Pumpkin Bars with Cream Cheese Frosting
It’s Election Day and we’re headed over to our friends’ apartment to watch the results this evening. They requested that everyone “bring a celebratory food or beverage, which, depending on how the night goes for you, may flip flop into a comfort food or beverage.” I really hope that my food remains in the celebratory column, but just in case I’m bringing my all-time favorite comfort food: pumpkin bars.
My grandma made these every Halloween, and since elections are always kind of scary, I thought they would be appropriate. Plus, they are crazy good. Everyone always asks if crack is an ingredient. It’s not, but if you eat more than two bars you are definitely at risk for a sugar high.
Pumpkin Bars with Cream Cheese Frosting
There can be no debate about pumpkin bars. Pillowy pumpkin spice cake topped with fluffy cream cheese frosting is a reason to celebrate, no matter what.
For the cake you’ll need:
4 extra large eggs
1 cup of oil
2 cups of sugar
1 cup canned pumpkin
2 cups un-sifted flour
2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
For the frosting you’ll need:
6 ounces cream cheese
1 stick of butter
2 teaspoons of vanilla
2 1/2 cups powdered sugar
2 tablespoons milk
Instructions:
Preheat your oven to 375 degrees F. In a large bowl, beat the eggs, oil and sugar together until lemon colored. Add in the remaining cake ingredients and beat until just combined.
Pour the batter into a greased 12-inch by 17-inch jelly roll pan or rimmed baking sheet. It might look like it will run over, but it won’t. Place in the center of the oven. Bake for 15 minutes or until a toothpick comes out clean. Place the pan on a rack to cool.
Meanwhile, mix all the frosting ingredients together in a large bowl. Beat the frosting on high until it is light, fluffy, and smooth, about one minute. Frost the bars when cool.
Hi Willi, these look great!
November 4th, 2008 at 9:31 amAny conversion instructions on how to use fresh pumpkin? If you haven’t read Animal, Vegetable, Miracle by Barbara Kingsolver, you must. She goes on a bit of a rant about pumpkin food recipes always seeming to call for canned pumpkin instead of the fresh ones. (I’ll admit, I generally go for the canned when doing pies and such. But on our farm as a child Mom always baked the fresh pumpkin down…actually she still does every Thanksgiving…and her pies are hands-down the very best!
November 4th, 2008 at 9:34 amWow. Sounds amazingly delicious! Cream cheese is definitely my favorite type of frosting. I’ve never thought to pair it w/ pumpkin. This would go very well w/ your free cup of coffee from Starbucks after you vote!
November 4th, 2008 at 10:25 amHere’s to eating the bars in a celebratory fashion!! Your Nona would be proud.
November 4th, 2008 at 3:11 pmThese look delicious. After reading the recipe I am sure they are! It has been bookmarked for baking at a later date. Thanks for mentioning election day. You are about the only food blogger who has so far. I think the rest must have cooked their brains checking those roasted veggies in the oven. I don’t see how anybody could possibly blog about anything else on this momentous day.
November 4th, 2008 at 3:50 pmThese look amazing! I am going to have to try this recipe sometime.
November 5th, 2008 at 8:47 amRobin, I haven’t tried this recipe with homemade pumpkin before. I’m sure they’d be good though! Sometimes homemade pumpkin puree can be a bit stringy. Running it through a food mill, or processing it for a minute or so in a food processor takes care of that problem though!
November 5th, 2008 at 2:51 pmP.S. I am happy to report that my pumpkin bars remained in the celebration category!
November 5th, 2008 at 2:52 pmI took your advice on food that could go from “comfort” to “celebratory” and back easily. The lemon verbena martinis and the pork chops with onion sage sauce over creamy mashed potatoes were all perfect for our celebration!
November 5th, 2008 at 2:53 pm