Maybe it’s because my kids are already back in school but lately I’ve been feeling like it’s fall. And of course with fall comes fall flavors…cinnamon spice, apple, sweet potato and PUMPKIN! So I just had to create these delicious bars just in case you were feeling the same way as me. You know, it’s all for you. This dessert creation and taste testing was solely for you. Totally unselfish desires. Totally.
And you’re totally going to fall in love with these super EASY pumpkin bars. They’re made from scratch and are soft and chewy and chocolatey and have just the right amount of spices. I make these in a large jelly roll pan so the frosting to bar ratio is really good. And I like how they cook really evenly and are thinner (than when you use a 9×13 pan). Bottom line is that you’re going to love this dessert and so is your family. Make them today. The end.
- 1 cup unsalted butter (2 sticks), melted
- 1/2 cup brown sugar
- 1 cup white sugar
- 2 tsp vanilla extract
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 3 cups white flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1 cup semi sweet chocolate chips
For Cream Cheese Frosting:
- 1 1/2 cups powdered sugar
- 4 oz cream cheese
- 5 Tbsp milk
- 1 tsp vanilla
- Preheat oven to 350° F. In a large bowl, whisk together the melted butter, brown sugar and white sugar until smooth. Add in the vanilla and pumpkin and whisk until smooth.
- Add in the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and allspice. Fold in with a rubber scraper. When thoroughly combined fold in the chocolate chips.
- Spray a jelly roll pan with non stick cooking spray. Spread the batter evenly in the bottom of the pan. Use clean hands to pat down evenly, if needed.
- Bake for about 14-16 minutes or until toothpick inserted in the middle comes out clean.
- While cookies are baking, make the frosting by combining the powdered sugar, cream cheese, milk and vanilla in a bowl. Use a hand mixer to beat until creamy and smooth.
- Let the cookies cool for about 10 minutes. Then gently spread the frosting on top of the bars. Let
cool for another 15 minutes and then cut and serve.
Recipe adapted from Sally’s Baking Addiction