Originally posted August 29th, 2020 over on adventuresofawannabesungoddess.wordpress.com
Fall is the time of the year I most dream about moving home to the PNW. There is nothing like sweating in the inevitable September heat wave to make you long for the cool nights and crispy mornings of Washington. Also, Gio has decided to try and recreate Starbuck’s Pumpkin Cream Cold Brew at home so we have a LOT of canned pumpkin in this household. Enter my mom’s pumpkin bar recipe – it’s the perfect way to savor a little taste of fall before the leaves start to turn.
These were a fall staple growing up and after making them I understand why. They take approximately 20 minutes to comes together and another 30 in the oven and then less than an hour later – voila you have delicious pumpkin cake ready to eat for dessert (or breakfast as we tend to do around here). Pro tip – double the frosting and make cookie sandwiches with my Grandma’s oatmeal raisin cookies for a truly decadent treat.
Pumpkin Bar’s
Ingredients
For the bars
- 4 eggs
- 1 2/3 cup granulated sugar
- 1 cup vegetable oil
- 16 oz canned pumpkin
- 2 cups flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 cup chopped walnuts optional
For the frosting
- 3 oz cream cheese
- 1 tsp vanilla
- 2 cups sifted powdered sugar
Instructions
- Beat eggs, sugar, oil, and pumpkin until light and fluffy
- In a seperate bowl stir together flour, baking powder, cinnamon, salt and baking soda.
- Add dry ingredients to the pumpkin mixture
- Stir in nuts (if using)
- Pour batter into an ungreased 15"x10"1" baking pan
- Bake at 350 for 25-30 minutes or until a toothpick comes out clean
- Make the frosting: cream together cream cheese, margarine, then add vanilla. Add powdered sugar a little at a time beating until the mixture is smooth.
- Frost cooled pumpkin bars and serve!
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