What’s a better way to enjoy this beautiful fall season? Fall leaves, cool weather, sweaters and pumpkin bars. This is a simple, yet delicious recipe loved by all who give it a try. It’s a pumpkin base, the texture of cake and topped with a smooth buttercream frosting.
Pumpkin may be a controversial flavor, but around this time of year, it is generally the most loved flavor. People put pumpkin in drinks, cold or hot, pies and other foods, making it the perfect treat around this time of year.
This is a nut-free dessert perfect for people with allergies. But for someone who needs a gluten-free diet, there are many other ways to achieve the same delicious result. According to the Flour Substitution Guide, there are many alternatives to flour, such as almond flour, corn or oat flour (E. Rider).
This recipe came from Amie Woods. Sweets treats are perfect around the fall, and these pumpkin bars can’t be beat.
Pumkin Bars
Beat Together in a large miking bowl:
4 Eggs
1 2/3 C Sugar
1 C Oil
2 C Pumpkin
Either with a hand or electric mixer add:
2 C Flour
2 tsp Baking powder
2 tsp Cinnamon
1 tsp Salt
1 tsp Baking Soda
½ tsp Nutmeg
¼ tsp Ground Cloves
Bake at 350 in a bar pan for 25 minutes
Frosting
Beat together in a separate bowl:
1 C Butter (1 cube) (softened)
8 oz Cream Cheese
4 C Powder Sugar
1 tsp Vanilla
Let the base cool before applying the frosting.
Enjoy!
This recipe estimates 24-30 bars depending on the size you cut them.
