Thanksgiving Pumpkin Bars (Print Version)
Moist pumpkin bars with cinnamon spice topped with creamy vanilla cream cheese frosting, perfect for holiday gatherings.
# Ingredients:
→ Base
01 -
4 large eggs, at room temperature
02 -
1-2/3 cups sugar
03 -
1 cup canola oil
04 -
1 can (425g) pumpkin puree
05 -
2 cups all-purpose flour
06 -
2 teaspoons ground cinnamon
07 -
2 teaspoons baking powder
08 -
1 teaspoon baking soda
09 -
1 teaspoon salt
→ Cream Cheese Icing
10 -
170g cream cheese, softened
11 -
2 cups confectioners' sugar
12 -
1/4 cup butter, softened
13 -
1 teaspoon vanilla extract
14 -
1 to 2 tablespoons milk
# Steps:
01 -
In a large mixing bowl, beat the eggs, sugar, oil and pumpkin until well blended. In a separate bowl, combine the flour, cinnamon, baking powder, baking soda and salt. Gradually add the dry ingredients to pumpkin mixture and mix until fully incorporated.
02 -
Pour the batter into an ungreased 38x25x2.5cm (15x10x1-inch) baking pan. Bake at 180°C (350°F) for 25-30 minutes or until set and a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.
03 -
In a medium bowl, beat the cream cheese, confectioners' sugar, butter and vanilla until smooth. Add milk one tablespoon at a time until the icing reaches spreading consistency.
04 -
Spread the icing evenly over the cooled bars. Cut into 24 squares. Store in an airtight container in the refrigerator for up to 5 days.
# Notes:
01 -
These bars develop even better flavor when made a day ahead and refrigerated overnight before serving.
02 -
For best results, bring cream cheese and butter to room temperature before making the icing.