1. Can I make pumpkin bars ahead of time?

Yes, you can make pumpkin bars a day or two in advance. Simply bake and cool the bars, then store them in an airtight container at room temperature for up to 2 days. Frost the bars just before serving for the best texture and flavor.

2. How do I store leftover pumpkin bars?

Store leftover pumpkin bars in an airtight container in the refrigerator for up to 3 days. The cool temperature will help preserve the moisture and cream cheese frosting. Let them come to room temperature before serving for the best flavor.

3. Can I freeze pumpkin bars?

Yes, pumpkin bars freeze well! After they have cooled completely, cut them into squares and place them in a single layer on a baking sheet. Freeze for 2-3 hours, then transfer them to an airtight container or freezer bag. They will stay fresh for up to 3 months. To enjoy, simply thaw them at room temperature for a few hours.

4. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin! To substitute, cook and puree your fresh pumpkin until smooth. One 15 oz can of pumpkin puree is equivalent to about 1 3/4 cups of fresh pumpkin puree, so make sure you measure the correct amount for your recipe.

Pumpkin Bars Recipe: Easy Fall Dessert

Name: Pumpkin Bars Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 large eggs; 2 1/3 cups granulated sugar; 1 cup vegetable oil; 1 can (15 oz) pumpkin puree; 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1 teaspoon baking soda; 1 package (8 oz) cream cheese, softened; 1/2 cup butter, softened; 2 cups powdered sugar; 1 teaspoon vanilla extract

Description

These Pumpkin Bars are a perfect fall treat, with a soft pumpkin base and a creamy, rich cream cheese frosting. Full of seasonal spices like cinnamon, these bars are simple to make and are a crowd favorite at any gathering.

Ingredients

Scale

4 large eggs
2 1/3 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 350°F (175°C). Grease a 15x10x1-inch pan or line it with parchment paper for easy removal.
In a large mixing bowl, beat the eggs, sugar, oil, and pumpkin until well blended.
In a separate bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda. Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined.
Spread the batter evenly into the prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bars to cool completely in the pan on a wire rack.
For the frosting, beat the cream cheese and butter together in a medium bowl until smooth. Gradually add the powdered sugar and vanilla, beating until the frosting is creamy and smooth.
Once the bars are cool, spread the cream cheese frosting evenly over the top. Cut into bars and serve.

Notes

Make sure to let the bars cool completely before frosting to prevent the frosting from melting.
If you want to add a bit of crunch, sprinkle chopped nuts like walnuts or pecans on top of the frosting.
For a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 250 kcal
Sugar: 20g
Sodium: 150mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg