicious bars to share with family and friends. So go ahead, embrace the flavors of fall and indulge in the goodness of these pumpkin-spiced delights!
More Tips and Tricks:
- Garnish with Pecans: For added texture and flavor, sprinkle chopped pecans or walnuts over the cream cheese frosting before serving.
- Drizzle with Caramel: Take your pumpkin bars to the next level by drizzling them with warm caramel sauce just before serving.
- Serve with Ice Cream: For an indulgent treat, serve the pumpkin bars warm with a scoop of vanilla ice cream on top.
- Make Ahead: These pumpkin bars can be made a day in advance and stored in the refrigerator until ready to serve. Just be sure to cover them tightly to prevent them from drying out
