Pumpkin bars with a cream cheese frosting create a delectable taste treat for dessert or for snacks. Using fresh pumpkin straight from the garden is always best, but canned pumpkin will work fine also. Since the frosting requires no cooking, you can make these bars in the early afternoon and eat them at dinnertime.
Cook the Pumpkin
Spray a cookie sheet with non-stick cooking spray.
Cut the pumpkin in half. Use a spoon to remove the seeds from the center.
Place the pumpkin halves, cut side down on the cookie sheet.
Bake in a 350-degree Fahrenheit oven until the pumpkin is soft and the center has begun to collapse. Allow the pumpkin halves to cool.
Make the Bars
Combine 2 cups all-purpose flour, 1 teaspoon of ground cinnamon, 1 teaspoon of baking soda, 1/2 teaspoon of salt and 2 cups granulated sugar in a large bowl.
Combine 3 beaten eggs, 1 cup of vegetable oil and 1 cup of cooked pumpkin in a second bowl and whisk until smooth.
Pour the pumpkin mixture into the dry ingredients and stir until it reaches a batter consistency and all ingredients are incorporated.
Add 1 cup chopped of walnuts, if desired, to the batter.
Spray a 9- by 13-inch baking dish with non-stick spray. Pour the batter in the dish and level using the back of a spoon or spatula.
Bake in a 325degree Fahrenheit oven for 30 to 45 minutes until golden brown. Remove from the oven and allow to cool.
Make the Frosting
Combine 2 packages of Softened cream cheese, 3 cups of powdered sugar, 6 tablespoons of softened butter and 1 teaspoon of vanilla extract in a bowl. Whisk until smooth.
Spoon the frosting over the cooled pumpkin bars in the baking pan. Smooth with a spatula.
Cut the frosted pumpkin into bars of the desired size and serve.
About this Author
G. K. Bayne is a freelance writer, currently writing for Demand Studios where her expertise in back-to-basics, computers and electrical equipment are the basis of her body of work. Bayne began her writing career in 1975 and has written for Demand since 2007.