Pumpkin Bars with a Cream Cheese Frosting Recipe

click to rate
3 votes | 1002 views

Pumpkin bars are a fantastic fall treat! Pumpkins are everywhere so why not use your pie pumpkin, Fairytale Pumpkin or Jarradale Pumpkin for making these delicious bars? Do as I did and let my boys paint pie pumpkins, we enjoyed them as decorations for a few days and then made bars. Most kids think pumpkins are just for decorations so this is a great way of teaching them that they are food too. Since I have been cooking and baking a lot with pumpkins, my boys told me that I couldn’t use their jack-o-lantern pumpkins to cook or bake with! No problem boys – they aren’t good for eating, just making pumpkins seeds! Of course you can always substitute canned pumpkin when making pumpkin bars. However, do try it. Your baked goods will have a fresher, more robust pumpkin flavor that even our cat Bruce was curious enough to creep up to sneak a taste!

Prep time:
Cook time:
Servings: 12
Tags:

Ingredients

Cost per serving $0.77 view details

Directions

  1. If using a pie pumpkin, cut the pumpkin in half and remove all seeds and stringing pulp. Place flesh side down in a cake pan and add water so it only comes up a quarter of the way to the pumpkin. Cover with foil and bake in a preheated oven at 375 degrees for an hour or until flesh is soft when pierced. Be careful when removing foil, because hot steam will be released. When cool enough to handle, remove flesh and puree until smooth in a blender. Remove from blender and set aside. If using a Jarradale Pumpkin or Fairytale Pumpkin see How to Cut Pumpkins for Baking and Cooking in my Technique section.
  2. In a large bowl use a mixer to cream the butter and sugar. Add eggs and mix until well blended. Add pumpkin and mix until blended. Add remaining ingredients, adding the flour in batches. Mix until well blended, scraping any ingredients on the side of the bowl to incorporate. Pour mixture into a shallow baking sheet (bar pan) about 14 inches in length, 9 1/2 inches in width and 1 1/2 inches in depth and bake in a preheated oven at 375 degrees for about 25 minutes or when a knife inserted in the middle comes out clean. Make frosting while bars are cooling. In a medium bowl beat the ingredients together until well blended. As soon as the bars are cool, evenly spread the frosting over the bars and enjoy!

Toolbox

Add the recipe to which day?
« Today - Dec 24 »
Today - Dec 24
December 25 - 31
January 1 - 7
January 8 - 14
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 117g
Recipe makes 12 servings
Calories 402  
Calories from Fat 209 52%
Total Fat 23.7g 30%
Saturated Fat 14.03g 56%
Trans Fat 0.0g  
Cholesterol 124mg 41%
Sodium 618mg 26%
Potassium 126mg 4%
Total Carbs 43.25g 12%
Dietary Fiber 0.9g 3%
Sugars 25.96g 17%
Protein 5.44g 9%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Reviews

Comments

  • Julie Reihl
    September 21, 2011
    Thanks! I love using real pumpking - fresh generally tastes best! But in a bind, I do use the canned kind!
    • judee
      September 21, 2011
      This is a recipe that I will have to try. Perfect idea to use our pumpkin.
      • Julie Reihl
        September 17, 2011
        Thankk you Claudia!

        Leave a review or comment