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Dreamy Pumpkin Bars
I’m obsessed with these! You’ve got to try these Pumpkin Bars—they’re soft, spiced just right, and piled high with heavenly spiced cream cheese frosting. Perfect when you wanna wow your friends at a get-together. Don’t be surprised if everyone wants the secret to these.
What Makes Them Awesome
Not your everyday pumpkin bars, trust me. The texture’s soft but they still hold up so you can grab and snack. That blend of brown sugar and spices? Total bliss. And once you slather on the cream cheese frosting it all comes together like a dream.
Must-Have Ingredients
- Maple Sweetness: Maple syrup and both kinds of sugar make 'em sweet but not too sweet.
- Eggs Add Richness: Eggs make these bars super moist and help everything hold together.
- The Pumpkin Power: A full can of pumpkin puree is what gives all that flavor.
- Tender Texture: Oil keeps every bite nice and soft.
- Warm Vibes: Cinnamon and pumpkin pie spice bring all the cozy notes.
- Balancing Act: Both baking powder and baking soda help these rise and stay fluffy.
- Sturdy Base: All-purpose flour gives them that perfect texture.
- Depth: Splash of vanilla rounds out the flavor.
- Top It Off: Don’t forget a thick layer of dreamy spiced cream cheese frosting.
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How To Bake These Gems
- Add the Finishing Layer
- When bars are fully cooled, frost the top and get creative with decorations if you want.
- Bake Away
- Spoon the mix into your baking pan, then let it bake at 350°F for half an hour or so.
- Mix Wet Stuff
- Grab a second bowl and whisk pumpkin, vanilla, both sugars, eggs, oil, and maple syrup until smooth.
- Kick Things Off
- Blend the dry ingredients in a bowl—you want ‘em all mixed together and ready.
Go All Out
If you’re out of frosting, dust with a bit of powdered sugar to keep things simple. Trying to impress? Throw on some fall sprinkles, drop some cute pumpkin candies, or swirl on caramel for that extra flair.
Lock in Freshness
Stick these in the fridge and they’ll taste great for around four days. Let them reach room temp before eating for best flavor. You can freeze them too—just wrap tight and stash for up to three months, then let them thaw overnight when you’re craving some.
Why They’re Foolproof
Think somewhere between a cake and a bar cookie. Soft and tender, sure, but not crumbly. The pumpkin and that sweet spice frosting are a perfect combo for cozy get-togethers or whenever you need a treat.
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Frequently Asked Questions
- → Why do you stick with canned pumpkin and not homemade?
Canned (especially Libby's) just works better—homemade stuff can end up runny and bland. Store-bought keeps things easy and tasty.
- → Is it alright to swap out some oil?
Definitely! Try swapping half the oil for plain applesauce. You’ll still get moist bars but cut some fat.
- → What’s up with chilling before slicing?
Cooling the bars lets the frosting firm up, so you can make nice, tidy slices without the topping smearing everywhere.
- → How early can I prep them?
You can bake them two days in advance (unfrosted’s best), or freeze ’em up to three months. Even frosted leftovers freeze like a charm.
- → Can I whip together my own pumpkin spice?
Totally! Mix up ginger, nutmeg, cloves, and allspice with your cinnamon. That’s all you need for pumpkin magic.