Hi Everyone! I have a special treat to share with you today!
Our most favorite Pumpkin Bars in the world!
We are pretty big into family traditions around here. Some are very small and some are not, but our most favorite traditions are always centered around the Fall and Holiday seasons and FOOD! You will probably be seeing a lot of our traditions because, well…they are so much a part of who I am and what I do. 🙂
Every year when October hits, the chatter starts among my children. The older kids lay out a timeline for the younger ones, teaching them all about what’s in store for the next few months. The hundreds of repetitive questions that are generated drive me nuts, but I love to overhear the conversations between them. It warms my soul to the core and I realize every single time I hear that little chatter…what I’m doing (while monotonous and extremely challenging at times) is worth it. And my hope is that one day, my children gather as adults and reminisce about the good times and carry on these little traditions into their families, too!
This recipe is one of those little, yet so very important traditions. I’ve been making these Pumpkin Bars for about 12 years now. Every year. If you know me in real life, you’ve probably had these at some point in your time of knowing me 😉 I make these Pumpkin Bars for any Fall or Holiday Event that I go to. They are a guaranteed crowd pleaser. They are easy to make and one batch makes a bunch.
I’ve slightly altered the recipe through the years, only because the original recipe called for Bisquick mix. As I’ve mentioned before I try my hardest to eliminate processed food from my family’s diet, and so when I realized that Bisquick has hydrogenated oil in it, well that became a big concern for me! Have you ever read about what Hydrogenated Oil really is? It’s healthy oils that are processed to turn them to a solid state. Here’s a little article about it. Hydrogenated oil is no good. Did you know that it is one molecule away from plastic?! Look it up if you get a chance, my philosophy is ‘once you know better, you do better’ and well, that was the case for me with cutting out hydrogenated oil as much as possible. I still have a long way to go and am far from creating a perfect diet for my family, but little by little I’m learning…and I try to do better. So, I did a little research and figured out how to make my own mix to substitute for the Bisquick in these bars.
*Disclaimer – I understand these pumpkin bars are still far from healthy, but cutting out the Bisquick was one little thing I could do without compromising on taste*
The Best Pumpkin Bars
2 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1/2 cup + 2 Tablespoons oil (I use Olive Oil)
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
4 eggs, beaten
1 (15 ounce) can canned pumpkin (Not Pumpkin Pie Mix)
Cream Cheese Frosting
3 ounces cream cheese, softened
1/3 cup butter, softened
1 tablespoon milk
1 teaspoon vanilla
2 cups powdered sugar
1) Heat oven to 325*. Grease jelly roll pan, 15x10x1. (I use a 17x11x1 baking sheet pan)
2) Beat all ingredients, except frosting, in large bowl with electric mixer on low for 30 seconds, scraping bowl frequently. beat on medium 2 minutes, scraping bowl occasionally. Pour into pan.
3) Bake 25 to 30 minutes or until toothpick inserted comes out clean. Cool completely, about 2 hours.
Frost with cream cheese frosting
4) Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low until smooth. Gradually beat in powdered sugar on low until smooth.
5) Frost. Cut into bars. Store in refrigerator
and enjoy the best pumpkin bars ever!
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