Description
Delicious pumpkin bars topped with creamy frosting, perfect for gatherings and cozy evenings.
Ingredients
Scale
- 15 ounce Can of Libby’s Pumpkin Puree
- 2 cups All-Purpose Flour
- 1 ½ cups White Sugar
- 1 cup Butter (softened)
- 4 Large Eggs
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Salt
- 5 cups Confectioners’ Sugar
- 8 ounces Cream Cheese (softened)
- 1/4 cup Butter (softened)
- 1 teaspoon Pure Vanilla Extract
- Sprinkles of Cinnamon
- Fall Colored Sprinkles
- Mini Pumpkin Candies
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Line a 12’x17′ half-sheet baking pan with parchment paper and spray the sides with cooking spray.
- Cream together the softened butter and white sugar until smooth.
- Add the eggs and mix well until combined.
- Sift together the flour, salt, cinnamon, baking soda, and baking powder in another bowl.
- Slowly add the dry ingredients to the wet mixture and blend until well combined.
- Fold in the pumpkin puree until the batter is smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the cream cheese frosting by creaming together the softened cream cheese and softened butter.
- Gradually add the confectioners’ sugar and mix until smooth, then add the vanilla extract.
- Once the bars are cool, spread the cream cheese frosting over the top and decorate with sprinkles and mini pumpkin candies.
Notes
Make sure to soften butter and cream cheese at room temperature for easier mixing. Avoid overmixing after adding dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg