Pumpkin Bars with Cream Cheese Frosting
I am not an avid pie lover, so these bars are an excellent alternative for dinner parties! Plus, who doesn’t love homemade cream cheese frosting?
Prep Time: 15 minutes | Bake Time: 29 minutes | Chill Time: 2 hours
Recipe Courtesy of Jean Conner
2 cups flour
3 teaspoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cloves
1 cup oil
2 cans Libby’s 100% Pure Pumpkin
2 cups granulated sugar
4 ounces cream cheese
1 3/4 cups powdered sugar
8 tablespoons unsalted butter
1 teaspoon heavy whipping cream
Preheat oven to 350°F. Lightly spray with nonstick cooking spray or spread unsalted butter in bottom of 13×9-inch pan.
Combine flour, cinnamon, baking powder, baking soda, salt and cloves in large mixing bowl; stir until well blended. Set aside.
In stand mixer, beat oil, pumpkin, sugar and eggs until well blended. Add flour mixture; beat until well blended.
Pour into prepared pan. Bake 25 to 30 minutes. Remove from heat; put in freezer for 1 hour.
For topping, in large mixing bowl, whisk together cream cheese, powdered sugar, butter and whipping cream until smooth. Remove pumpkin bars from freezer; spread topping evenly. Refrigerate for 30 minutes.
Slice and serve. Store leftovers, covered in refrigerator.