Spicy Pumpkin Bars With Cream Cheese Icing
Spicy pumpkin bars with creamy cheese icing combine warm spices and smooth pumpkin flavor, perfect for fall gatherings or holiday treats that appeal to spice lovers and dessert enthusiasts.
Ingredients
Instructions
- Cream shortening and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in pumpkin and vanilla; beat well.
- Sift together flour, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually add to pumpkin mixture and beat well.
- Pour batter into a greased and floured 15 1/2 x 10 1/2 x 1-inch pan.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool on a wire rack before frosting.
Tips & Substitutions
For a lighter texture, you can substitute half of the shortening with applesauce. If you don't have pumpkin puree, mashed sweet potatoes work as a great alternative. Adding chopped nuts or chocolate chips can enhance the flavor profile. Make sure to sift the dry ingredients well to avoid lumps in the batter. To spice it up, consider adding a pinch of cayenne pepper for extra heat.
Serving Suggestions
These Spicy Pumpkin Bars are delightful served warm with a generous layer of cream cheese icing on top. They pair beautifully with a warm cup of chai tea or coffee, making them perfect for a cozy gathering. For an added crunch, serve alongside a handful of mixed nuts or a fresh fruit salad. Consider exploring other American recipes to round out your dessert table.
Storage & Reheating
Store any leftover pumpkin bars in an airtight container in the refrigerator for up to a week. To keep them fresh, ensure they are completely cooled before sealing. If you want to reheat them, place a bar in the microwave for about 10-15 seconds or warm them in the oven at a low temperature until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Pumpkin Bars With Cream Cheese Icing contains roughly 363 calories, with 3g protein, 73g carbohydrates, and 7g fat. It is a good source of calcium (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth before adding it to the batter. One medium-sized pumpkin typically yields about 2 cups of puree, which is perfect for this recipe.
Can I freeze these pumpkin bars?
Absolutely! You can freeze the pumpkin bars before or after icing. Wrap them tightly in plastic wrap and then in aluminum foil to prevent freezer burn. They will keep well for up to three months. Thaw them in the fridge before serving.
What can I substitute for eggs in this recipe?
If you need an egg substitute, you can use a flaxseed meal or chia seeds mixture. Combine 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water, let it sit for 5 minutes until it thickens, and use it in place of one egg.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).