Oh yes, it’s that pumpkin time of year! If you’re looking for an easy but amazing fall dessert to throw together, this is it. These bars last about ten minutes in my house! I’ve even brought these to brunches and they go perfectly with just about anything. If you’re craving pumpkin and would also love for your house to smell like an autumn day, these bars are just what your family needs!
Ingredients:
- 4 large eggs, room temperature
- 1 2/3 cups sugar
- 1 cup canola or vegetable oil
- 1 can pumpkin puree (15oz)
- 2 cups Bob’s Red Mill Gluten-Free Flour
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- Ground nutmeg and cloves to taste (optional)
Icing:
- 6 oz. cream cheese, softened
- 2 cups powdered sugar
- ¼ cup butter, softened
- 1 tsp vanilla extract
- 1-2 Tbsp. milk
Directions:
In a large bowl, beat eggs, sugar, oil, and pumpkin until well blended.
In a small bowl, combine the dry ingredients.
Add to the pumpkin mixture and stir until combined.
Grease a jelly roll pan or any 15×10 baking sheet.
Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.
Allow the bars to cool before adding the cream cheese frosting.
For the icing:
Beat the cream cheese, powdered sugar, butter, and vanilla in a medium bowl.
Add the milk 1 Tbsp. at a time until you get the consistency you need. Make sure it’s not too thick or it will tear up the bars when you spread it.
Spread the icing over the cooled bars and enjoy!
- Store in the refrigerator.
- These bars are amazing even without the cream cheese icing so feel free to skip it if you want a healthier treat.
- If you love a chocolatey-pumpkin combo you can sprinkle about ½ cup of mini chocolate chips over the bars before baking instead of doing the icing.
PIN THIS!
Read more of Maria’s contributions to AllMomDoes here.
