The Best Pumpkin Bars with Buttercream Icing Recipe!
The best pumpkin bars with buttercream icing recipe is at your fingertips. These classic pumpkin bars are a perfect recipe for buttercream and pumpkin lovers.
Equipment
- 1 spoon
- 1 Electric mixer
- 1 small mixing bowl
- 1 Large mixing bowl
- 1 pan with several mini loaf slots
- 1 sheet of parchment paper
- 1 Airtight container
Ingredients
- 15 oz canned pumpkin puree
- 1 cup all-purpose flour
- 1 cup sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup extra virgin olive oil
- 1 teaspoon baking powder
- ¼ teaspoon salt
Buttercream icing
- ⅛ cup milk
- ½ cup melted butter
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees.
- Lightly grease loaf pan slots.
- In a large bowl, combine all of the ingredients for the pumpkin bars. Using a hand mixer on low speed, combine the pumpkin mixture until smooth.
- Pour half a cup serving of the pumpkin bar batter into each opening in loaf tin. Bake in oven for about twenty-five minutes. Check the center of each with a toothpick or fork for doneness. When it comes out clean, they are done.
- In a small bowl, mix all of the icing ingredients together. With the hand mixer on low speed, mix until smooth.
- After the pumpkin bars are completely cool, they are ready to be iced.
Notes
You can also bake these yummy bars in a baking pan.
While the bars were cooling, I did not remove them from the pan. Another option is to place them on a cooling rack.
Store any leftover pumpkin bars with buttercream icing in an airtight container. For multiple layers, place parchment paper or foil in between them. You can keep them at room temperature or in the refrigerator for up to three days.