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It’s fall at the grocery store, which means cans of pumpkin are plentiful. I look forward to this recipe every year, because I love all things baked with pumpkin. I remember running to WalMart shortly after getting married eight years ago with the sole intention of buying a jelly roll pan and pumpkin, so I could make my very own batch of pumpkin bars. Which by the way, I really do know how to cook more than just things relating to pumpkins and chocolate!

I didn’t originally plan to blog about this since I was just making some to send in with D to work, but they were so tasty and pretty I had to at least take some shots of the final product. Plus everyone was asking for the recipe!

Pumpkin Bars & Pomegranate arils with cream cheese frosting
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Pumpkin Bars with Cream Cheese Frosting

Lightly spiced pumpkin bars with cream cheese frosting.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 2 dozen
Author: thesugarpixie

Ingredients

Pumpkin Bars

  • 1 Jellyroll pan
  • 2 c Sugar
  • 1 c Vegetable oil OR 1/2 c applesauce + 1/2 c oil
  • 2 c Canned pumpkin puree buy a 29oz can of pumpkin, 15oz is too small
  • 4 Eggs
  • 1 tsp Salt
  • 2 c Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp Cinnamon
  • 1 tsp Ginger

Cream Cheese Frosting

  • 8 oz block of cream cheese room temperature
  • 4 tablespoons of butter
  • 1 3/4 c Confectioner's Sugar
  • 1 tsp Vanilla extract
  • 1 tsp Milk
  • Optional: Garnish with pomegranate arils or chopped nuts

Instructions

Pumpkin Bar

  • Pre-heat oven to 350 degrees.
  • Mix sugar, oil, pumpkin and eggs until smooth.
  • Sift together salt, flour, baking powder, baking soda, cinnamon and ginger.
  • While mixing, slowly add the flour mixture to the pumpkin mixture. Combine until smooth.
  • Pour into a greased/floured jelly roll pan (or use parchment paper sprayed lightly with non-stick spray).
  • Bake for 20-25 minutes. Bars are done when a toothpick is inserted into the middle of the pan and comes out clean.
  • Note: The recipe calls for 2 cups of pumpkin, this means the small 15oz can is not enough (1/4 c short). There will be some extra pumpkin from the larger can. Feel free to freeze the remaining pumpkin for the rest of your fall baking. I like to add some of it to my french toast batter.

Cream Cheese Frosting

  • Cream butter and cream cheese until smooth.
  • Slowly blend in confectioner's sugar and vanilla. Add milk as needed until silky smooth, but not runny.
  • Spread a thin layer of frosting on top of cooled pumpkin bars.

What is a Jelly Roll Pan?

A jelly roll pan is like a cookie sheet but with sides, about 1 inch. When buying one, pick one slightly heavy for it’s size (even heat distribution) and preferably non-stick. It can also be used to bake cookies and roast vegetables.

With pumpkin season, also comes pomegranate season. I had some arils in the fridge for snacking on, but every time I’ve opened a pom I’ve been looking for a new use. The arils reminded me of a raspberry, and I love raspberry french toast…so why not arils + cream cheese on a pumpkin bar? As my daughter says, ‘Tasty!’

pumpkinbar_final

Pumpkin Bars & Pomegranate arils with cream cheese frostinghttps://i0.wp.com/www.thesugarpixie.net/wp-content/uploads/2009/11/pumpkinbar_final.jpg?fit=664%2C1000&ssl=1https://i0.wp.com/www.thesugarpixie.net/wp-content/uploads/2009/11/pumpkinbar_final.jpg?resize=150%2C150&ssl=1thesugarpixieDessertsRecipesBaking,bread,cream cheese,dessert,frosting,holiday,pomegranate,pumpkinIt's fall at the grocery store, which means cans of pumpkin are plentiful. I look forward to this recipe every year, because I love all things baked with pumpkin. I remember running to WalMart shortly after getting married eight years ago with the sole intention of buying a jelly...Misadventures and fun in the kitchen and beyond