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This pumpkin dessert couldn’t be any simpler! These Easy Pumpkin Bars have cream cheese frosting and will feed a crowd. A quick Thanksgiving dessert. You may also love our pumpkin crumb pie!
This cake is one of our classic fall recipes! Some friends from our church gave me this recipe. It often shows up at our church or small group get togethers and I love it when it does. Every time I make it I realize what an easy dessert it is…and it feeds a crowd!
Pumpkin Bars….Pumpkin Sheet Cake…I’m not really sure what makes the difference, but these soft, fluffy pumpkin bars do have a cake-like texture. You bake the cake in a 10×15 pan so the bars are a little shorter than traditional cake. You could bake it in a 9×13 pan also and have a simple pumpkin cake if you’d like. You’ll probably need just a few more minutes in the oven if you choose this option.
Be sure to pick up solid pack pumpkin for this recipe. What is solid pack pumpkin? Well, it’s just as it sounds. 100% pumpkin, packed in a can. It is just pumpkin puree…no sugar or seasonings added. Watch closely…I’ve accidently picked up pumpkin pie filling (the can often looks similar) before and you don’t want to use that in this recipe.
This recipe is also great if you use homemade pumpkin puree. If you’re wondering how to cook a pumpkin at home, click here for the best method!
Just as with many cake recipes, these easy pumpkin bars are made by mixing up the dry ingredients first and the wet ingredients second. This is an important step so that you don’t overmix the batter and make the bars tough. Gradually mix the dry ingredients into the wet and mix just until combined.
Be sure to grease your baking pan before pouring the batter in so the bars come out cleanly.
Cream cheese frosting is one of the best frostings. It pairs with just about any flavor of cake. The most important thing to remember when making cream cheese frosting is to have the butter and cream cheese at room temperature. You want them softened, but not melted (which would give your frosting a weird texture).
Cream together the butter and cream cheese first in order to get them both smooth, then add the other ingredients and mix it well. We like to use a hand mixer so that everything gets blended easily.
You should always refrigerate a cake with cream cheese frosting. It will be ok at room temperature for a couple of hours, but if you are not serving the bars right away, store them in the refrigerator. Remove the bars from the fridge 2 hours before serving if you don’t want to serve them cold.