If you have yet to get in the mood for fall, this post will help you. I was so excited to make my first pumpkin recipe for the year and pumpkin bars were the perfect kickoff to fall. When I made these last year I made them with chocolate chips. But this time I chose to split it and make half with chocolate chips and half with cream cheese. I did this for my brother-in-law and here is why…
This past Friday we were heading to my sister-in-law’s house for game night. My brother-in-law does not like chocolate! Please don’t ask, I have no idea what planet he is from. In order to make him happy I tried the cream cheese frosting on them. I didn’t know what I missing! Next time I make these I’m making a double batch of the cream cheese frosting and covering the whole thing.
One of the things I did change from the original recipe is add some fresh grated nutmeg. The only spice it calls for is cinnamon and I thought a little more spice wouldn’t hurt. Thankfully I was right and it really brought out the pumpkin flavor.
I hope you are now in the mood for fall and plan to make pumpkin bars. They make your whole house smell like fall!
- 6 eggs
- 1 1/2 cup oil (I use canola)
- 3 cups sugar
- 1 1/2 tsp vanilla
- 1 large can (29 oz) pumpkin
- 3 1/4 cup flour
- 1 1/2 tsp. baking soda
- 1 Tbsp cinnamon
- 1/4 tsp ground or freshly grated nutmeg
- 1 1/2 tsp. salt
- Chocolate Chips (optional)
- Preheat oven to 350 degrees.
- Whisk the flour, baking soda, cinnamon, nutmeg and salt together in a bowl.
- Mix together eggs, oil, sugar, vanilla, and pumpkin. Fold in dry ingredients and pour into jelly roll pan, 13 x 18 baking sheet pan.
- If using chocolate chips sprinkle the chips over the pumpkin mixture.
- Bake for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Frost with cream cheese frosting, if using.
Cream Cheese Frosting:
- 1 (8 oz) package of cream cheese
- 8 Tablespoons butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla
Blend together cream cheese and butter until smooth. Beat in powdered sugar and vanilla.
Source: Slightly adapted from Real Mom Kitchen