I love Fall! The cooler temperatures have put me in the mood for baking, and I can’t wait to share all of my favorite fall recipes! I got this pumpkin bar recipe from a friend many years ago, and it is one of my all time favorites!  The original recipe makes a huge pan (11×17), so I only make them once a year when I need a dessert for a crowd. 

This year, I decided to adjust the recipe down for a regular 9×13 pan.  My kids and I finished them off in no time flat and they are begging me to make them again soon.  The regular pan was the perfect size for a family and was easier to keep in the fridge for a couple days.  If you do need to make a bigger pan for a crowd, I will include that recipe at the end. 😃

Pumpkin Bars

1 ¼ cup flour

1 ¼ cup sugar

1 ¼ tsp baking powder

½ tsp. baking soda

¼ tsp. salt

1 ¼ tsp. cinnamon

2/3 cup oil

1 cup pumpkin

2 eggs

Preheat oven to 350.  In a mixing bowl, mix together dry ingredients, then add oil, eggs, and pumpkin.  Grease a 9×13 pan and spread batter evenly.  Bake at 350 for 25-30 minutes.  Check with a toothpick for doneness.  Let cool.

Cream Cheese Frosting

6 oz. cream cheese

6 Tbsp. butter, softened

½ tsp vanilla

2 cups powder sugar

2 tsp. milk

Cream butter, vanilla, and cream cheese together.  Add powder sugar and milk and mix until creamy.  Spread on bars and enjoy!  Refrigerate leftovers.

 

 

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Recipe for Large Batch (11×17 pan)

2 cups flour

2 cups sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp. salt

2 tsp cinnamon

1 cup oil

15 oz. can pumpkin

4 eggs

Mix together ingredients and spread evenly in greased 11×17 pan.  Bake at 350 for 20-30 minutes.  Let cool and then spread with cream cheese frosting:

8 oz cream cheese

1/2 cup softened butter

1 tsp vanilla

1 Tbsp milk

3 cups powder sugar