The desserts are one of my favorite parts of fall. Everything apple, maple, cinnamon, and pumpkin. I think part of it is the excitement for a change of flavors and part of it is that they don’t tend to be overly sweet like so many desserts. Whatever it is, these pumpkin bars fit the bill.
Adapted from the Better Homes & Gardens Cookbook
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 4 eggs
- 15 ounces canned pumpkin puree
- 1 cup butter, melted
- 2 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and cloves.
In a small bowl, beat the eggs. Add to the large bowl with the pumpkin and butter. Stir to combine.
Spread batter in an ungreased (really!) half sheet pan. Bake 25-30 minutes, or until a cake tester comes out clean.
Allow to cool. Meanwhile, prepare frosting.
In a medium bowl, beat cream cheese and butter with an electric mixer until they are light and fluffy. Add vanilla and sugar and mix to combine.
Once bars are cool, top with cream cheese frosting. You can pipe (for fanciness) or spread with a spatula (for easiness). Your choice, as they are equally tasty either way.