From Ann Koehler’s Kitchen: Pumpkin Bars with Cream Cheese Frosting

When fall rolled around, Grandma Koehler always had a pan of pumpkin bars waiting for us after school or during our weekly dump runs. They were light, perfectly spiced, and topped with her smooth homemade cream cheese frosting. More like a soft cake than a dense bar, they stood about an inch and a half tall but carried all the warmth and flavor of fall in every bite.

She always cut them into neat 1x3-inch rectangles, using her petite metal spatula that seemed made just for the job. It was as if she shaped the bars to fit her favorite dessert tool. I hope you enjoy this recipe as much as our family. It has served as a true family staple for generations!

Ann’s Pumpkin Bars with Cream Cheese Frosting

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Servings: 24

Yield: 24 bars

Ingredients

Cake:

• 1 (15-ounce) can pumpkin puree

• 1 ⅔ cups white sugar

• 1 cup vegetable oil

• 4 large eggs

• 2 cups all-purpose flour

• 2 teaspoons ground cinnamon

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

Cream Cheese Frosting:

• 2 (8-ounce) packages cream cheese, softened

• ½ cup unsalted butter, softened

• 1 teaspoon vanilla extract

• 2 cups sifted confectioners’ sugar

  
  

Directions

1. Preheat oven to 350°F (175°C).

2. Mix wet ingredients: In a large bowl, beat together pumpkin puree, sugar, oil, and eggs until smooth and fully blended.

3. Mix dry ingredients: In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.

4. Combine: Gradually stir the dry ingredients into the pumpkin mixture until just combined.

5. Bake: Spread batter evenly into an ungreased 10x15-inch jelly roll pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool completely before frosting.

For the Frosting:

1. Beat softened cream cheese and butter together until creamy and smooth.

2. Mix in vanilla.

3. Gradually add confectioners’ sugar, beating well after each addition until the frosting is fluffy and spreadable.

4. Spread evenly over cooled pumpkin bars.

Baking Notes

• For a thicker bar, bake in a 9x13-inch pan and increase bake time to 30 to 35 minutes.

• For a festive touch, top with chopped pecans or a sprinkle of cinnamon.

• Store leftover frosted bars in the refrigerator for up to 5 days.

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