HomeDIY CraftPumpkin Bars - A Beautiful Mess

Pumpkin Bars – A Beautiful Mess


If you’re looking for a simple, easy-to-make pumpkin dessert that everyone will love, I recommend you try these pumpkin bars. It’s seriously delicious! They have a soft and delicious cake with cream cheese on top – what’s not to love? Find more delicious recipes in our dessert archive.

We make a lot of pumpkin desserts at my house, especially this time of year. But these pumpkin bars are a great option for a party or dinner. It’s simple and foolproof, but still a great dessert that everyone will love.

Related: Love easy pumpkin treats? Next, try these easy pumpkin cookies with glaze, pumpkin brownies, or pumpkin chocolate chip cookies.

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ingredients

  • squash
  • White granulated sugar
  • Brown sugar
  • Vegetable oil or canola oil
  • egg
  • Vanilla extract
  • Flour for all uses
  • Pumpkin pie spices
  • baking powder
  • baking soda
  • salt
  • ghee
  • Cream cheese
  • Powdered sugar – also called confectioners’ sugar

directione

In a large bowl, mix the pumpkin puree with the white granulated sugar, brown sugar, and oil. Then add the eggs and vanilla extract. Sit aside.

In a medium bowl, whisk together all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.

Stir the dry ingredients into the wet ingredients until no dry flour is visible.

Butter or spray (with nonstick cooking spray) a 9 x 13 baking pan. Then pour the dough into an even layer.

Bake in the oven at 350°F (177°C) for 26-28 minutes, until a toothpick inserted into the cake comes out clean (no sticky mixture on the toothpick). Leave the cake to cool completely before adding the cream.

To prepare the frosting, mix the softened butter with the softened cream cheese. Then combine the vanilla extract and powdered sugar (confectioners’ sugar). Spread the cream over the cooled cake.

Tips and alternatives

  • I like to crack the eggs into a small bowl before adding the mixture. I do this if there are any small pieces of shell, then I can easily pull them out with a larger piece of egg shell.
  • If you don’t have pumpkin pie spice and don’t want to make it, in this recipe I recommend substituting it with 1/4 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ginger.
  • Allow the cake to cool completely before adding the frosting, otherwise the heat of the cake can melt the butter and cream cheese in the frosting and make it runny.
  • Sifting the powdered sugar before adding it to the frosting will create fewer lumps in the frosting.
  • If you have lumps in the frosting, add a few sprinkles of candy corn – no one will notice now!
  • To store leftovers, you can cover this cake and place it in the refrigerator for at least 5 days. Note that the frosting may harden more while cooling.

More fall desserts you’ll love:

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Get the recipe

Soft pumpkin cake with cream cheese frosting

fruit 12

to equip 9 minutes

He cooks 26 minutes

the total 35 minutes

directions

  • In a large bowl, mix the pumpkin puree with the white granulated sugar, brown sugar, and oil.

  • Then add the eggs and vanilla extract. Sit aside.

  • In a medium bowl, whisk together all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.

  • Stir the dry ingredients into the wet ingredients until no dry flour is visible.

  • Butter or spray (with nonstick cooking spray) a 9 x 13 baking pan. Then pour the dough into an even layer.

  • Bake in the oven at 350°F (177°C) for 26-28 minutes, until a toothpick inserted into the cake comes out clean (no sticky mixture on the toothpick).

  • Leave the cake to cool completely before adding the cream.

  • To prepare the frosting, mix the softened butter and softened cream cheese.

  • Then combine the vanilla extract and powdered sugar (confectioners’ sugar). Spread the cream over the cooled cake.

Notes

I like to crack the eggs into a small bowl before adding the mixture. I do this if there are any small pieces of shell, then I can easily pull them out with a larger piece of egg shell.
If you don’t have pumpkin pie spice and don’t want to make it, in this recipe I recommend substituting it with 1/4 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ginger.
Allow the cake to cool completely before adding the frosting, otherwise the heat of the cake can melt the butter and cream cheese in the frosting and make it runny.
Sifting the powdered sugar before adding it to the frosting will create fewer lumps in the frosting.
If you have lumps in the frosting, add a few sprinkles of candy corn – no one will notice now!
To store leftovers, you can cover this cake and place it in the refrigerator for at least 5 days. Note that the frosting may harden more while cooling.

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Nutritional facts

Pumpkin bars

Amount per service

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

Note: Nutrition is automatically calculated using Spoonacular, for your convenience. Where appropriate, we recommend using your own nutrition calculations.



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