Is it really Halloween today? I have no idea where October went. I must have been asleep for half of it, because it just doesn't seem like it should be over already. We are having a couple of friends over tonight and apparently our neighborhood is crawling with kiddos trick or treating and I'll be making a classic Halloween dinner at our house which is a big pot of chili and then for dessert...pumpkin bars. Yeah, I know they are the real reason you are reading this right now and I don't blame you one bit.
These pumpkin bars have been made by just about every woman in my family for years and years and now most of my friends have started making them because they are addicting and amazing and you will never want them out of your life, for the rest of your life.
I only make pumpkin bars starting in the fall through the holidays...it's like I have to save up for them all year long and then when October hits, I feel like it gives me the green light to bake these moist and fluffy delights and eat as many as I want.
I have been known to eat pumpkin bars for breakfast because I mean we eat pumpkin bread..so why not it's better looking sister the pumpkin bar because she is smothered in cream cheese icing.
I will tell you that if you are trying to follow any diet right now, just don't make these bars...it would be cruel to yourself because you will never have a chance in hell of not eating your weight in them.
Seriously, I wish I was kidding. It's kind of a problem...but like the best kind you could possible have (until your pants don't fit).
But hey, live a little.
- 4 Eggs
- 1 2/3 Cup Granulated Sugar
- 1 Cup Vegetable Oil
- 1 16 oz. Pumpkin Puree (not pumpkin pie puree)
- 2 Cups All Purpose Flour
- 2 Tsp. Baking Powder
- 1 Tsp. Baking Soda
- 2 Tsp. Cinnamon
- 1 Tsp. Salt
- 8 oz. Room Temperature Cream Cheese
- 1/2 Cup Room Temperature Butter
- 1 Tsp. Vanilla Extract
- 1 Lb. of Powdered Sugar
- Preheat oven to 350 degrees.
- Beat eggs, oil, pumpkin, and sugar until fluffy about 2-3 minutes with a stand or hand mixer.
- Add your dry ingredients and mix well.
- Spread onto a parchment lined 15 x 10 x 1 pan (a baking sheet with about an inch rim around it also called a jelly roll pan) into an even layer.
- Bake for 20-25 minutes depending on your oven, until lightly brown around the edges. Stick a toothpick in the center of the bars at twenty minutes and see if it comes out clean, if so then they are done! You don't want to overcook here, the moistness is key!
- Let the bars cool for at least 30 minutes but up to an hour before icing.
- To make your icing, cream together the cream cheese and butter until smooth.
- Mix in your vanilla.
- Gradually add in your powdered sugar until all incorporated and you have a smooth icing. Leave at room temperature until the bars have fully cooled and then spread into a thin layer on top of the pumpkin bars.
And listen, if you end up eating the whole pan of pumpkin bars and get sick, I'm sorry but it probably won't be the last time you make that mistake...because in the moment it feels so right.
What is everyone doing for Halloween tonight or this weekend? If you are headed to any parties what are you dressing up as? I will be dressing up as a woodland fairy Saturday night...and you could say I'm pretty excited about it...
Happy Halloween everyone, eat lots of candy, lots of pumpkin bars, and be safe!