This post brought to you by Dollar General. All opinions are 100% mine.
Somebody please take the pumpkin away from me! I know I’ve been getting carried away with pumpkin recipes lately, but what can I say? I love pumpkin. Now that it’s in season I really can’t help it. I feel as if must make at least one pumpkin recipe every week or I am not enjoying fall.
This recipe was inspired by one of my favorite money saving stores, Dollar General. Did you know that Dollar General carries all your holiday meal staples at much cheaper prices than the supermarket? If you’re looking for a way to save money, you can find everything you need to put a great meal together at Dollar General.
I used mostly Dollar General ingredients for this recipe and was able to bake a big jelly roll pan of pumpkin bars for less than 10 cents per serving. Talk about holiday savings! Because this recipe makes over 36 bars, it’s great for Halloween, Thanksgiving or any fall inspired occasion.
Alright, now let’s talk about the ingredients for this recipe. Your going to need a 15 oz can of pumpkin puree, eggs, sugar, flour, oil, butter, cream cheese, baking powder, baking soda, and cinnamon. Your going to be surprised by how easy these bars are to make. My guess is that you already have everything you need right in your pantry.
Ready to get started? Let’s go:
I used a mixer to whip up the batter, it’s completely optional, these bars can also be made by hand. Beat the eggs until light and fluffy, then incorporate the pumpkin puree, oil and sugar. Beat for another minute and add the dry ingredient. Next bake in a greased jelly roll pan. If you don’t have one you can use two 13×9 inch pans.
These bars are thin so the batter should be spread evenly into the pan in a thin layer.Next: My favorite part–The frosting! After the bars have cooled. frost them with an even layer of cream cheese frosting and a sprinkle of cinnamon. Refrigerate for at least 30 minutes before serving. Be sure to store these bars in the fridge. For some reason they taste so much better when refrigerate. Enjoy!
Pumpkin Bars with Cream Cheese Frosting
- 4 eggs
- 1 15 ounce can pumpkin puree
- 1.5 cups white sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- pinch of salt
- For the Cream Cheese Frosting:
- 1 8 ounce package cream cheese, softened
- 1 cup butter softened
- 2 teaspoons vanilla extract
- 3 cups confectioners' sugar
- Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray or oil. Remove butter and cream cheese from refrigerator and set aside.
- Beat eggs in a large bowl with an electric hand mixer until foamy; add the vegetable oil, pumpkin, and white sugar, Beat on medium speed until incorporated, about 2 minutes. Next, add the flour, baking powder, baking soda, 2 teaspoons cinnamon, and a pinch of salt. Beat on low speed until just combined, 1 minute. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely before frosting.
- To Make the Frosting:
- Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin bars; sprinkle with cinnamon. Cover and store in fridge for up to 6 days. Serve cold. Enjoy!