Every year in August or September without fail, my mom and I make pumpkin bars – which is really a very delicious pumpkin sheet cake cut into rectangles – topped with a layer of smooth cream cheese frosting. They were my favorite growing up, and always bring me back to the beginning of the school year when I would come home to the scent of the freshly-baked treat which smelled delightfully of autumn. It was always the same perfect recipe, made by my sweet mom. Later, when I was in college, Mom would send me home with a Tupperware container packed to the brim with these pumpkin bars so I could enjoy a taste of home while I was away at school. And every autumn from the first year that I graduated college, I started making a batch of the bars (same recipe, of course) because it just didn’t seem like I could welcome the season without them. I can’t remember a year when I’ve gone without them and I hope that day never comes!
I know I’m biased, but I love pumpkin spice cakes and pumpkin baked goods, and I’ve never found a version as good as this one. Just saying. You’ll have to try them for yourself and let me know what you think!
Mom’s Pumpkin Bars
- 4 large eggs
- 1 cup vegetable oil
- 2 cups sugar
- 2 cups solid pack pumpkin
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground cloves
- 1 tsp. ground nutmeg
In a large bowl, beat eggs, oil, and sugar until well blended. Add pumpkin and mix thoroughly. In separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix until smooth. Pour into greased and flour 11×17-inch jelly roll pan. Bake at 375° for 20 minutes or until wooden pick inserted in center comes out clean. Cool before spreading with frosting.
Cream Cheese Frosting:
- 3 oz cream cheese, softened
- 6 tbsp. butter, softened
- 1 tbsp. whole milk
- 1 tsp. pure vanilla extract
- 3 cups powdered sugar
In a medium bowl, beat cream cheese until soft. Add butter, mixing until smooth. Stir in milk and vanilla. Gradually add powdered sugar. Beat until smooth and spread onto cooled cake. Cut into rectangles and then refrigerate to set frosting before removing from pan. Store in the fridge, but leave out at room temperature for about a half hour prior to serving.
Do you have any favorite fall recipes? Please share in the comments section!
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