My Pumpkin Bars
Actually, my mom's pumpkin bars. I've been making these forever...delicious, I promise. Frost them with your favorite cream cheese icing. These are really a moist, pumpkin cake. I think they're called "Bars" since a sheet pan is used. These also freeze beautifully.
Pumpkin Bars
Note: The recipe can be easily halved using a 9" x 13" sheet pan. Baking time will be about the same. The unused one cup of pumpkin can be frozen.
2 cups sugar
1 cup butter (2 sticks), room temperature
2 cups canned pumpkin (one 15-oz. can)
4 eggs, room temperature
2 cups AP flour
2 tsp. baking soda
1 tsp. each cinnamon, nutmeg, allspice, ginger, ground cloves
1/2 tsp. salt
Preheat oven to 350. Lightly grease a 15" x 10 1/2" x 1" sheet pan. Sift flour, baking soda, spices, and salt together; set aside. Cream butter and sugar until smooth. Add pumpkin and eggs; beat until smooth. Add dry ingredients and mix until well combined. Spread mixture into pan. Bake for 20-25 minutes, or until cake springs back when touched or toothpick comes out clean. Cool completely and frost with cream cheese icing.
I have this pic I took some years ago.
Comments (13)
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- 8 years agolast modified: 8 years ago
- 8 years ago
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