Oh Fall! I’m so happy you’re here again. We could definitely use the cooler weather (if that ever happened) and I’m very excited about the upcoming holidays. But a more important reason why I’m here… is because with Fall comes pumpkins! And canned pumpkin is on the shelves in full force.
That means I get to try a whole new batch of recipes out on my friends, family, and playgroup and this year is no different. I decided to go with a pumpkin bar. But the special ingredient isn’t the pumpkin, it’s the Cool Whip Frosting on top. If you want the perfect pumpkin treat this season you need to try this recipe.
Pumpkin Bars with Cool Whip Frosting
- 3 eggs
- 1 2/3 cups sugar
- 1 cup vegetable oil
- 15 oz pumpkin puree
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie seasoning
- 1 teaspoon salt
1. Preheat oven to 350 degrees. Grease an 8×8 pan with butter or cooking spray.
2. In a stand mixer with a paddle attachment, beat together sugar, pumpkin, oil, and eggs on medium until light and fluffy.
3. In a large bowl, sift together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
5. Pour batter into prepared pan and bake at 350 for 35-40 minutes.
6. Once the pumpkin bars are cooked, transfer to a cooling rack.
7. When completely cooled, cut off top to make an even, flat surface.
8. Cut into squares.
9. Grab the Cool Whip Frosting and start spreading it on.
10. Top each bar with a pecan and serve.
This recipe makes 16 servings.
You can easily bake in a 9×13 pan instead for thinner bars to feed a larger crowd. Simply reduce cooking time to 20-25 minutes. Feel free to frost then cut if you feel that frosting each individual bar will take too long. I just hate dealing with crumbs in my frosting.
What do you love to make with pumpkin?