The Greatest Pumpkin Bars. Ever.

I pretty much love anything made with pumpkin.  Once there is the tiniest sign of Fall (which is hard to spot in AZ) I start to crave pumpkin treats and pumpkin bars will definitely do the trick!

I have tried many different recipes for pumpkin bars and have found them all to be pretty similar.  

Until the day I tried the ones from Magnolia Bakery.  From Magnolia Bakery's cookbook that is, which is written by Allysa Torey and Jennifer Appel.  They were the original owners of the famous Magnolia Bakery.  Magnolia now has new owners but I'm sure it is just as delicious as ever and if I ever get to New York I will definitely be stopping by!

What makes these pumpkin bars different is they are so wonderfully moist!  And the homemade cream cheese frosting really puts them over the edge.  I definitely recommend you try this recipe!

Pumpkin Bars with Cream Cheese Icing
Via The Complete Magnolia Bakery Cookbook

Bars:

1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1 1/4 cups canned pumpkin puree
1 1/4 cups sugar
3/4 cup vegetable oil
3 large eggs at room temperature
1/2 cup coarsely chopped toasted pecans (I omit these)

Preheat oven to 350 degrees.  Grease and lightly flour a 13 x 9-inch baking pan.  In a small bowl, sift together the flour, baking powder, cinnamon, baking soda and salt.  Set aside.

In a large bowl, beat together the pumpkin, sugar, oil, and eggs on medium speed until smooth, about 3 minutes.  Add the dry ingredients and mix thoroughly.  Stir in the pecans (if using).  Pour the batter into the prepared pan.  Bake for 25-30 minutes, or until cake tester inserted in the center of the pan comes out clean.

Remove from oven and allow to cool completely before icing the top with cream cheese icing.  Garnish with pecans as desired.


Icing:

8 oz. cream cheese, softened and cut into small pieces
3 tbs butter, softened and cut into small pieces
3/4 tsp vanilla extract
2 1/2 cups sifted confectioner's sugar

In a large bowl, beat the cream cheese and butter on medium speed until smooth, about 3 minutes.  Add the vanilla and beat well.  Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.  Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.