The Perfect Autumn Dessert: Homemade Pumpkin Bars
Pumpkin bars are a delicious and easy-to-make dessert that is perfect for the fall season. With a moist and tender texture and warm spices, these pumpkin bars are sure to become a family favorite.
Ingredients:
For the Bars:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 can (15 ounces) pumpkin puree
For the Cream Cheese Frosting:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Preheat the oven to 350°F. Grease a 9×13 inch baking dish with cooking spray.
In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
In a large bowl, beat the eggs and sugar until light and fluffy. Add the vegetable oil and pumpkin puree, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared baking dish and smooth out the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the pumpkin bars cool completely in the pan.
To make the cream cheese frosting, beat the cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla extract, and beat until smooth.
Spread the cream cheese frosting evenly over the cooled pumpkin bars.
Cut into squares and serve.
Conclusion
Whether you choose to enjoy pumpkin bars as a sweet snack, a decadent dessert, or even as a festive addition to your holiday spread, their versatility knows no bounds. Their velvety pumpkin flavor, combined with creamy frosting or a sprinkle of powdered sugar, offers a delightful indulgence that is hard to resist.
FAQ:
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin puree instead of canned pumpkin puree. Simply roast and puree the pumpkin until smooth.
Q: Can I make the pumpkin bars ahead of time?
A: Yes, you can make the pumpkin bars ahead of time and store them in the refrigerator for up to 3 days. Let them come to room temperature before serving.
Q: Can I freeze the pumpkin bars?
A: Yes, you can freeze the pumpkin bars for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil before freezing.
Q: Can I use a different type of frosting?
A: Yes, you can use a different type of frosting such as whipped cream or a vanilla buttercream. However, cream cheese frosting is a classic pairing with pumpkin bars.
Q: Can I add nuts or raisins to the bars?
A: Yes, you can add nuts or raisins to the bars for added texture and flavor. Simply mix them into the batter before baking.
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