We’re well into Autumn, and with all the pumpkin pancakes, bread, cookies, and other recipes I’ve seen on the Internet, I decided it was time I got on board. I made pumpkin bars (it was really like a pumpkin cake) with cream cheese frosting. My oven isn’t great, since it doesn’t stay hot very well, so baking doesn’t always go as planned. But they turned out!Â I had lots of compliments from Hubby and friends.
- 4 eggs
- 1-2/3 cupsÂ sugar
- 1 cupÂ canola oil
- 1 canÂ (15 ounces) solid-pack pumpkin
- 2 cupsÂ all-purpose flour
- 2 teaspoonsÂ ground cinnamon
- 2 teaspoonsÂ baking powder
- 1 teaspoonÂ baking soda
- 1 teaspoonÂ salt
I substituted vegetable oil for canola oil, since that’s all I had. I also used 3 teaspoons of baking powder total, since I was out of baking soda. It worked! I’m not sure how it changed the texture of the bars, since I’ve never made them before, but they were delicious.
Preheat the oven toÂ 350Â°.Â Mix the pumpkin, eggs, sugar, and oil together.
Add in the dry ingredients and mix together.
Pour the mixture in a greased baking pan and place in the oven for 25-30 minutes. Check to make sure the middle is set before removing. My oven takes longer to bake things, so it was over an hour before the bars were set!
After removing from the oven, let cool, then cover with frosting. I still haven’t bought a hand mixer, so I just used store-bought cream cheese frosting. I covered the pan with plastic wrap to serve later.
These bars tasted great fresh and even the next day!
They were very easy to make, and a big hit, so I’ll be making them again soon! You can view the original recipe hereÂ along with a cream cheese frosting recipe.