Adapted from Paula Deen's recipe
These didn't last long in our house.
Not long enough for me to take a decent picture, anyway.
Michael loves them.
I can't stop myself from eating them.
I love pumpkin bars.
I want a pumpkin bar wedding cake someday.Pumpkin Bars
- 3 eggs
- 1 15-ounce can pumpkin puree
- 2/3 cups white sugar
- 2/3 cups brown sugar
- 1/2 cup vegetable oil
- 1/2 cup applesauce, unsweetened
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons cinnamon
- 1 teaspoon pumpkin pie seasoning
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 2 cups sifted confectioner's sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees. Lightly grease a 13 x 9 inch baking dish.
- In a stand mixer, beat together the eggs, pumpkin, sugars, applesauce, and oil until well-combined. About 3 minutes on medium speed.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie seasoning. Gradually stir the flour mixture into the pumpkin mixture over low speed until well-combined.
- Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
*If you want a more cake-like, less dense pumpkin bar: increase the eggs to 4, and double the baking soda and baking powder.