PUMPKIN-SPICE BARS WITH CREAM CHEESE FROSTING

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20 min Prep
2 hr 50 min Total
Pie Iconb
49 Servings

A perfect dessert for fall potlucks, delicious pumpkin bars are made even better with cream cheese frosting.


Ingredient List
    Bars
  • Small check mark in a circle icon4 eggs
  • Small check mark in a circle icon2 cups granulated sugar
  • Small check mark in a circle icon1 cup vegetable oil
  • Small check mark in a circle icon1 can (15 oz) pumpkin (not pumpkin pie mix)
  • Small check mark in a circle icon2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon2 teaspoons baking powder
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon2 teaspoons ground cinnamon
  • Small check mark in a circle icon1/2 teaspoon ground ginger
  • Small check mark in a circle icon1/4 teaspoon ground cloves
  • Small check mark in a circle icon1 cup raisins, if desired
    Cream Cheese Frosting
  • Small check mark in a circle icon1 package (8 oz) cream cheese, softened
  • Small check mark in a circle icon1/4 cup butter or margarine, softened
  • Small check mark in a circle icon2 to 3 teaspoons milk
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon4 cups powdered sugar
  • Small check mark in a circle icon1/2 cup chopped walnuts, if desired
Preparation
  1. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
  2. In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, ginger and cloves. Stir in raisins. Spread in pan.
  3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.
  4. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.
Tips
  • In a pinch, use 2 1/2 teaspoons pumpkin pie spice instead of the cinnamon, ginger and cloves.
  • Plain canned pumpkin is not sweetened and doesn't have flavoring added; pumpkin pie mix contains sugar and spices.