You can never go wrong with that crowd pleasing pumpkin taste, so hop on the autumn bandwagon and pop these bad boys into your oven tonight. Get ready for warm flavours of cinnamon and allspice to comfort the tongue while the savoury sting of cream cheese hits that craving. Did I mention that they’re perfectly moist and highly addictive? 1-800-PUMPKINBLING.
- 3 eggs
- 1 2/3 cups white sugar
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup salted butter, softened or melted
- 1 tablespoon vanilla extract
- 1 tablespoon allspice (+ some to sprinkle on top)
- 2 1/2 cups sifted confectioners’ sugar
- Preheat your oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the eggs, sugar, oil, and pumpkin puree with an electric mixer until light and fluffy.
- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon and salt.
- Using your electric mixer, gradually mix the dry ingredients from step 3 into the pumpkin batter until thoroughly combined.
- Spread the batter evenly into an ungreased 10×15 inch jellyroll pan. *Note: this is not the same thing as a cookie tray. A jellyroll pan is typically 1-inch deep (versus .50 inches). You will need the extra room for the bars to rise.
- Bake for 20 to 30 minutes in preheated oven. Make sure your bars are completely cool before frosting. I usually bake for 20 – 22, remove and do the trusty toothpick test. If the tooth pick comes out messy, put back in for another 4 minutes.
- To make the frosting: cream together the cream cheese and butter. Hot tip: melt the butter on the stove before mixing with the cream cheese. Stir in vanilla and allspice. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars and sprinkle with allspice (or pumpkin pie spice).
- Cut into squares and share the bliss.