@315justme: Easy Pumpkin Bars With Cream Cheese Frosting They’re the dessert of fall. Prep Time: 40 mins Total Time: 3 hrs 15 mins Servings: 12 Ingredients ½ cup (1 stick) unsalted butter, room temperature, plus more for pan 1 ⅔ cups all-purpose flour 1 teaspoon ground cinnamon ½ teaspoon fresh ground nutmeg ¼ teaspoon ground allspice Pinch ground cloves ½ teaspoon coarse salt ½ teaspoon baking powder ½ teaspoon baking soda 1 cup pure pumpkin puree ½ cup milk, room temperature 1 ½ cups sugar 2 large eggs, room temperature Frosting 8 ounces cream cheese, room temperature ¼ cup (½ stick) unsalted butter, cut into pieces, room temperature Pinch coarse salt 1 cup confectioners' sugar, sifted Directions Preheat oven and prep pan: Heat oven to 350°F. Brush bottom and sides of an 8-by-12-inch cake pan with butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides. Brush parchment with butter. Combine dry ingredients: Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set aside. Whisk pumpkin and milk together: In a separate bowl, whisk together pumpkin puree and milk; set aside. Beat butter and sugar: In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, then flour: Add eggs, and beat until combined. On low speed add flour mixture in three batches, alternating with two additions of pumpkin mixture, and beating until just combined after each. Pour batter into pan and bake: Pour batter into prepared pan, smooth top with spatula. Bake until a cake tester inserted into the middle comes out clean, about 35 minutes. Transfer the cake to a wire rack to cool completely. Make frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. Reduce mixer speed to low. Gradually add confectioners' sugar, beating until incorporated. Assemble: Unmold cake. Using an offset spatula, spread icing over top of cake. Cut into 12 bars. How to Store You can make the pumpkin bars a day ahead. If you make them ahead or have leftovers, here’s how to store them: Use an airtight container, place the bars in one layer in the container, do not stack them. Refrigerate for up to three days. Pro tip: Use the pan you baked the bars in for storing them. Cover it with plastic wrap. Freezing Unfrosted bars can be frozen: Let the cake cool completely before freezing. Wrap it in a layer of plastic wrap, then a layer of foil. Freeze for up to three months. Thaw in the fridge overnight. Frost the thawed cake, then cut it into squares for serving. #pumpkinrecipes #itsfallyall🍂🍁 #holidaycountdown #newrecipesposteddaily

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Monday 19 October 2026 11:17:24 GMT