PUMPKIN BARS W/ CINNAMON CREAM CHEESE FROSTING

There is no denying that I am a huge fan of pumpkin, but these bars really take the cake wow, I am so ‘punny’ . No, seriously, as soon as the leaves start to turn all of the pretty variations of orange and red, and making all things pumpkin and spicy are not frowned upon, I make these bad boys.  Y’all when I say that these are easy (not to mention super delicious) to make, I am not exaggerating. 

This is always the most moist seriously we need a new word cake, with the perfect amount of pumpkin, cinnamon and sweetness, and the frosting, well, wow, this stuff is good.  The original recipe called for your basic cream cheese frosting, but this time because I put cinnamon in everything I really wanted to amp up the cinnamon flavor,  I added it to the cream cheese and holy junk it’s crazy banana pants good-maybe pumpkin pants good, no, eww that just sounds weird-.  People who don’t think they like pumpkin desserts love these bars, and if you want something easy to make that will impress at Thanksgiving or to eat by yourself watching a Real Housewives marathon, these are the ticket.   

Eggs, oil, pumpkin puree, sugar…

 Flour, baking powder, baking soda, cinnamon, salt…

 All mixed together…

In the pan, all ready to be baked up…

Mmmm, sooo delicious…

Trust me, you’re gonna want to get a taste of this…

Pumpkin Bars w/ Cinnamon Cream Cheese Frosting

moist pumpkin cake with cinnamon cream cheese frosting

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FOR THE PUMPKIN CAKE

1. 4 Eggs.
2. 1 2/3 Cup of Granulated Sugar.
3. 1 Cup of Vegetable Oil.
4. 1 (15 Ounce) Can of Pumpkin Puree.
5. 2 Cups Sifted All-Purpose Flour.
6. 2 Teaspoons Baking Powder.
7. 2 Teaspoons Ground Cinnamon.
8. 1 Teaspoon of Salt.
9. 1 Teaspoon of Baking Soda.

FOR THE FROSTING

1. 2- 8 Ounce Packages of Cream Cheese, Softened.
2. 2 Sticks of Unsalted Butter, Softened.
3. 3 Cups of Powdered Sugar.
4. 2 Teaspoons Vanilla Extract.
5. 1 1/2 Teaspoons of Cinnamon.

PUMPKIN CAKE

1. Preheat the oven 350 degrees F.
2. Spray 9x13 pan with non stick cooking spray.
3. In a bowl, mix the eggs, sugar, oil, and pumpkin puree until smooth.
4. Now add the flour, baking soda, baking powder, salt, and cinnamon, blending until fully incorporated.
5. Pour the batter into your pan and bake for 30 minutes, but check after 25 minutes to make sure it is not baking too quickly on top. If it is, you can loosely place aluminum foil on top of your pan for the last 5-6 minutes of baking making sure the center is cooked through.

FROSTING

1. With a handheld or stand mixer with paddle attachment, cream your cream choose until smooth.
2. Now add your butter and blend with your cream cheese until incorporated.
3. Add your vanilla and slowly add your powdered sugar 1 cup at a time until well blended.
4. Add your cinnamon and blend well.
5. Place frosting back in the fridge until cake has cooled enough to either pipe on the frosting or cover the top of the cake with the frosting using a knife.

Notes

1. I have frosted this cake many times before by covering the entire top of the cake before cutting, but that can be a very messy process, but I have found it easiest to cut your bars into your desired size then frosting the tops in whatever way you find easiest.

Adapted from Paula Deen

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.