Sheet Pan Pumpkin Bars
Ingredients
Pumpkin Bars:
- 15 ounce can of Pumpkin Puree
- 2 cups flour
- 1 1/2 cups white sugar
- 1 cup butter, softened
- 4 large eggs
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp salt
Cream Cheese Frosting:
- 5 cups powdered sugar
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 tsp vanilla extract
Topping Ideas
- Sprinkles of cinnamon
- Fall colored sprinkles
- Marie's Pumpkin Spice Malt Balls
- Marie's Sour or Fancy Jelly Pumpkins, and/or Juju Pumpkins
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a half sheet pan (12''x17'') with parchment paper. Spray sides of pan with cooking spray.
- Cream together butter and sugar using a mixer, add eggs and mix well.
- Sift together flour, salt, cinnamon, baking soda and baking powder. Slowly add dry ingredients to mixer. Blend pumpkin puree into batter.
- Pour batter into prepared pan. Bake for 20-25 minutes until a toothpick comes out clean.
- While the bars are baking, make the cream cheese frosting!
Cream Cheese Frosting:
- Using a mixer, blend together cream cheese, butter and vanilla extract.
- Slowly begin adding powdered sugar and blend well. If too thick, add 1 TBSP of milk at a time until desired consistency. If too thin, add more powdered sugar.
- Spread cream cheese frosting evenly over cooled bars. Slice before serving. Add any topping(s) if desired. Enjoy!
- Store in an air tight container in refrigerator for up to five to six days or freeze for up to three months for best quality.
Recipe & Photo adapted from simplyhappenings.com