Pumpkin Bars

Makes 24
Prep 15 m
Chill 30 m
Bake 20 m



Cream Cheese Frosting:



  1. 1 of 1 Heat oven to 350 degrees F. Coat 15 x 10 x 1-inch jelly-roll pan with cooking spray. Line bottom and sides with waxed paper; coat paper with spray.


  1. 1 of 3 In bowl, mix flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg.
  2. 2 of 3 In large bowl, beat butter and sugar until smooth and creamy, 2 minutes. Beat in eggs and pumpkin (mixture will look curdled). On low speed, beat in flour mixture alternately with milk, ending with flour; beat 1 minute or just until smooth. Stir in walnuts. Spread batter evenly in prepared pan.
  3. 3 of 3 Bake in 350 degree F oven until toothpick tests clean, 20 minutes. Cool cake in pan 10 minutes. Invert onto rack; remove paper. Let cake cool.


  1. 1 of 1 In bowl, beat together cheese, butter and vanilla until creamy, 1 minute. On low, gradually beat in sugar; beat until fluffy, 1 minute. Spread over top of cake. Garnish with walnuts, if desired. Refrigerate to set, 30 minutes.


  1. 1 of 2 On surface dusted with confectioners sugar and with dusted fingers, shape Marshmallow Dough into pumpkins, with a mouth and eyes. Or, roll dough out to 1/8-inch thickness; cut out shapes with 1-1/4-inch cookie cutters, such as pumpkins, leaves and acorns.
  2. 2 of 2 Cut cake in 24 squares. Top with dough shapes or cutouts and sprinkle with coarse sugar. Makes 24 bars.
Nutrition Information for Pumpkin Bars
Servings Per Recipe: 24
Per Serving:
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Printed from FamilyCircle.com 07/19/2019