Pumpkin Bars With Cream Cheese Frosting Pioneer Woman

Who doesn't love the taste of pumpkin during the fall season? If you're a fan, we have got just the recipes for you! These pumpkin bars and sheet cake recipes will have your taste buds dancing with joy. Let's dive right in!

Pumpkin Bars with Cinnamon Cream Cheese Frosting

These pumpkin bars are perfectly soft and easy to make. The cinnamon cream cheese frosting adds the perfect amount of sweetness and flavor. Here is how you can make them at home:

Ingredients:

1 can (15 oz) pumpkin puree
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
4 eggs
1 cup vegetable oil
2 cups granulated sugar
1 tsp vanilla extract
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 tsp ground cinnamon
1/4 cup milk

Directions:

Preheat your oven to 350°F (177°C) and generously grease a 9×13 inch baking dish.
In a medium mixing bowl, whisk together the pumpkin puree, flour, baking powder, baking soda, salt, and cinnamon until well combined.
In a large mixing bowl, beat the eggs, vegetable oil, granulated sugar, and vanilla extract until they are creamy and smooth.
Add the pumpkin mixture to the large mixing bowl and stir until all ingredients are completely combined.
Pour the batter into your greased baking dish and smooth the top with a spatula.
Bake for 25-30 minutes or until the edges are golden brown and the toothpick test comes out clean.
Let the pumpkin bars cool for a few minutes before applying the frosting.
To make the frosting, beat the cream cheese and butter together in a large mixing bowl until they are smooth and fluffy.
Add the powdered sugar, cinnamon, and milk to the large mixing bowl and beat until creamy and luscious.
Spread the frosting evenly over the pumpkin bars and cut into pieces.

Pioneer Woman Pumpkin Sheet Cake Copycat

If you love the Pioneer Woman's recipes, you will love this pumpkin sheet cake recipe that is a perfect copycat of her famous recipe. Here's how you can make it yourself:

Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
4 eggs
1 can (15 oz) pumpkin puree
1 cup vegetable oil
1 tsp vanilla extract
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
1/4 cup milk

Directions:

Preheat your oven to 350°F (177°C) and grease a 9×13 inch baking dish.
In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until well combined.
In a large mixing bowl, beat the eggs, pumpkin puree, vegetable oil, and vanilla extract until they are creamy and smooth.
Add the dry ingredients to the large mixing bowl and stir until completely combined.
Pour the batter into your greased baking dish and smooth the top with a spatula.
Bake for 25-30 minutes or until the edges are golden brown and the toothpick test comes out clean.
Let the pumpkin sheet cake cool for a few minutes before applying the frosting.
To make the frosting, beat the cream cheese and butter together in a large mixing bowl until they are smooth and fluffy.
Add the powdered sugar, vanilla extract, and milk to the large mixing bowl and beat until creamy and luscious.
Spread the frosting evenly over the pumpkin sheet cake and serve.

There you have it – two amazing pumpkin recipes that you can indulge in this fall. These recipes are guaranteed to be a crowd-pleaser, so don't hesitate to whip them up for your next family gathering or get-together.

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