Welcome to the recipe portion of our Fall Blog Series! If you’re visiting from 2 Bees in a Pod, I’m glad you’re here. My earliest memories can be found in the kitchen. I can still picture my Mom at the counter looking through cookbooks. I remember when my Grandma would be at the kitchen sink washing dishes. Even now when I walk into my Granny’s house I usually find her in the kitchen, apron strings dangling behind her. All three of these ladies taught me fantastic baking skills, which is perfect because I have a major sweet tooth. I found this recipe for Pumpkin Spice Bars with Cream Cheese Frosting thanks to my lady, Betty Crocker a few years ago. My entire family enjoys this dessert, even the picky eaters, and I know you will too.
Step 2: In a large bowl, combine 4 eggs, 2 cups granulated sugar, 1 cup vegetable oil, and 1 can (15 oz) of pumpkin (not pumpkin pie mix). Beat with whisk until smooth. Full disclosure, I use a stand mixer on low speed with the whisk attachment.
Step 3: In separate bowl, whisk together 2 cups of all purpose flour, 2 teaspoons of baking powder, 1 teaspoon baking soda and ½ teaspoon salt.
Step 4: Combine eggs, sugar, vegetable oil, pumpkin, flour, baking powder, baking soda and salt in large bowl. Beat with whisk until smooth. I usually add ½ cup dry ingredients mix at a time on low speed until the dry ingredients are fully incorporated with the wet ingredients.
Step 5: Next add 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves. Combine with ingredients listed in Step 4.
Step 6: Spread in prepared pan.
Step 7: Place in the oven and bake at 350 degrees for 25-30 minutes or until toothpick comes out clean and pumpkin spice bars spring back when touched lightly in center. The oven and pumpkin spice bars will be hot, use oven safety awareness when checking for readiness. After removing pumpkin spice bars from the oven, allow to cool completely approximately 2 hours.
Step 8: Gather ingredients to make cream cheese frosting. You will need 1 (8 oz) package of cream cheese softened, ¼ cup butter or margarine, 2 to 3 tablespoons of milk, 1 teaspoon of vanilla, 3 cups of powdered sugar (the recipe says 4 cups but 4 cups of powered sugar is too sweet for my family so we only use 3 cups). Combine cream cheese, butter, milk and vanilla. Beat with electric mixer until smooth.
Step 9: Gradually beat in powdered sugar ½ cup to 1 cup at a time on low speed until smooth and spreadable.
Step 10: Spread cream cheese frosting over pumpkin bars once the bars are completely cooled.
Step 11: Sprinkle with walnuts. Store covered in the refrigerator. This recipe will yield approximately 49 bars.
I hope you guys enjoy this taste of fall. I look forward to this recipe every year. It apparently even brings out the guard dog side of Filbie. The pumpkin spice bars were cooling on the table right above him. Just look at that determined face! Do not cross this line!
Need even more fall recipe inspiration? Check out pumpkin pancakes from The Striped House, pumpkin zucchini lasagna from Concord Cottage, game day nachos from The Altered Past, and white chicken chili from 2 Bees in a Pod. Don’t miss Bluwaterlife’s recipe on Saturday. You know she’s going to cook up something amazing!
Many blessings for a happy weekend,