pumpkin bars with cream cheese frosting jelly roll pan

Add a little milk (one tablespoon at a time) if frosting is too thick. I used a 10x15x1 silpat jelly roll pan and mat. All of it. If you love these pumpkin dessert bars, you are going to love our Pumpkin Whoopie Pies and The Best Pumpkin Roll Recipe. I like to sprinkle them with some pecans because it dresses them up a bit and makes them prettier. The cake can be frozen but please reference the jelly roll pan lid we recommend below. Bake 25 to 30 minutes or until toothpick inserted comes out clean. For example, “1 carrot, grated.” You would count how long it takes to grate a carrot in “prep time.” Once you start actually following the directions, that is what goes in to “cook time.” So really cook time should be called “The amount of time it takes to complete all of the instructions.” And generally that includes cooling time or chilling time, marinading time, whatever. These easy frosted Pumpkin Bars can be made with either canned pumpkin OR canned pumpkin pie mix: Whatever is in your pantry. Let cool and set aside. Cream Cheese Frosting portion: Cream together cream cheese and butter. I love to combine my Midwestern food memories with my culinary school education to create my own delicious take on modern family fare. In a standing mixer fit with the paddle attachment, or with an electric hand mixer, beat cream cheese and butter until smooth. The cake is made with a yummy combination of fall flavors – cinnamon, nutmeg, cloves and ginger so it is the perfect treat for this time of year. To make the frosting, beat together the cream cheese and softened butter until smooth. These pumpkin bars are best made in a 10 × 15 inch baking pan. Give your cream cheese and butter ample time to soften. “Cook time” refers to the amount of time it takes to complete all of the instructions, not just the time the cake spends in the oven. 5. This barely makes enough.) Enjoy! But, if you want to cut out 1/4 cup sugar or something, you can probably get away with it. The lovely spiced bars with a thick, dreamy layer of frosting are the perfect treat for pumpkin … Ingredients for Pumpkin Bars With Cream Cheese Frosting… Pumpkin Bars with cream cheese frosting are a delicious fall dessert. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. Slowly sift the powdered sugar into the cream cheese mixture. This is a relatively easy recipe to whip up, you just have to plan a little ahead so you can make sure to soften the cream cheese and butter at room temp. (Double the frosting ingredients if you like a lot of frosting. In April we got 38′ of snow! I hope you love these! Scrape the bowl down and mix once more. Some of my favorite kitchen tools I use to make Pumpkin Bars: SHEET PAN – I have at least six of these in my kitchen. Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Spray a large jelly roll pan with cooking spray. Beat flour mixture into egg mixture on low speed. Some friends from our church gave me this recipe. This form collects your name, email, and content so that we can keep track of the comments placed on the website. Blend until smooth and creamy. Mix for 2 minutes, making sure to scrape the bottom of the bowl with a rubber spatula so everything gets well incorporated. Hi Kaela! It’s coming quick. Yack Care! Cut into bars and serve. ). “GO PACK GO” Spread cream cheese mixture evenly over the pumpkin batter. In a large bowl, whisk together sugar, pumpkin, and oil. You can also make them in a 9 x 13-inch pan, and they will just be a thicker bar. Bake for 20 minutes at 350 degrees or until a toothpick inserted in the middle comes out clean. This is one of their family’s  favorite holiday recipes. Set aside. Eat. This is the BEST pumpkin bar recipe you’ll ever encounter!. I know. This recipe was … Pumpkin Sheet Cake. Pour into a 15 x 10 jelly roll pan and bake for 25-30 minutes at 350. Your email address will not be published. Little Dairy on the Prairie Pro Tip: Store pumpkin cream cheese bars … These Cream Cheese Pumpkin Roll Bars, are the perfect replacement. But I digress… back to our Cream Cheese Pumpkin Bars. When just mixed, pour the batter into the prepared jelly roll pan. I use gluten-free coconut oil cooking spray. I’m so excited to make these . -Meggan. In a large bowl, whisk together flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda, and … The flavor offers so much more than you can get from a store bought version. Let cool completely before frosting. Step 3: In stand mixer—beat eggs, then add white sugar, vegetable oil, and pumpkin—mix for 2 minutes. 6. Preheat oven to 350 degrees. Required fields are marked *. What a great idea! But these pumpkin bars are baked in a 10×15 jelly roll pan (instead of a 9×13 pan). 7. Spices. Pumpkin Bars with Cream Cheese Frosting are a dessert that will have folks lining up for the recipe! Hi Debra, sorry for the confusion. Hi Megan, It’s Mary from Shawano Wi. Bake for 30-35 minutes, or until the center of the pumpkin … And temp stays at 350 degrees. Be sure to share a picture and tag. Join the Family Dinner Table today. Frost cake once completely cooled. These Easy Pumpkin Bars have cream cheese frosting and will feed a crowd. Pumpkin Bars with Cream Cheese Frosting This recipe calls for a Jelly roll pan. I’d keep the oven temp at 350 degrees but bake it for 30 to 35 minutes. To make the frosting mix cream cheese and butter till smooth. How soon are you going to make the bars? Thanks for pointing it out! When I need cream cheese frosting I just default to the best icing recipe I’ve ever made from my Frosted Banana Bars. While the pumpkin cake is cooling, make the cream cheese frosting. Let the bars cool in the pan for at least 30 minutes. Spray a large jelly roll pan with cooking spray. Add powdered sugar and vanilla. Mix until creamy. While Pumpkin Pie Mix has sugar in it, there really isn’t much. I needed a treat that I could make stretch as I had no idea how many people were coming. Low in calories while remaining full of flavor, these pumpkin bars make a great dessert. Preheat oven to 350F. Coming up on our second anniversary of living abroad next month, I’ve decided it’s simply a fact — moving away from home is pretty much guaranteed to make you ridiculously nostalgic for all of your favorite comfort foods. When autumn rolls around, these seasonal pumpkin squares are always on my baking list. This is the BEST pumpkin bar recipe you’ll ever encounter!. This recipe calls for pureed pumpkin, flour, sugar, vanilla and cream cheese. When autumn rolls around, these seasonal pumpkin squares are always on my baking list. Slowly add in powdered sugar until frosting is a nice thick consistency. I love it because the resulting bars are thinner and you have a more equal cake-to-frosting ratio. Please see disclosure policy here. I added a bit more pumpkin cuz it makes even more moist. I use a pumpkin spice blend by McCormick. Pumpkin Bars….Pumpkin Sheet Cake…I’m not really sure what makes the difference, but these soft, fluffy pumpkin bars do have a cake-like texture. Beat the room temperature butter and cream cheese until smooth and then add the confectioners sugar, vanilla, and beat on high for about 3 minutes or until light and creamy. Chipotle Cilantro Lime Rice Recipe (Copycat). A quick Thanksgiving dessert. The flavor is perfect and the frosting is great. 4. (These are delicious, and could be served as a breakfast treat without any frosting. A few weeks ago we hosted a get together at our house for the new families in our church congregation. If you have any other questions, or you need anything else, just let me know! I hope you love these! Pumpkin Bars with Cream Cheese Frosting are such a classic, easy recipe! Spread the batter out evenly with a knife. You bake the cake in a 10×15 pan so the bars are a little shorter than traditional cake. Next, pour in the flour mixture and gently fold it into the wet ingredients. I also have a Pumpkin Muffin recipe that is going up soon which I think is basically the exact same batter, so I’m going to double-check that this substitution works for the muffins too. Increase the baking powder to 3 teaspoons. This is a guess, so obviously stab it with a toothpick and check it and bake longer as needed. I think I make a batch of cream cheese frosting that is slightly bigger. You can totally serve the bars naked, or with a sprinkling of powdered sugar if you want to. Receive my FREE 5 Instant Pot Meals in 5 Minutes E Course and my FREE weekly meal plan. 6. Looks delicious! Food is love on Culinary Hill, and I know you feel the same way in your own home. ... UPDATE : Sorry there was a “jelly roll pan” typo in the recipe. Stir in raisins. My family has it gone in less than 5 days. Thanks! Pumpkin squares are the perfect dessert to take to any get together, and will be requested time and time again. ... Pour into a greased 12 x 17 jelly roll pan. Frost with cream cheese frosting. I think so. Sorry for the confusion. Good question! 7. ... UPDATE : Sorry there was a “jelly roll pan” typo in the recipe. Hi Jodi! If that is your situation, too, you can freeze the other half of the can to make these again later. Thanks Kaela! You’ll find lots of ideas for dinner from all our awesome members and you can share your ideas too! The BBQ one was one of our favorites and now the pumpkin bars. Bake at 350 for 25-30 minutes. Pour into parchment-lined 10×15 jelly roll pan and bake! But these pumpkin bars are baked in a 10×15 jelly roll pan (instead of a 9×13 pan). Last week while I was at a church dinner I sampled these wonderful Pumpkin Bars with Cream Cheese Frosting, my friend Lara had made and donated to the event. What Are Pumpkin Bars? That’s plenty of time, thank you so much! In a bowl, whisk together the dry ingredients: flour, baking soda, baking powder, pie spice, cinnamon, and salt. Once smooth with no lumps, add vanilla. I know. My favorite kitchen tools used to make Best EVER Pumpkin Bars with Cream Cheese Frosting: This post may contain affiliate links. How long would you recommend baking with a 9×13? Preheat oven to 350 degrees F (175 degrees C). Easy Pumpkin Bars Recipe This cake is one of our classic fall recipes! Both our good, but I favor the side with cream cheese frosting. Required fields are marked *. This pumpkin bar recipe makes a nice moist pumpkin cake topped with a rich, cream cheese frosting. I baked it for almost 30 and the toothpick was still coming out pretty wet, but because of the warning I decided to take it out anyway – big mistake. Thanks again! Pour into greased jelly roll pan and bake at 350° for 25 -30 minutes. :D I think it’s perfect with all the sugar. I made these tonight, they were good but are they supposed to be “cake like”? It was kind of easy to make, but very delicious. You can also line the pan with parchment paper. Check out the. Every delicious square is perfectly spiced and not too sweet. Thanks for posting such good recipes. (Because these gluten-free pumpkin bars are baked in a jelly roll sheet pan, they bake up super quickly!) Whisk in eggs. Cool and frost. Sorry again! Pumpkin Bars with Cream Cheese Frosting have a moist, light, and fluffy pumpkin cake base, and it’s topped with a rich, decadent, creamy frosting for an exquisite, heavenly result. Pumpkin Bars with Cream Cheese Frosting are an easy, homemade pumpkin bars recipe, with a delicious frosting, perfect for fall and year round. The cookbook is from members of a Lutheran church. I always thpugh my recipe was hands down the best, but yours are fabulous! Scrape the bowl down and mix once more. Increase the baking powder to 3 teaspoons (instead of 2), omit the cinnamon and pumpkin spice, and then swap in 16 ounces of your canned pumpkin pie mix (instead of the pure pumpkin). From ... and eggs – and mix with a hand mixer for two minutes until well combined. They are baked in a baking or jelly roll pan, and are most often topped with decadent cream cheese frosting. If you can relate, these bars (my mom’s trusted recipe) are going to make your day, and possibly your whole week! Read more... Pro-level tricks to transform your cooking! These yummy bars are a lightly spiced pumpkin dessert with cream cheese icing that's perfect for fall and Thanksgiving. Let cool before frosting. Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Pumpkin Bars with Cream Cheese Frosting Recipe: If you want to kick your Better Than Sex Pumpkin Cake up a notch, use this pumpkin cake recipe instead a cake mix. The recommended pan size will make your pumpkin bars light, airy, and delicious! Cut into squares and top with pumpkin candies. All I have is the Libby’s easy pumpkin pie mix. We like a dense pumpkin bar so I use a smaller jelly roll pan. I love seeing what you made. Preheat the oven to 350 degrees. Why does the cook time at the top of recipe differ from the one in the directions? … Add salt to taste. Could I use that instead of the 100% pumpkin? I was wondering how long I should cook these if I were using mini cupcake tins? My favorite recipe for classic pumpkin bars with cream cheese frosting. Then add the powdered sugar in stage. Can’t go wrong with cream cheese … I made these today. Step 2: Spray a large jelly roll pan with cooking spray. Your email address will not be published. Fold in flour mixture until uniformly combined. What do you need to make one bowl pumpkin bars with cream cheese frosting? But, alas, I never pass up an opportunity for cream cheese frosting. Gluten-Free Pumpkin Bars Flour Substitutions Cream Cheese Frosting. It's that quintessential fall flavor that we love to anticipate. If you love these pumpkin dessert bars, you are going to love our Pumpkin Whoopie Pies and The Best Pumpkin Roll Recipe. They’re called bars, but are more like a cake in texture. Coat a 10-inch by 15-inch jelly roll pan with nonstick spray or use parchment paper. Born and raised in Wisconsin, I am the Executive Chef and head of the Culinary Hill Test Kitchen. So that’s another option to use up the pumpkin pie mix! Here’s what you need to do. In a greased jelly roll pan, pour in the batter and spread it out. 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