Iced Pumpkin Bars

It's official y'all...I'm ready for fall! I'm ready for layers, sweaters, changing leaves, and pumpkin everything lol! The cooler evenings, that crispness in the air, I love this time of year. Almost every other pin I see on Pinterest is pumpkin related, so to kick things off, I'm joining the crowd, and making one of my all time favorite pumpkin desserts, Iced Pumpkin Bars. 

These are seriously SO GOOD! And it's such an easy recipe to make from scratch. I'm pretty sure you can't mess these up. I've been making these for a long time and always get asked for the recipe, and I am always happy to share it.

Here's the recipe for the Pumpkin Bars...

Ingredients:

15oz. pumpkin, 4 eggs, 2 cups sugar, 1 cup vegetable oil, 2 cups flour, 2 tsp baking soda, 1 tsp pumpkin pie spice, 1/2 tsp salt

                           Mix together pumpkin, eggs, sugar and vegetable oil until combined.

Add in flour, baking soda, pumpkin pie spice and salt and mix on low for about 30 seconds.

Scrape sides and mix again on medium speed for about 1 minute until batter is smooth.

Prepare 13x18 baking pan by evenly coating with non stick spray.

Spread batter into prepared baking pan.

Bake in a preheated 350 oven for 20-25 minutes

Remove from the oven and cool on a cooling rack about an hour.

Here's the recipe for the Cream Cheese Icing...

Ingredients: 

1 cube butter, 8oz. cream cheese, 2 1/2 cups powdered sugar, 1 tsp vanilla 

Add melted butter, cream cheese, powdered sugar and vanilla to the mixer.

Mix on low for 30 seconds and scrape the sides.

 Mix again on medium-high speed for about 2 minutes until it's smooth.

Spread the icing onto of the cooled cake.

Cut into bars and serve. 

These can be refrigerated and served cold too!

Yield: 40 bars

Ingredients: Pumpkin Bars

• 1 15oz. can pumpkin ( I like Libby's)
• 4 eggs
• 2 cups granulated sugar
• 1 cup vegetable oil
• 2 cups all purpose flour
• 2 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp salt

Ingredients: Cream Cheese Icing

• 1 cube salted butter, melted
• 1 8oz. package cream cheese, room temperature 
• 1 tsp vanilla extract
• 2 1/2 cups powdered sugar 

Directions: Pumpkin Bars

1. Preheat oven to 350 degrees
2. Spray 13x18 sheet cake pan with non-stick cooking spray
3. Mix together pumpkin, eggs, sugar and vegetable oil until combined
4. Add in flour, baking soda, pumpkin pie spice and salt and mix on low for about 30 seconds.
5. Scrape sides and mix again on medium speed for about 1 minute until batter is smooth.
6. Spread batter into prepared baking pan.
7. Bake on 350 degree for 20-25 minutes. Cake is done when it springs back when lightly pressed down.
8. Let the cake cool on a cooling rack for about an hour. 

Directions: Cream Cheese Icing

1. Melt 1 cube of butter in the microwave for about 30 seconds
2. Add melted butter, cream cheese, powdered sugar and vanilla to the mixer.
3. Mix on low for 30 seconds and scrape the sides.
4. Mix again on medium-high speed for about 2 minutes until it's smooth.
5. I use an off set spatula and smooth the icing all over the top of the cake.
6. Cut into bars and serve immediately, or store in the refrigerator and serve cold. They are delicious both ways!

Enjoy with an ice cold glass of milk, or a delicious pumpkin latte :)