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I've gotta tell you about my go-to treat when it's chilly. You won't believe how tasty these Pumpkin Bars turn out. All those cozy spices blend perfectly with creamy spiced frosting on top. They're a snap to bring to a party and people always want to know how I made them.
Reasons You'll Love These
These pumpkin bars? They're on a whole other level. The inside is soft but not falling apart so you can grab one and go. Mixing brown sugar and those fall spices just smells like happiness. Slather that cream cheese topping and whoa—game changer.
Things You'll Grab
- Main Part: All-purpose flour holds everything together.
- Lift Off: Baking soda plus baking powder do the lifting.
- Feel Good Spices: Pumpkin pie spice with cinnamon brings it home.
- Soften Up: Veggie oil keeps them totally tender.
- Headliner: Heck yes to a full can of pumpkin puree.
- Sweeten It Up: A mix of maple syrup, brown sugar, and plain sugar.
- Make It Rich: Can't skip a couple eggs.
- Flavor Booster: Pour in some vanilla extract.
- On Top: Pile on that dreamy spice cream cheese frosting.
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How To Bake These Babies
- Frosting Fun
- Once they’re cool, lift them out and pour on plenty of frosting, let yourself get artsy.
- Bake Time
- Spread the mix in your pan and bake for thirty minutes at 350°F until set.
- Mix Wet Stuff
- Whisk together eggs, pumpkin, oil, sugars, maple syrup, and vanilla till it’s all blended.
- Dry First
- Stir up your flour, leaveners, and spices together in a large bowl.
Crank Up The Fun
Sometimes I go the simple route and shower them with powdered sugar but that creamy spiced frosting is next-level. Toss on some cute fall sprinkles, pumpkin candies, or a shiny drizzle of caramel and they're ready for any party.
Save 'Em For Later
Pop leftovers in the fridge and they're just right for about four days. Let them sit out a bit before digging in. Need them to last? These freeze like a champ for three months—just seal them up tight and thaw before you want to snack.
Why They Always Win
They're right in the sweet spot between bar cookies and cake. They're soft but hold together when you pick one up, plus that dreamy spiced cream cheese layer just works with the pumpkin. Feels perfect for autumn hangs or any time you need a pick-me-up.
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Frequently Asked Questions
- → What’s better about canned pumpkin?
Canned pumpkin, like Libby's, gives you a smoother texture and consistent flavor. Homemade pumpkin puree can often be too watery.
- → Can I use less oil?
Yes, swap out half the oil for unsweetened applesauce. It keeps the bars moist while cutting back on fat.
- → Why chill before slicing?
Chilling makes the frosting firmer, so you get nice, clean slices without any mess.
- → How early can I prepare these?
You can make them 2 days beforehand without frosting, or freeze for up to 3 months. Frosted bars also freeze great.
- → Can I mix my own pumpkin spice blend?
Yes! Combine cinnamon with ginger, nutmeg, cloves, and allspice for homemade pumpkin spice.