Description
These moist and flavorful pumpkin bars are the perfect fall dessert, featuring a spiced pumpkin batter topped with a creamy and sweet cream cheese frosting. Easy to prepare and baked to perfection, they’re great for holiday gatherings or any time you crave a seasonal treat.
Ingredients
Scale
For the Pumpkin Bars
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs (room temperature)
- 1 â…” cups granulated sugar
- 1 cup oil (vegetable or canola)
- 1 can (15oz) pumpkin (not pumpkin pie filling)
For the Cream Cheese Frosting
- 1 8oz package cream cheese, softened
- ¼ cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon pumpkin pie spice (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Mix Dry Ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, and baking soda until well combined.
- Beat Wet Ingredients: In a large bowl, use an electric mixer to beat the eggs, granulated sugar, oil, and canned pumpkin until the mixture is light and fluffy, about 2 to 3 minutes.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing well after each addition to ensure a smooth, well-incorporated batter.
- Bake the Pumpkin Bars: Grease a 15x10x1 inch baking pan. Pour and spread the batter evenly in the prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place on a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter until creamy. Gradually add 3 to 4 cups of powdered sugar, mixing well after each addition until desired sweetness and consistency are reached. Stir in the pumpkin pie spice (if using) and vanilla extract until fully combined.
- Frost and Serve: Once the pumpkin bars have cooled completely, spread the cream cheese frosting evenly over the top. Cut into 24 squares and serve.
Notes
- If you prefer a less sweet frosting, start with 3 cups of powdered sugar and add more to taste.
- Allow the bars to cool completely before frosting to prevent the frosting from melting.
- You can substitute oil with melted butter for a richer flavor.
- Store the pumpkin bars in an airtight container in the refrigerator for up to 5 days.
- These bars can be frozen for up to 2 months; thaw in the refrigerator before serving.
