"One bite frosting optional snack"
These pumpkin bars came from a divine revelation. Ok not really.
But I was watching a Paula Deen video where she whips up some southern-style-pumpkin-bar-type-thing. I fiddled with her recipe and morphed a bit of my grandma's recipe for pumpkin bread and came up with this fantastic little goodie!
My kids think the ricotta frosting makes it too sweet. I like it. So I frost half and leave half.
If this isn't exactly what you are looking for check out my other pumpkin dessert recipes.
There's room for substitutions in this recipe - and the Italian spices are optional. Check out all kind of substitution ideas listed below.
And if this wasn't anywhere near what you were looking for check out my home page of Italian Dessert Recipes or scroll below to see the top 5 most viewed Italian cakes for this month.
Thanks for stopping by
* 1 cup of white sugar
* 2/3 cup of brown sugar
* 1 can of pumpkin
* 1/2 cup of oil
* 1/2 cup of butter
* 3 eggs
* 2 cups of flour
* 1 teaspoon baking soda
* 2 teaspoons baking powder
* 1/4 teaspoon anise (powdered) - (see substitutions below)
* 1 1/2 teaspoon cinnamon
* 1/4 teaspoon allspice - (see substitutions below)
* 1 stick of butter
* 8 ounces of ricotta (see substitution ideas below)
* 2 tsp vanilla
* 2 cups of powdered sugar
* Preheat the oven to 350 degrees.
* Combine sugars, oil, pumpkin.
* Add eggs one at a time and beat.
* Make a well in the middle of the mixture.
* Sift the dry ingredients into the well.
* Blend all ingredients.
* Spread into a greased 9x11 pan.
* Bake for 30 minutes.
* Let the pumpkin bars cool and then frost with the ricotta cheese frosting.
* For frosting mix all ingredients together. See notes below for hints on working with ricotta. Too you can substitute cream cheese for the ricotta.
How do I swap the anise and allspice?
Just use cinnamon in their place. OR you can use 1/4 teaspoon of nutmeg or 1/4 teaspoon of ginger. Just make sure you come out with 2 teaspoons total.
What can I use in place of the ricotta?
Cream cheese would be fine. So would neufchatel. We just don't use it much in Italian dessert recipes - but it will work and taste just fine.
Is the ricotta too runny?
I drain mine for several hours before making the frosting. Then I squeeze it with a paper towel before I beat it with the other ingredients. Too, using ricotta will make a more softer and spread able frosting than if you use neufatchel or cream cheese.
How high do these rise?
These rise a little higher than I can open my mouth. I used a 9 x 11, so perhaps a larger pan if you want a flatter bar.
Back to the top of the pumpkin bars.
Pumpkin Dessert Recipes List
Pumpkin Spice Cookies
Recipe For Pumpkin Cheesecake
Top 5 Most Viewed Italian Cookie Recipes July 2013
#1 Italian Fig Cookies
#2 Ricotta Cheese Cookies
#3 Italian Wedding Cookie Recipe
#4 Anisette Cookies
#5 Pizzelle Recipe
Labor Day Is Coming Up!
It's still so hot, it's hard to get excited about cranking up the over. So - there are a couple of NO BAKE stand-by's I use:
Strawberry and Marsala
Amaretto Mouse Cheesecake
The big word is NO BAKE.
And then, there's always my Italian Drinks collection to make a party unique and festive.
Whatever you choose for Labor Day, keep it cool. Keep it simple. And keep it safe!
Would you like to share this page? You know how to do it! Thanks for sharing the sugar love!
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Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.