Frosted Pumpkin Bars

$To make these delicious pumpkin bars, gather these key ingredients: - 1 cup canned pumpkin puree - 1 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt These ingredients bring the warm flavors of fall to your kitchen. The pumpkin puree adds moisture and a slight sweetness. The spices create a cozy aroma that fills the air as they bake. Next, you will need these ingredients for the creamy frosting: - 6 oz cream cheese, softened - 1/4 cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract - 1 tablespoon milk (or more for consistency) This frosting gives the bars a rich and tangy touch. The cream cheese and butter blend smoothly, creating a delightful topping. For a little extra flair, consider these optional garnishes: - Chopped nuts (like pecans or walnuts) - Mini chocolate chips - A sprinkle of cinnamon on top These add-ins can elevate the bars further. They add texture and flavor, making each bite even more enjoyable. Feel free to mix and match! Start by preheating your oven to 350°F (175°C). Take a 9x13 inch baking pan and grease it lightly. Then, line the pan with parchment paper. Make sure to leave some paper hanging over the sides. This helps you lift out the bars later. In a large bowl, mix together the canned pumpkin puree, granulated sugar, and vegetable oil. Add in two large eggs and one teaspoon of vanilla extract. Use a whisk or an electric mixer to blend these until smooth. The mixture should look creamy and well combined. In another bowl, sift together 1 1/2 cups of all-purpose flour, one teaspoon of baking powder, and one teaspoon of baking soda. Then, add one teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Sifting helps remove lumps and mixes the spices evenly. Now, gently fold the dry ingredients into the wet mixture. Use a spatula or a wooden spoon. Stir just until combined. Avoid overmixing to keep the bars tender. Pour the batter into your prepared baking pan. Spread it evenly with the spatula. Place the pan in your preheated oven. Bake for 25-30 minutes. To check if they are done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. While the bars cool, prepare the frosting. In a mixing bowl, combine 6 oz of softened cream cheese and 1/4 cup of softened butter. Use an electric mixer to beat these until creamy and smooth. Gradually add in 2 cups of powdered sugar and one teaspoon of vanilla extract. Start mixing on low speed, then increase the speed. If your frosting is too thick, add milk a bit at a time until it reaches your desired consistency. Once the pumpkin bars are cool, spread the cream cheese frosting evenly over the top. Use a spatula or a knife for this. After frosting, slice the bars into squares. Now, you can serve and enjoy these sweet treats! To get the best texture in your pumpkin bars, always use canned pumpkin puree. It has the right moisture and flavor. Make sure your eggs are at room temperature. This helps them mix better. Avoid overmixing the batter when you combine wet and dry ingredients. A few lumps are okay. This keeps the bars soft and tender. When baking, preheat your oven to 350°F (175°C). This ensures your bars cook evenly. Use a light-colored pan for best results. Dark pans can cause the edges to brown too quickly. Bake your bars for 25-30 minutes, but check them early. Insert a toothpick into the center. If it comes out clean or has a few moist crumbs, they are done. For the cream cheese frosting, start with softened cream cheese and butter. Beat them until creamy and smooth. Add powdered sugar slowly to avoid a mess. If your frosting is too thick, add milk, one tablespoon at a time. Mix well after each addition until you reach your desired consistency. A smooth, spreadable frosting is key for that perfect finish! {{image_4}} You can make your frosting even more special by adding pumpkin spice. Mix in a teaspoon of pumpkin pie spice for a warm, cozy flavor. You can also add a pinch of cinnamon or nutmeg for extra spice. For a sweeter touch, try a splash of maple syrup. This will give your frosting a nice fall twist. If you love a bit of crunch, add nuts to your batter. Chopped walnuts or pecans work great here. You can also add chocolate chips for a sweet surprise. Mix in about a half cup of either right before baking. This will make each bite even more delightful. If you need a gluten-free option, you can easily swap the flour. Use a 1-to-1 gluten-free baking blend instead of all-purpose flour. You can also use almond flour, but the texture may change. Just make sure to check the blend's instructions for best results. This way, everyone can enjoy these tasty treats! To keep your frosted pumpkin bars fresh, start by letting them cool completely. Once cool, cover them tightly with plastic wrap or place them in an airtight container. This step helps prevent drying out and keeps the texture soft. If you use a container, place a piece of parchment paper between the bars and the lid to avoid sticking. You can also freeze these delicious pumpkin bars. First, slice them into squares. Then, wrap each piece with plastic wrap. For extra protection, place the wrapped bars in a freezer bag or container. They can last up to three months in the freezer. When you're ready to enjoy them, simply thaw in the fridge overnight or at room temperature for a few hours. If stored properly in the fridge, frosted pumpkin bars can last for about five to seven days. Make sure to keep them covered to maintain moisture. Enjoy them as a sweet treat any time during the week! Yes, you can use fresh pumpkin! Start by roasting a pumpkin until it is soft. Once it cools, scoop out the flesh and blend it until smooth. Measure one cup of this fresh puree for your recipe. It may taste even better than canned pumpkin. Just make sure to drain any excess water for the best results. If you need a cream cheese substitute, try using Greek yogurt. It adds a nice tang and keeps the frosting creamy. You can also use mascarpone cheese for a richer flavor. For a dairy-free option, use a vegan cream cheese. Just keep in mind that the taste and texture might change slightly. To check if the pumpkin bars are done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, they are ready. The edges will also pull away from the pan slightly. Keep an eye on them as they bake, usually between 25 to 30 minutes. Frosted pumpkin bars are simple and enjoyable to make. You now know the main ingredients, step-by-step instructions, and helpful tips. Consider adding variations like nuts or gluten-free options for extra fun. Store them properly to keep them fresh. Baking these bars can be a great way to celebrate fall flavors. With practice, you can create delicious treats every time. Enjoy your baking!$

Delight in the flavors of fall with these irresistible frosted pumpkin bars! Made with creamy pumpkin puree and a delicious cream cheese frosting, this recipe is simple and perfect for any occasion. Discover how to bake these tender bars that blend warm spices for a cozy treat. Don’t miss out on this festive dessert that everyone will love! Click to explore the full recipe and bring autumn vibes to your kitchen!

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Ingredients

1 cup canned pumpkin puree

1 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

Für das Frosting:

6 oz cream cheese, softened to room temperature

1/4 cup unsalted butter, softened to room temperature

2 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk (or more as needed for consistency)

Instructions

Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly and lining it with parchment paper, allowing some overhang on the sides for easy removal later.

In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, vegetable oil, large eggs, and vanilla extract. Use a whisk or electric mixer to blend these ingredients together until the mixture is smooth and well-integrated.

In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. This will help prevent lumps and ensure even distribution of the dry ingredients.

Gradually fold the dry ingredient mixture into the wet mixture. Stir gently using a spatula or wooden spoon until just combined—avoid overmixing to keep the bars tender.

Pour the pumpkin batter into the prepared baking pan and use the spatula to spread it evenly across the pan’s surface.

Place the baking pan in the preheated oven and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center of the bars; it should come out clean or with just a few moist crumbs.

Once the pumpkin bars are fully baked, remove them from the oven and allow them to cool in the pan for about 10 minutes. Carefully lift them out of the pan using the parchment paper overhang and transfer them to a wire rack to cool completely.

While the bars cool, prepare the frosting. In a mixing bowl, beat the softened cream cheese and softened butter together with an electric mixer until the mixture is creamy and smooth.

Gradually add in the powdered sugar and vanilla extract. Start mixing on low speed to prevent a sugar cloud, then increase the speed and beat until the frosting is fluffy and well combined. If the frosting is too thick, stir in milk a teaspoon at a time until you achieve your desired consistency.

Once the pumpkin bars have completely cooled, spread the cream cheese frosting evenly over the top using a spatula or knife.

Slice the frosted pumpkin bars into squares and serve. Indulge in these delightful treats and enjoy the festive flavors!

Vorbereitungszeit: 15 Minuten | Gesamtzeit: 45-50 Minuten | Portionen: 16