SPICED PUMPKIN BARS WITH CREAM CHEESE ICING
This fluffy pumpkin cake comes together easily and makes the most delightful low-key afternoon snack or dessert when cut into bars. The pumpkin puree keeps everything wonderfully moist, even several days later.
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 24 bars
Number Of Ingredients 19
Steps:
- For the bars: Preheat the oven to 350 degrees F. Grease a 13-by-9-inch metal baking pan with nonstick baking spray and line the bottom and sides with parchment paper, leaving an inch of overhang on the sides.
- Whisk together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg and cloves in a large bowl until evenly combined. In another bowl, whisk together the granulated sugar, oil, vanilla, eggs and pumpkin puree until smooth. Pour the pumpkin mixture over the dry ingredients and stir until the batter just comes together.
- Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let the cake cool for 30 minutes in the pan, then unmold and let cool completely on a wire rack.
- For the icing: Combine the cream cheese and butter in a medium bowl and beat on medium speed with a handheld mixer until smooth. Add the confectioners' sugar, vanilla and salt and beat until evenly combined and smooth. Spread the icing on the top of the cake in a smooth and even layer. Cut the cake into twenty-four 2-inch squares and serve.
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[email protected]These pumpkin bars were easy to make and turned out great! I used a gluten-free flour blend and they still came out moist and delicious.
master chef
[email protected]I made these pumpkin bars for a Halloween party and they were a big hit. Everyone loved them.
Md akas Muslim
[email protected]These pumpkin bars were a bit too dry for my taste. I would add more moisture next time.
Surendra Kumal
[email protected]I'm not usually a fan of pumpkin desserts, but these bars were amazing. The cream cheese icing really makes them.
Taonga Zulu
[email protected]These pumpkin bars are the perfect fall treat. They're moist, flavorful, and the cream cheese icing is to die for.
Asma Dawood
[email protected]I love the cream cheese icing on these pumpkin bars. It's the perfect finishing touch.
Umair G
[email protected]These pumpkin bars were easy to make and turned out great! I used a gluten-free flour blend and they still came out moist and delicious.
Thato Gysman
[email protected]I made these pumpkin bars for a potluck and they were a hit! Everyone loved them.
Bartsimpison
[email protected]These pumpkin bars were a bit too sweet for my taste, but they were still good. I would probably reduce the amount of sugar next time.
Victor Boahen Osei-Fosu
[email protected]I wasn't sure how these would turn out since I'm not a big fan of pumpkin, but I was pleasantly surprised. The bars were moist and flavorful, and the icing was the perfect balance of sweet and tangy.
Selma Haipinge
[email protected]These pumpkin bars were easy to make and turned out great! I used canned pumpkin and they still came out moist and delicious.
Marcus LaBranche
[email protected]I love pumpkin bars and these were some of the best I've ever had. They were moist and flavorful, and the icing was to die for.
Le Joe
[email protected]These pumpkin bars were absolutely delicious! I made them for a Halloween party and they were a huge hit. The cream cheese icing was the perfect finishing touch.