Description
Paul’s Pumpkin Bars with Cream Cheese Frosting are moist, flavorful pumpkin bars perfect for fall. They feature a tender cake infused with pumpkin pie spices, topped with a rich and creamy homemade cream cheese frosting and a fun sprinkle of Red Hots candies for a delightful spicy-sweet finish. These bars are easy to make and great served at gatherings or as a comforting dessert.
Ingredients
Scale
For the Pumpkin Bars
- 4 large eggs
- 1 & 2/3 cup white sugar
- 1/2 cup light olive oil
- 1/2 cup salted butter (melted, 1 stick)
- 1 (15-oz) can pumpkin (not pumpkin pie filling)
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
For the Cream Cheese Frosting
- 4 cups powdered sugar (adjust to taste for tanginess)
- Cream cheese (amount typical for frosting, approx. 8 oz)
- Butter (approx. 1/2 cup, softened)
- Vanilla extract (about 1 teaspoon)
For Topping
- Red Hots candies (also called Imperials), amount to sprinkle on top
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously spray an 11×17 inch pan with nonstick spray. Sprinkle a few teaspoons of flour over the pan, shake it around the edges, and tap out the excess to prevent sticking.
- Beat Eggs: In a large bowl or stand mixer, beat together the 4 large eggs until well combined.
- Add Wet Ingredients: Add 1 & 2/3 cup sugar, 1/2 cup light olive oil, 1/2 cup melted salted butter, and the 15-oz can of pumpkin to the eggs. Beat well for about 2 minutes until fluffy, scraping down the sides and bottom of the bowl.
- Add Flour: Add the 2 cups flour to the wet ingredients but do not stir immediately.
- Combine Dry Leavening and Spices: Make a small well in the flour mixture and add 1 teaspoon baking soda, 2 teaspoons baking powder, 1 teaspoon kosher salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Use a small spoon to blend these spices and leavening agents into the flour.
- Mix Flour with Wet Ingredients: Use the mixer or beaters to incorporate the flour and spice mixture into the wet ingredients until fully combined.
- Beat Thoroughly: Continue beating the batter well, scraping the sides and bottom of the bowl to ensure even mixing.
- Pour Batter into Pan: Pour the prepared batter into the floured and sprayed 11×17 inch pan. Smooth the top evenly with a spatula.
- Bake: Bake in the preheated oven at 350°F for about 20-25 minutes. The pumpkin bars are done when a toothpick inserted into the center comes out clean with no wet batter.
- Cool Bars: Remove from the oven and allow the pumpkin bars to cool completely in the pan.
- Make Cream Cheese Frosting: Prepare the cream cheese frosting by beating together cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy. Adjust powdered sugar amount for desired sweetness and tanginess.
- Frost Bars: Once the pumpkin bars are completely cooled, spread the cream cheese frosting evenly over the top of the bars, smoothing to the edges.
- Decorate: Sprinkle Red Hots candies over the frosted bars for a spicy-sweet crunch and vibrant finish.
Notes
- Make sure the pumpkin used is pure canned pumpkin, not pumpkin pie filling, to avoid baking issues.
- Use light olive oil or another neutral oil for best flavor and texture.
- The powdered sugar in the frosting can be adjusted to taste to control sweetness and tanginess.
- Allow the bars to cool completely before frosting to prevent melting and sliding of the frosting.
- Red Hots candies add a fun spicy kick, but can be omitted or replaced with chopped nuts for a different texture.
