Fran Wiedenhoeft, the architect of this site and the recipes in it, is affectionately known as Bubbe to her grandsons.
Every Thanksgiving, after the last pie filling was finished and the pies had been filled, Bubbe would be left with a few cups of pumpkin from the pumpkins she had baked and scraped clean after Halloween.
A perfect solution and definite family favorite was Bubbe’s Best Pumpkin Bars.
This Easy Pumpkin Bar Recipe is the perfect fall or early winter dessert- soft, spiced, and topped with creamy frosting that kids and adults will love.
If you don’t have any pumpkin left from those you baked, no worries, a 15-ounce can of pumpkin can be an almost as tasty stand-in.
Bubbe’s Best Pumpkin Bars
For the pumpkin bars:
4 large eggs
1 1/2 cups granulated sugar
1 cup vegetable oil
2 cups all-purpose flour
1 tsp cinnamon
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 cups of pureed baked pumpkin or 1 (15-ounce) can pumpkin puree
For the cream cheese frosting:
8 ounces cream cheese, softened
4 tablespoons butter, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Instructions
1) Preheat oven to 350 degrees
2) Grease a 9×13-inch pan.
3) In a large bowl, beat eggs, then beat in the sugar, oil, and pumpkin puree until well combined.
4) Sift in the flour, cinnamon, baking powder, baking soda, and salt.
5) Mix until well combined.
5) Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan on a wire rack.
6) While the bars cool, beat the softened cream cheese and butter in a medium bowl until smooth. Gradually beat in the powdered sugar and vanilla extract until the frosting is light and creamy.
7) Once the bars are completely cool, spread the cream cheese frosting evenly over the top. Cut into squares and serve.
8) Enjoy!
