These Pumpkin Bars first made their grand appearance at our Thanksgiving dinner a few years ago. I remember it clearly; it was just another year where I wanted to add a little something different to the dessert table. Oh boy, did they steal the spotlight! Each bite is a mix of spicy warmth from cinnamon and pumpkin pie spice, all wrapped up in a smooth, luscious cream cheese frosting. My husband couldn’t help but rave about them, and he’s not usually one for sweet treats, mind you. And as for the kids, let’s just say the bars barely made it past dessert time.
Preparing these bars is a breeze. In fact, it’s easy enough that you can probably have your little ones help out with the mixing or even the icing. It’s such an excellent way to get everyone involved and make some sweet memories along the way. Plus, they’ve got this lovely texture – a perfect blend of soft and moist, with a hint of crunch from those colorful fall sprinkles. They’re not just another boring dessert; they brighten up the table with their festive appearance.
Now, I know what you might be thinking – a sweet treat that’s this delightful must take a whole day to bring together. I’m happy to report that this is not the case. From start to finish, it’ll take you just under an hour to bake these up, leaving you more time to spend with family or preparing the main course.
So, whether you’re whipping these up for a family dinner, holiday gathering, or just because you’ve got a pumpkin craving, these Pumpkin Bars are sure to become a beloved addition to your recipe collection. They’re not just bars; they’re a symbol of warmth and togetherness, bringing echoes of laughter and shared moments into every bite. Let’s get started on this delightful journey of taste!
How to Make Sheet Pan Pumpkin Bars
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Ingredients:
- 15 oz Pumpkin Puree (e.g., Libby’s)
- 2 cups All-Purpose Flour
- 1 ½ cups Granulated Sugar
- 1 cup Butter, softened
- 4 Large Eggs
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 2 tsp Ground Cinnamon
- 1 tsp Pumpkin Pie Spice
- ½ tsp Salt
- 5 cups Powdered Sugar
- 8 oz Cream Cheese, softened
- ¼ cup Butter, softened
- 1 tsp Pure Vanilla Extract
- Ground Cinnamon for garnish
- Colorful Fall Sprinkles
- Mini Pumpkin Candies
Directions:
- Set your oven to preheat at 350°F. Line a 12″x17″ baking sheet with parchment paper and lightly coat with cooking spray to ensure easy release and optimal thickness of the bars.
- In a large mixing bowl, beat together the softened butter and granulated sugar until light and creamy. Add the eggs, beating until fully combined.
- In another bowl, sift the flour, salt, cinnamon, baking soda, and baking powder together. Gradually mix these dry ingredients into the butter mixture, ensuring a smooth blend. Finally, gently fold in the pumpkin puree until well incorporated.
- Evenly spread the batter into the prepared pan and bake in the preheated oven for about 20-25 minutes. You’ll know it’s ready when a toothpick inserted into the center pulls out clean.
- Meanwhile, prepare the frosting. Mix the softened cream cheese, softened butter, and vanilla extract in a mixer bowl until smooth.
- Gradually add the powdered sugar; adjust with milk by the tablespoon if the mixture becomes too thick, until achieving the desired consistency.
- Spread the prepared frosting over the cooled bars evenly. Dust with a touch of cinnamon, and sprinkle with fall-themed sprinkles and mini pumpkin candies for a festive touch.
- Savor each slice and enjoy this autumn delight!
Ingredient Substitutions:
If you’re out of pumpkin pie spice, mix ground cloves, nutmeg, and ginger to create your own blend. Instead of cream cheese, a tangy Greek yogurt can offer a healthier twist. For a nut-free version, avoid any nuts in the topping or batter, and substitute butter with margarine if dairy allergies are a concern.
Serving Suggestions:
Serve these bars with a warm cup of spiced apple cider or a classic pumpkin-spiced latte to enhance those autumn vibes. A dollop of whipped cream on top adds a creamy contrast to each bite. Consider serving with a side of vanilla ice cream for a lovely cold-warm play of textures and flavors.
Seasonal Variations:
In the heart of autumn, consider substituting pumpkin puree with sweet potato or butternut squash puree for a fresh twist. In the winter, add a hint of ginger or nutmeg to warm the flavors even more. For spring gatherings, a lighter touch using lemon zest in the frosting can add a refreshing feel.
Cooking Tips:
Don’t over-mix the batter; a gentle fold will ensure your bars are tender. If you like a thicker frosting, leave the bars to cool thoroughly before icing. For a more pronounced flavor, let the spices marry overnight if you’re prepping ahead. Use room-temperature ingredients for a more even mix and better texture.
Storing Suggestion:
These Pumpkin Bars hold well in an airtight container and can be refrigerated for up to a week. For extended storage, freeze individual bars by wrapping them in parchment, then foil, and store in a zip-lock bag for up to three months. Thaw in the fridge overnight before serving.
FAQ
What can I use if I don’t have parchment paper?
If you don’t have parchment paper on hand, you can grease the baking sheet directly with butter or cooking spray. For the best results, be generous with the greasing to avoid sticking. Ensure even layering of the batter for evenly shaped bars and monitor closely to prevent over-baking.
Can I make these bars gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend. Ensure there’s a binding agent like xanthan gum in the mix for better consistency. Keep in mind that gluten-free flours may alter the texture slightly, making achieve a similar result a delightful experimentation.
How do I prevent the frosting from being too runny?
If the frosting is too runny, try refrigerating it for about 15 minutes to thicken slightly. You can also add more powdered sugar gradually until the desired thickness is achieved. Alternatively, a tablespoon of cornstarch can help thicken without making it overly sweet.
How can I make the bars less sweet?
Reduce the sugar content by using only a cup of granulated sugar and sweetening the frosting with honey or maple syrup as natural alternatives. You can also blend in some unsweetened applesauce, which will add moisture without overloading on sweetness. Adjust spices for balanced flavor.
Is there a way to add a crunchy topping?
To add a delightful crunch, consider sprinkling chopped nuts such as walnuts or pecans on the frosting. Toasted pumpkin seeds are also fantastic for a thematic addition. For nut allergies, try crushed granola or caramelized sunflower seeds as a safe and tasty alternative.
Can these be made vegan?
Yes, you can make these vegan by replacing eggs with flax eggs and using vegan butter and cream cheese for the frosting. Substitute dairy milk in the frosting with almond or soy milk for consistency. Always check that your other ingredients, like sugars, align with vegan criteria.
Sheet Pan Pumpkin Bars
Ingredients
- 15 oz Can of Pumpkin Puree (like Libby's)
- 2 cups All-Purpose Flour
- 1.5 cups Granulated Sugar
- 1 cup Softened Butter
- 4 Large Eggs
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 2 tsp Ground Cinnamon
- 1 tsp Pumpkin Pie Spice
- 0.5 tsp Salt
- 5 cups Powdered Sugar
- 8 oz Softened Cream Cheese
- 0.25 cup Softened Butter
- 1 tsp Pure Vanilla Extract
- 1 unit Cinnamon for sprinkling
- 1 unit Colorful Fall Sprinkles
- 1 unit Mini Pumpkin Candies
Instructions
- Preheat your oven to 350°F. Prepare a 12"x17" half-sheet pan by lining it with parchment paper and spraying the sides with cooking spray.
- Using an electric mixer or a large bowl, cream together the softened butter and granulated sugar. Once fluffy, add the eggs and blend until well mixed.
- In a separate bowl, sift together the all-purpose flour, salt, ground cinnamon, baking soda, and baking powder. Gradually add this dry mixture to the wet ingredients in the mixer, blending well.
- Fold in the pumpkin puree until fully incorporated.
- Pour your batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- While the bars are baking, prepare the cream cheese frosting. In a stand mixer or using a hand mixer, combine the softened cream cheese, butter, and vanilla extract.
- Slowly mix in the powdered sugar, adjusting consistency as needed by adding a tablespoon of milk at a time if it’s too thick.
- Once the bars are cool, spread the cream cheese frosting evenly over the top. Slice into bars and enjoy!
- They can be stored in an airtight container in the fridge for up to 5-6 days or frozen for 3 months.
