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The Student News Site of California State University, Stanislaus

Signal

The Student News Site of California State University, Stanislaus

Signal

Kitchen Corner: Pumpkin Bars

 

 

As we wait for the leaves to change, we welcome autumn with open, sweater-covered arms and embrace all the seasonal flavors that come with it – particularly pumpkin spice everything.
Feeling inspired to take to your kitchen and try out a pumpkin-y recipe for yourself? Look no further: you’ve found the perfect one. These scrumptious pumpkin bars will fill your kitchen with the warm smell of cinnamon and pumpkin – it’ll probably also fill your roommates or family members as they come to investigate the delicious goods you’re baking.
This recipe is super simple to make. But the best thing about it is its versatility. Because of the cake-like texture, you can easily use an adjusted version of this recipe to make cake or even muffins.
Plus it’s the perfect addition to your pumpkin spice latté and the recipe yields enough to share with friends at a party.
Ingredients:
For Bars:
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
2 cups pumpkin (canned or fresh, cooked)
¾ cup vegetable oil
2 eggs
For Frosting:
4 ounces cream cheese, room temperature
½ cup butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla
Directions:
For Bars:
Preheat your oven to 325° F. Line a 15” x 10” x 1” cookie or baking sheet with aluminum foil and spray generously with cooking spray. Combine all ingredients in a large bowl and mix until combined. Spread mixture onto your prepared cookie sheet and bake for 25-30 minutes. Remove from oven, let cool and remove foil.
For Frosting:
Blend all ingredients with a mixer until smooth. Spread over cooled bars and cut into pieces of the desired size.
Possible substitution:
Looking for something a little different? Add semi-sweet or dark chocolate chips to your bars and skip the frosting to satisfy your sweet tooth without going overboard.

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Kitchen Corner: Pumpkin Bars