Fall Dessert Recipe – Pumpkin Spice Dessert Bars

It is rainy here today, and I feel like turning on the oven! What better treat for a gloomy day than a pumpkin bar? These pumpkin spice dessert bars are the perfect fall dessert recipe! Or breakfast recipe. Eggs, grassfed butter, pumpkin puree from the garden! Those are all healthy ….right? Okay, probably not in this context, but they do remind me a lot of one of those little pumpkin loaves you get tempted by when you’re ordering your morning coffee. Except, like all things homemade, these are so much better. 

This recipe is perfect for a party, or a Thanksgiving Dessert table, since there are enough to feed a crowd! Get ready to impress your taste buds and real buds with these delicious Pumpkin Spice Dessert Bars. 

Pumpkin Spice Dessert Bars

Equipment

• Large Mixing Bowl
• Medium Mixing Bowl
• Hand Mixer
• Rubber Spatula
• Jelly Rolled Cookie Sheet

Ingredients

Pumpkin Bar

• 4 Large Eggs
• 1 & 2/3 Cup packed Brown Sugar
• 1 Cup Oil or Butter, melted
• 2 Cups or 1 16 oz can of Pumpkin Puree
• 2 Cups Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 2 tsp Pumpkin Pie Spice

Cream Cheese Frosting

• 1 tsp Vanilla
• 8 oz Cream Cheese
• 2 Cup Powdered Sugar
• 1/2 Cup Butter, softened / room temp
• Pumpkin Pie Spice for dusting

Instructions

1. Preheat oven to 350°
2. In a medium mixing bowl beat Eggs, Brown sugar, Butter and Pumpkin Puree with hand mixer until smooth
3. In a large mixing bowl mix together Flour, Baking Powder and Baking Soda, Salt, and Pumpkin Pie Spice until well combined
4. Add wet ingredients to the large mixing bowl with dry ingredients, stir until fully combined 
5. Spread in an un-greased jelly rolled cooke sheet 
6. Cook for 25-30 minutes
7. Completely cool the pumpkin bars once finished cooking
8. While the bars are cooling rinse off your mixer beaters and gather the ingredients for the frosting
   1. In a medium mixing bowl beat together the cream cheese and room temperature butter
   2. Add powdered sugar a little at a time (if you add it all at once that’s fine, just be warned it’s gonna dust your kitchen!)
   3. Add vanilla and beat until smooth
9. Once the bars have cooled run a knife around the edges to loosen the bars from the pan, then use the rubber spatula to get under the edges, once flipped upside down it should fall right out of the pan
10. Use your rubber spatula to frost the bars and sprinkle with Pumpkin Pie Spice
11. Cut into bars and enjoy! 

NOTES: 

• If you don’t have cream cheese, a simple butter cream frosting works well
• Did you know you can make your own powdered sugar? I realized we had run out, so I poured a cup of sugar into my blender, turned it on high for about 30 seconds, voila! We were back in the game with some homemade powdered sugar! No cornstarch needed, and it actually tasted even better than regular powdered sugar, I might just use this method from now on. 
• We have ours stored in the fridge ….. but they’re already nearly gone! 
• While this may be the most delectable fall dessert, it does pair perfectly with a cup of coffee. Don’t be afraid to sneak a bite in the morning, or serve with some decaf after dinner!