Can I use canned pumpkin for these bars?

Absolutely! In fact, that's what I use 90% of the time. Just make sure you're grabbing 100% pure pumpkin puree , not pumpkin pie filling (which has added sugar and spices). The canned stuff works beautifully and is way more convenient than roasting your own. Just give it a quick stir before measuring - sometimes it separates a bit in the can.

How do I prevent soggy pumpkin bars?

Oh boy, learned this one the hard way! The keys to perfect texture are: Don't overmix the batter - Stir just until combined or you'll develop too much gluten Use the right amount of pumpkin - Measure carefully (I like to pack the cup lightly) Let them cool completely before frosting - Trapped steam makes them mushy And if you're adding mix-ins like chocolate chips, toss them in flour first to prevent sinking!

Can you freeze pumpkin bars with cream cheese frosting?

Here's my freezer strategy - the bars themselves freeze beautifully, but the frosting can get a weird texture. I recommend freezing unfrosted bars wrapped tightly, then making fresh cream cheese frosting when you're ready to serve. They'll keep for about 3 months frozen. Thaw overnight in the fridge, frost, and voila - tastes just-baked!

What's the best way to get clean cuts on pumpkin bars?

After years of jagged edges and smeared frosting, I finally cracked the code: Chill the frosted bars for 30 minutes first Use a sharp knife dipped in hot water (wipe between cuts) Cut straight down - no sawing! Bonus tip: For parties, I cut off the edges first (chef's privilege - those are my snack pieces!).

Moist Pumpkin Bars Recipe with 5-Star Cream Cheese Frosting

Name: Easy Pumpkin Bars with Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 cup granulated sugar; 1/2 cup vegetable oil; 2 eggs; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp cloves; 1/4 tsp salt; 8 oz cream cheese, softened; 1/4 cup butter, softened; 2 cups powdered sugar; 1 tsp vanilla extract

Easy Pumpkin Bars with Cream Cheese Frosting

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Moist pumpkin spice bars topped with creamy frosting, perfect for bake sales and fall parties.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Yield: 24 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
8 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 tsp vanilla extract

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Instructions

Preheat oven to 350°F. Grease a 9×13-inch baking pan.
In a bowl, mix pumpkin puree, sugar, oil, eggs, and vanilla.
Add flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Stir until combined.
Pour batter into the pan and bake for 25-30 minutes. Let cool.
Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread over cooled bars.
Cut into squares and serve.

Notes

Store bars in the fridge for up to 5 days.
For clean cuts, chill the bars before slicing.
Find more fall baking ideas on Pinterest.

Nutrition

Serving Size: 1 bar
Calories: 180
Sugar: 15g
Sodium: 120mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Find it online: https://kitchenuser.net/easy-pumpkin-bars-recipe/