Libby's Pumpkin Bars

The ultimate pumpkin treat!

Photo from Pinterest

I've enjoy my share of store-bought pumpkin bars, but I have to say...there is no comparison to these! They're moist with a rich pumpkin flavor, and topped with luscious cream cheese frosting...perfection!

Somehow, people who aren't even that crazy about pumpkin love this dessert, and those who do like pumpkin flavors, rave about these bars.

Another great thing about this recipe is that it only takes about 10 minutes of prep work, then 30 minutes in the oven. Let cool (waiting for this is the hardest part. LOL),  frost and you're ready for a real treat!

Ingredients:

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

1/2 tsp. pumpkin pie spice

4 egg whites

1 2/3 cup granulated sugar

1 cup vegetable oil

1 (29 oz.) can pumpkin puree (NOT pumpkin pie filling)

Cream Cheese Frosting:

8 oz. cream cheese, softened to room temperature

1/2 cup butter, softened

1 tsp. vanilla extract

3 1/2 cups confectioner's sugar

Milk (enough to make the right consistency)

Instructions: 

Preheat oven to 350°F. Spray a cookie sheet with nonstick cooking spray, set aside. 

In a large bowl sift together the flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Set aside. 

In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, beat the egg whites until foamy.

Switch to the paddle attachment (or continue using the hand mixer). 

Add the sugar, oil, and pumpkin. Mix to combine. 

Add the dry ingredients to the wet ingredients. Mix to combine. Spread the batter into the prepared baking sheet. 

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with no crumbs on it. Remove from the oven and allow to cool completely before frosting it. 

Cream Cheese Frosting:

Beat the butter and cream cheese until smooth and fluffy about 2 minutes. 

Add the powdered sugar and vanilla. Beat until smooth. 

Add milk a little at a time, to create your desired spreading consistency. Once the pumpkin bars have cooled, spread frosting on top!

A Tip from Grammy:-Let the cream cheese sit at room temperature for about an hour to ensure it’s soft enough to combine smoothly in the frosting. 

-Use room temperature wet ingredients.

-The frosting needs to be stored in the fridge in an airtight container (good for up to 7 days). If you have bars that are frosted, store in the fridge as well.


Be encouraged!"I (God) will refresh the weary and satisfy the faint."  -Jeremiah 31:25