They’re an ideal fall dessert, full of the flavors that evoke the season.
You’ve got pumpkin andpumpkin spice blend, plus cream cheese frosting for a creamy, rich finish.
And the candied pumpkin seeds on top?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Wow, those are a game-changer and make these pumpkin bars superior to all others.
What Makes These Pumpkin Bars and Not Just Pumpkin Cake?
That’s not to say that it’s dense; it’s not.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
It’s just sturdy enough to eat without a fork.
We like to cut them into rectangular pieces, tooyou know, bar-shaped!
Pumpkin Bars Ingredients
These are fairly classic baking ingredients, with the addition of pumpkin puree seeds.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
What Kind of Pan Do I Need to Make Pumpkin Bars?
We call for a classic jelly-roll pan, the size that’s typically used forcake rolls.
Whip up the frosting after thawing the cake layer and spread it on top.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients
Cake:
2cups all-purpose flour (9 oz.)
1Tbsp.pumpkin pie spice
1tsp.
table salt
1cup canola oil
3/4cup granulated sugar
3/4cup packed light brown sugar
2tsp.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
vanilla extract
3large eggs
1(15-oz.)
canpumpkin puree
Candied Pumpkin Seeds:
1cup roasted salted pepitas
1/4cup granulated sugar
1 1/2Tbsp.
pumpkin pie spice
Frosting:
2Tbsp.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
unsalted butter, softened
8oz.
cream cheese, softened
1tsp.
table salt
3cups powdered sugar
Directions
Prepare oven and pan:
Preheat oven to 350F.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Whisk together oil, sugars, vanilla, eggs, and pumpkin in a medium bowl.
Add oil mixture to flour mixture; whisk until well combined.
Bake cake and cool:
Pour batter into prepared pan, smoothing into an even layer.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bake at 350F until a wooden pick inserted in center comes out clean, 25 to 30 minutes.
Make candied pumpkin seeds:
Line a sheet pan or platter with parchment paper.
Combine pepitas, sugar, and butter in a medium nonstick skillet over medium heat.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cook, stirring frequently, until sugar melts, about 5 minutes.
Continue cooking, stirring constantly, until melted sugar becomes amber colored, 2 to 3 minutes.
Remove pan from heat and stir in pumpkin pie spice.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Immediately pour mixture onto prepared sheet pan or platter, separating into small clusters.
Cool completely; break any large clusters into small ones.
Make frosting:
When cake is cool, prepare frosting.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Beat in vanilla and salt until well combined.
Beating at low speed, gradually add powdered sugar until thick, creamy, and smooth.
Finish cake:
Spread frosting over cooled cake.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Sprinkle candied pumpkin seeds on top.
Cut cake lengthwise into 3 rows; cut crosswise into 8 rows to yield 24 bars.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
