Pumpkin Spice Bars
Submitted by: GMS
Top these tasty dessert bars with homemade cream cheese frosting - or use store-bought frosting if you prefer. Either way these pumpkin bar cookies will be delicious.
Ingredients
- Bars:
- 2 cups graham cracker or gingersnap crumbs
- 7 T. melted butter
- 1 2/3 C. sugar
- 1/4 C. sugar
- 2 C. flour AP
- 2 t. cinnamon
- 2 t. baking powder
- 2 t. baking soda
- 1 t. salt
- 4 eggs
- 1 15 oz. can Pumpkin puree
- 1 C. oil
- Cream cheese frosting:
- 3 oz. cream cheese-softened
- 1/4 C. Butter
- 1 t. vanilla
- 2 C. powdered sugar
- 1/2 t. ground Ginger(optional) colored sprinkles
Save Recipe
Interact
Method
1. Preheat oven to 350o.Spray with non stick spray and line a 15x11" pan with parchment paper or wax paper or foil; set aside. 2. In a small bowl, mix graham cracker crumbs, butter and 1/4 cup of the sugar until well combined. Spread mixture into prepared pan. This is easy with a cup with a flat bottom. Evenly smooth mixture. 3. Bake crust until fragrant, about 6 minutes; let cool completely. 4. In a medium bowl, combine flour, cinnamon, baking powder, baking soda and salt. Ina separate bowl beat eggs, remaining sugar, pumpkin puree and oil; stir in flour mixture. 5. Pour the pumpkin mixture using a rubber spatula to spread evenly over the cooled crust in pan. 6. Bake until filling pulls away from the pan, 25-30 minutes; let cool completely in the pan. 7. Cream cheese frosting: using a mixer beat up the soft cream cheese with the butter and vanilla, then gradually add sugar and ginger and continue beating until it is of a smooth consistency. 8. Frost the top of the cooled bars with the frosting. Gently drag the tines of a fork from side-to-side through the frosting (wipe tines after each pass) creating a wave pattern. Sprinkle with whatever color sprinkles fit the occasion.
Notes: You can always use canned frosting if desired.
Number of Servings: 2 dozen
Submitted by: GMS ( See all of GMS Recipes )
