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It’s pumpkin time around my house and now is my favorite time to bake. I decided to make some pumpkin bars with cream cheese icing. A request made by my friend Debbie who has been staying with us this past week. She is a childhood friend. We have spent so much time talking about the old days. Pumpkin bars make a nice treat to have with a cup of coffee and a dear friend’s conversation.
Found a recipe here and tweaked it a bit. 🙂 of course.
To make the Pumpkin Bars
1/2 cup sucanat or white sugar
1 cupexpeller pressed coconut oil or vegetable oil
2 cups fresh pureed pumpkin or 1 (15 ounce) canpumpkin
2 cups whole wheat flour or all-purpose flour
2 teaspoonsbaking powder
1 teaspoonbaking soda
2 teaspoonsground cinnamon
1 teaspoon cloves
1 teaspoon sea salt
In a medium bowl mix together eggs, sugar, oil, and pumpkin with an electric mixer.
Sift together flour, baking soda, baking powder, cinnamon, cloves and sea salt.
Combine the flour into the pumpkin and mix well.
I used a 13 x 9 inch cake pan and a 6 x 4 inch glass pan. They original recipes says to use a jelly roll pan which is bigger than a cake pan. So I used two pans to make sure the pumpkin bars weren’t too thick. Bake in a 350 F degree oven for about 25 minutes or until a toothpick comes out clean.
Make the cream cheese icing by creaming the butter and cream cheese together. Add the vanilla. Mix in the sugar and beat until fluffy. Frost when the pumpkin is completely cool.