Q1: What is the absolute, number one secret to truly moist pumpkin bars?

The secret is to use oil instead of butter in the cake batter. Because oil is a liquid at room temperature, it creates a final cake that is noticeably moister and stays softer for longer than a traditional butter-based cake.

Q2: How do I get my cream cheese frosting perfectly smooth and not lumpy?

The non-negotiable secret is to use room temperature, softened ingredients . Both your block of cream cheese and your sticks of butter must be completely softened before you begin to beat them. This is the key that will allow them to blend together beautifully and to create a perfectly smooth, creamy, and luscious frosting.

Q3: Can I make these pumpkin bars ahead of time for a party?

Yes, absolutely! This is an ideal make-ahead dessert. You can prepare it completely a day or two in advance and keep it in the refrigerator. In fact, many people find that the flavor and texture are even better on the second day!

Q4: Can I make this recipe in a 9x13-inch pan?

You can, but you will need to adjust the baking time significantly. Because a 9x13-inch pan is smaller, the cake layer will be much thicker. You will need to increase the baking time to about 35 to 45 minutes .

Q5: What is the difference between canned pumpkin puree and pumpkin pie filling?

It is very important to use 100% pure pumpkin puree for this recipe. Canned pumpkin pie filling is a pre-made mixture that already contains added sugars and spices, so it would make your final cake much too sweet and improperly spiced.

Moist Pumpkin Bars (with Cream Cheese Frosting!)

A classic recipe for moist, cake-like pumpkin bars baked in a sheet pan, perfect for a fall gathering. The simple, one-bowl batter is made with canned pumpkin, canola oil, sugar, and warm spices like cinnamon, resulting in a very tender crumb. After baking and cooling completely, the pumpkin bars are generously topped with a rich and tangy cream cheese frosting.

Author: Evelyn

Ingredients

For the Bars:
4 large eggs, room temperature
1 2/3 cups granulated sugar
1 cup canola oil
1 can (15 ounces) pumpkin puree
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
For the Icing:
6 ounces cream cheese, softened
2 cups confectioners’ sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons 2% milk

Instructions

Preheat the oven to 350°F.
In a large bowl, beat the eggs, sugar, oil, and pumpkin until well blended.
In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the pumpkin mixture and mix until just combined.
Pour the batter into an ungreased 15x10x1-inch baking pan.
Bake for 25-30 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
For the Icing: In a small bowl, beat the softened cream cheese, confectioners’ sugar, softened butter, and vanilla until smooth. Add enough milk to achieve your desired spreading consistency.
Spread the icing evenly over the cooled pumpkin bars.
Store the bars in the refrigerator.

Notes

This recipe makes a large batch of bars in a 15×10-inch sheet pan, making it ideal for a party or potluck.
It is crucial to let the pumpkin cake cool completely before frosting, otherwise the cream cheese frosting will melt.
Because of the cream cheese frosting, these bars must be stored in the refrigerator.

Find it online: https://cookupjoy.com/moist-pumpkin-bars/