Description
Moist pumpkin bars with a creamy, tangy cream cheese frosting. Perfect for fall!
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate, large bowl, combine the sugar, oil, pumpkin puree, and eggs. Beat with an electric mixer until well combined and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Let the bars cool completely in the pan before frosting.
- Make sure your cream cheese and butter are softened to room temperature before you start.
- In a large bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
- Stir in the vanilla extract and salt.
- If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach your desired consistency. If it’s too thin, add a little more powdered sugar.
- Once the pumpkin bars are completely cool, spread the cream cheese frosting evenly over the top.
- For best results, chill the frosted bars in the refrigerator for at least 30 minutes before serving.
- Cut the bars into squares and serve. Garnish with chopped pecans, walnuts, or a sprinkle of cinnamon, if desired.
Notes
- Don’t Overmix: Overmixing the batter can lead to tough bars. Mix until just combined.
- Use Room Temperature Ingredients: Softened cream cheese and butter are essential for smooth frosting.
- Cool Completely: Make sure the bars are completely cool before frosting to prevent the frosting from melting.
- Adjust Sweetness: If you prefer a less sweet frosting, you can reduce the amount of powdered sugar.
- Storage: Store leftover pumpkin bars in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes