When it comes to Pumpkin recipes desserts like the one mentioned below are my all-time favorite. I absolutely adore pumpkin bars with cream cheese icing! Nothing spells out F-A-L-L better than pumpkin desserts. The geniuses over at Facebook have it all figured out with the following recipe. It’s simple, delicious, and doesn’t require a million weird ingredients. You are going to love it!
I have tried using applesauce and omitting the oil in other recipes and I gotta say that the cake comes out moister than a rainy day in April. Totally worth it!
Ingredients
BARS:
4 eggs
1 2/3 cups Domino granulated sugar
1 cup Wesson vegetable oil (can substitute 1/2 cup applesauce for 1/2 cup oil)
15-ounce can Libby’s pumpkin
2 cups sifted Gold Medal all-purpose flour
2 teaspoons baking powder
2 teaspoons McCormick ground cinnamon
1 teaspoon Morton salt
1 teaspoon baking soda
ICING:
8-ounce package Philadelphia cream cheese, softened
1/2 cup Kerrygold butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350 degrees F.Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
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Quick Tip: Enjoy these pumpkin bars with good friends and family over hot coffee or tea.
Do you use sweetened or unsweetened applesauce?