Loading

Pumpkin bars boost fall spirit By: Gabriella Gerig '23

As the leaves turn bright colors and the air gets cold, nothing puts you in the fall spirit more than pumpkins. Pumpkin bars are a quick and easy dessert to make. It is a light, fluffy cake-like bar with the perfect complimentary cream cheese icing.

All of the ingredients required are shown above (recipe courtesy of Taste of Home).

Ingredients

  1. Four large eggs
  2. One and two thirds cups sugar
  3. One cup canola oil
  4. One can (15 ounces) solid-pack pumpkin
  5. Two cups all-purpose flour
  6. Two teaspoons ground cinnamon
  7. Two teaspoons baking powder
  8. One teaspoon baking soda
  9. One teaspoon salt
  10. Six ounces cream cheese, softened
  11. Two cups confectioners' sugar
  12. One fourth cup butter, softened
  13. One teaspoon vanilla extract
  14. One to two tablespoons milk

Pumpkin Bars

Preheat the oven to 350ºF. Put four large eggs and the sugar into a large mixing bowl.
Add canola oil and pumpkin puree. Mix the ingredients together until it is fully blended.
Mix together the flour, cinnamon, baking powder, baking soda and salt in a small bowl.
Slowly add the dry ingredients to the pumpkin mixture. To help mix in slowly, I added about one third cup of the mixture at a time.
Pour the mixture into an ungreased 15" by 10" baking pan. Bake at 350ºF for approximately 25 - 30 minutes. After it is done baking, let it cool down completely before indulging. Although this may be tempting, the wait will be worth it.

While your pumpkin bars are cooling, it is a good time to prepare the icing.

Place cream cheese, confectioners' sugar, butter and vanilla extract in a small bowl. Make sure all of the ingredients are blended well together.

Gradually add milk to the mixture. It is important to continue until the icing is a creamy, light consistency because it needs to be spread onto the pumpkin bar.

Spread the icing on the pumpkin bar after it has fully cooled down.
Cut the bar into even squares for a great fall treat to share with family and friends. Enjoy!

All pictures by Gabriella Gerig '23.

Credits:

Gabriella Gerig '23