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Midwest Church Supper Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars

These are the pumpkin bars that show up at every potluck table in the Upper Midwest, baked thin in a jelly roll pan so one batch feeds a crowd. Oil keeps the crumb moist for days, cinnamon and pumpkin pie spice do the heavy lifting, and a thick slab of cream cheese frosting gets chilled until it slices into clean, tidy squares.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 1 hour 48 minutes
Servings: 24 Bars
Course: Dessert
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs room temperature
  • 1 cup granulated sugar
  • 0.67 cup light brown sugar packed
  • 0.75 cup vegetable or canola oil
  • 15 oz canned pumpkin puree 100 percent pumpkin, not pie filling
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour spooned and leveled
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1.5 tsp pumpkin pie spice
  • 1 tsp salt
  • 8 oz cream cheese full fat, softened, for the frosting
  • 0.5 cup butter softened, for the frosting
  • 2 tsp vanilla extract for the frosting
  • 4 cups powdered sugar sifted, for the frosting

Equipment

  • 1 15x10x1 inch jelly roll pan ungreased
  • 2 Large mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 electric hand mixer for the frosting
  • 1 offset spatula
  • 1 wire cooling rack

Method
 

  1. Heat the oven to 350 F and set a rack in the center. Leave the 15x10x1 inch jelly roll pan ungreased.
  2. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt until evenly combined. Set aside.
  3. In a second large bowl, whisk the eggs, granulated sugar and brown sugar until the mixture lightens slightly, about 1 minute. Whisk in the oil, pumpkin puree and vanilla until completely smooth with no streaks of pumpkin.
  4. Add the dry mixture to the wet and stir with a rubber spatula just until the last of the flour disappears. Do not use a mixer here and do not beat. Overmixing whips in air that expands and collapses, sinking the center.
  5. Pour the batter into the ungreased pan. It will look thin. Spread it into the corners with an offset spatula and level the top.
  6. Bake 25 to 30 minutes, until the surface springs back when pressed lightly and a toothpick inserted in the center comes out clean with no wet batter.
  7. Set the pan on a wire rack and cool completely, at least 1 hour. Frosting a warm slab will melt it straight off the edges.
  8. Beat the softened cream cheese, butter and vanilla with an electric mixer on medium until fluffy and no lumps remain, about 2 minutes.
  9. Add the powdered sugar 1 cup at a time on low speed, then beat on medium until smooth and spreadable, about 1 minute more.
  10. Spread the frosting evenly over the cooled slab with an offset spatula, working all the way to the edges.
  11. Refrigerate uncovered about 1 hour, until the frosting sets firm. Cut into 24 squares with a clean knife, wiping the blade between cuts. Serve chilled or at room temperature.

Notes

  • Use 100 percent canned pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened, spiced and watered down, and it will throw off the batter completely.
  • If you use homemade puree, spread it on paper towels and blot well or the bars turn soggy.
  • Do not beat the batter on high speed once the flour goes in. Air bubbles expand in the oven and collapse, sinking the middle.
  • Oil is not interchangeable with butter in the batter. Creamed butter makes these airy and cakey instead of dense and chewy.
  • Serve with hot coffee, a cold glass of milk, or a scoop of vanilla ice cream.
  • Store covered in the refrigerator up to 5 days. Unfrosted bars freeze well for 3 months.
  • Southern style: fold 1 cup chopped pecans into the batter before spreading.