Look at that...it's Friday again! Time for more pumpkin goodness. This week....
Pumpkin Bars, something you will quickly learn, are a staple in Ryan's family. I leave all healthy eating habits behind when I encounter these things. Not really the best encouragement, but hey, it's Friday! Let your hair down!
In all seriousness, if there is one thing that keeps me from being gluten-free, sugar-free or vegan it is pumpkin bars. Desiree's infamous pumpkin bars. These things are notorious around the Kettler family and now amongst our friends. My mother-in-law brought them to a tailgate a few weeks back and I had 6 requests the next day for the recipe. It seemed only fitting to include them in my Pumpkin Recipe Roundup!
They have the consistency of a moist cake and get their "bar" monicker from the shape they're cut into. These are amazing and worth every fat gram, calorie and sugar granule. Pumpkin Bars are definitely a seasonal treat, one that I only allow myself to indulge in once a year. These are great for large gatherings, to eliminate the temptation of leftovers. But, man will your guests love you!!
People go crazy over these things. I do have to say that this is one thing that I like for Ryan's mother to make for me, so I am not reminded of what goes in them! However, I am a VERY health-conscious eater and allow myself to indulge once and a while. You should too!
Kettler Pumpkin BarsYields: One sheet cake
Prep Time: 15 minutes
Cook Time: 20-35 minutes (depending on pan size)
1 cup oil
1 (16 ounce) canned pumpkin
2 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1/2 teaspoon salt
4 cups powdered sugar (1 lb. box)
1/2 cup butter, softened
4 ounces cream cheese, softened
1 teaspoon vanilla
1/2 teaspoon cinnamon or nutmeg
Preheat the oven to 350F. Grease and flour an 11x17" jelly roll pan.
Using a standing or electric mixer, combine the oil, pumpkin and eggs. Mix until well combined and add in the dry ingredients (flour, sugar, baking powder, baking soda, spices and salt) and mix on medium speed for 2 minutes. Pour the batter into the prepared pan and bake at 350F for 20-25 minutes, or until a toothpick comes out clean from the center. Cool the pumpkin bars completely before frosting.
To make the frosting, combine all the ingredients into the standing mixer and mix on medium until there is a smooth and creamy consistency. Spread the frosting on the bars after they've completely cooled and serve with a nice cup of coffee!
A few notes from Kettler Cuisine:
- I am not a huge frosting fan and like these without the frosting just as much, although my husband can't imagine such a thing.
- If you are making these bars for an outdoor function with warm weather, it is best to leave the frosting off as it will melt.
- The frosting can be made ahead of time and stored in the refrigerator. Just bring it to room temperature before spreading on the bars.
- These can be made in a different size pan, just adjust the cooking time.
- 9x13" (30-35 minutes)
- 10x15" (25-30 minutes)