This Fall Pumpkin Bar Recipe Is So Good, It Broke the Internet

Nothing says fall baking quite like these delectable cake-like pumpkin bars, nor does it get any easier. The main ingredient in these bars is obviously pumpkin, canned, which I prefer in most recipes over fresh pumpkin. It's always smooth, leaving these bars wonderfully soft, moist, and festively orange. These are the ideal crowd-pleasing sweets for the cool, crisp, spooky autumn nights. I top the pumpkin bars with a creamy, slightly sour cream cheese icing for a little additional layer of love.

This is my most popular fall dessert recipe, by far!

Pumpkin bars with cream cheese frostingPhoto bySimply Happenings

Why do I use canned pumpkin instead of fresh?

Fresh pumpkin has it's place, but this recipe isn't it. Using the best canned pumpkin is how we get the uniform texture of this sponge cake, in addition to its bright orange color and delicate earthy taste. Use canned pumpkin puree, not canned pumpkin pie filling.

How to Keep Pumpkin Bars in Storage

Frosted pumpkin bars can be kept in the refrigerator in an airtight container for up to four days.

Are pumpkin bars freezer-friendly?

Yes, you can freeze pumpkin bars for up to three months. However, you should wait to frost them with cream cheese frosting until you're ready to eat them.

These will be your favorite!Photo byRichelleg

How can you tell when they're done?

When the batter has risen and set, you'll know the bars are ready to remove from the oven. When you lightly press on the top of the bars with your fingers, they should spring back.

Ingredients

Cake

• Four large eggs (4)
• One and two thirds cup of granulated sugar (1 2/3)
• One cup of canola oil (1)
• 15 ounces of canned pumpkin, about a can
• Two cups of all-purpose flour (2)
• One tablespoon finely ground cinnamon, or prepared pumpkin pie spice (1)
• Two tsp powdered baking (2)
• One tsp baking soda (1)
• One tsp salt (1)
• One to two cups of walnuts or pecans, your personal choice on the nut and the amount.

They are amazing!Photo byRichelleg

ICING:

• A block of softened cream cheese, about 8oz
• Two cups of powdered sugar
• A quarter cup of softened butter, or half a stick
• One tsp vanilla essence
• Two tablespoons of milk

You can use this same recipe for cupcakes!Photo byRichelleg

Directions:

• Beat the eggs, sugar, oil, and pumpkin together thoroughly in a bowl.
• Mix together the flour, baking soda, baking powder, cinnamon, and salt; add to the pumpkin mixture gradually.
• Transfer into a 15 x 10 x 1 inch ungreased baking pan, or 13x9 for extra depth.
• Bake for 25 to 30 minutes at 350°, or until set. Let cool fully.
• In a small bowl, whisk together the cream cheese, butter, vanilla, and confectioners' sugar to make the frosting.
• Pour in enough milk to make the mixture spreadable.
• Cover bars with frosting, dust with extra cinnamon or pumpkin pie spice. Keep refrigerated.