Ingredients
Wet Ingredients
- 4 eggs, beaten
- 16 oz pumpkin (not pumpkin pie filling, use canned pumpkin like Libby's)
- 1 1/2 cups sugar
- 1 cup cooking oil
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
Frosting
- 1 can cream cheese frosting (store-bought or homemade)
Instructions
- Mix Wet Ingredients: In a large bowl, combine the beaten eggs, canned pumpkin, sugar, and cooking oil. Stir well until the mixture is smooth and evenly combined.
- Add Dry Ingredients: Gradually add the flour, baking powder, baking soda, and cinnamon to the wet mixture. Mix thoroughly until all ingredients are incorporated and form a consistent batter.
- Prepare Baking Pan: Pour the batter evenly into an ungreased 15x10x1 inch baking pan. Smooth the surface with a spatula to ensure even baking.
- Bake the Pumpkin Bars: Place the pan in a preheated oven at 350 degrees Fahrenheit. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Remove the pan from the oven and let the pumpkin bars cool completely at room temperature. Once cooled, spread the cream cheese frosting evenly over the top. Slice into bars and serve.
Notes
- Ensure pumpkin used is pure canned pumpkin, not pumpkin pie filling, for best texture and flavor.
- Do not grease the baking pan as the recipe is designed for an ungreased pan.
- Allow the bars to cool completely before frosting to prevent the frosting from melting.
- For a homemade frosting alternative, whip together cream cheese, butter, powdered sugar, and vanilla extract.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
