Hello fall! We're looking forward to changing colors, cooler temperatures and pumpkin-inspired desserts like these heavenly, cream-cheese-frosted bars.
Super easy to prepare, they're loaded with four, fragrant spices (cinnamon, cloves, ginger and nutmeg) that'll leave your kitchen smelling almost as good as these moist, melt-in-your-mouth creations taste. Ahhhh!
I've been making these little goodies for so long I can't remember where I got the original recipe. And over the years, I've tweaked it to our tastes. Of course, that means I added pecans because Bob says a little crunch makes everything better!
This sure-hit recipe makes a large, sheet cake that serves 20 or more depending on how big you cut the bars. So, besides being one of our fall and holiday favorites, it's great for sharing. Bonus! Making it is the perfect way to bring a smile to the faces of your family as well as several friends. And you can freeze any leftovers.
Preheat oven to 350 degrees.
Mix eggs, oil, sugar and pumpkin in a large bowl. Sift flour, baking powder, soda and spices together. Add to pumpkin mixture, and beat with a mixer until well blended. Pour into greased sheet pan.
Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Place pan on a wire rack or in the fridge (much faster) to cool. Set out cream cheese and butter so they can come to room temperature.
Once bars are cool, sift powdered sugar. Combine it and all other frosting ingredients except pecans. Beat until easy to spread. Put on cooled bars. Sprinkle with pecans.
Place the dessert in the fridge for several hours or overnight to make it easy to slice. Cut into bars.
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