Since my sugar pumpkin yielded so much beautiful pumpkin puree, I knew I had to make something very special with it. My Grandma often made pumpkin bars, not sure where her recipe came from, most likely from her Mother. I pulled out her recipe and had to smile, I love seeing her printing and how she wrote “good” at the top. This meant that everyone loved them and that she would make them every year.
After reviewing her recipe guess what I adjusted?! Yep, if you know me you got it right, the sugar. 2 cups not including the frosting, yikes! I brought it down to 1 cup and they turned out perfect. I like having the bars less sweet with the very sweet frosting on top; it is a nice balance.
If you don’t happen to have freshly pureed pumpkin, use a 15 oz can of pumpkin as is written in my Grandma’s recipe. I also love how vague her recipes can sometimes be. As if she didn’t need to write certain instructions down because she knew it by heart. The frosting for example, are you supposed to just put all the ingredients in a bowl and mix? Well, probably not. I created more detailed instructions in my recipe below.
If you are looking for something different this Thanksgiving, give these a try. I used a half sheet pan (13 x 18) and it yielded approximately fifty four 2 x 2 inch bars. This is an easy recipe to have on hand for parties or gifting friends and neighbors a treat around the holidays.
Let me know if you make them and how you like them!
- 4 eggs
- 3/4 cup safflower oil
- 1 cup sugar
- 1 15 oz can pumpkin (or 2 cups fresh)
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
Cream together eggs, oil, sugar and pumpkin.
Add remaining ingredients and mix well.
Pour into a 13 x 18 sheet pan, sprayed with non stick spray.
Bake at 350 degrees for 20-25 minutes.
Let cool and spread with cream cheese frosting.
Cream Cheese Frosting
- 3 oz cream cheese
- 1 tsp vanilla
- 6 tbsp butter, unsalted
- 2 tbsp cream or milk
- 4 cups powdered sugar
In mixing bowl combine cream cheese, vanilla, butter and cream. Beat until light and fluffy.
Add half of powdered sugar and beat well.
Add in remaining powdered sugar and beat until well combined.