Pumpkin Bars With Cream Cheese Frosting (Printable)
Spiced pumpkin bars with creamy frosting for fall gatherings
# What goes in:
→ For the Pumpkin Bars
01 - 1 3/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1/2 cup vegetable oil
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups pumpkin puree (not pumpkin pie filling)
→ For the Cream Cheese Frosting
14 - 8 oz cream cheese, softened
15 - 1/4 cup unsalted butter, softened
16 - 2 cups powdered sugar, sifted
17 - 1 teaspoon vanilla extract
18 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or lightly grease with cooking spray.
02 - In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well blended.
03 - In a separate bowl, whisk vegetable oil, eggs, and vanilla extract until smooth. Add pumpkin puree and mix until fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Fold gently with a spatula just until combined—be careful not to overmix as this can make the bars tough.
05 - Spread batter evenly in the prepared pan using an offset spatula. Bake for 22-27 minutes until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting.
06 - Beat softened cream cheese and butter together in a mixing bowl until smooth and creamy. Add powdered sugar, vanilla extract, and salt. Beat on medium-high speed until light and fluffy, about 2-3 minutes.
07 - Spread frosting evenly over the completely cooled bars. Cut into 16 squares and serve. For clean cuts, wipe the knife with a damp cloth between slices.
# Expert Advice:
01 -
- The texture is impossibly moist, almost like a cross between cake and a dense brownie, with that tender crumb that makes you reach for just one more
- Frosting to cake ratio is absolutely perfect, thick enough to feel luxurious but not so sweet it overpowers those cozy pumpkin spices
02 -
- Let the bars cool completely before frosting or youll end up with melted frosting everywhere and a messy situation
- Pumpkin puree varies by brand, so if your batter looks too thick, add a tablespoon of water, too thin, add a tablespoon of flour
03 -
- Room temperature ingredients for both the bars and frosting are non negotiable for smooth, even textures
- Use a scale if you have one, pumpkin puree can vary wildly in weight per cup depending on how packed it is