Pumpkin Bars with Cream Cheese Frosting
Delicious, fall-inspired pumpkin bars topped with rich cream cheese frosting, perfect for cozy gatherings and festive occasions.
Ingredients
For the Pumpkin Bars
- 2 cups all-purpose flour Provides a tender base for the bars.
- 2 teaspoons baking powder For that perfect rise.
- 1 teaspoon baking soda For that perfect rise.
- 1/2 teaspoon salt Enhances the flavors beautifully.
- 2 teaspoons ground cinnamon Fills the kitchen with a warm aroma.
- 1/2 teaspoon ground nutmeg Deepens the spice profile.
- 1/4 teaspoon ground cloves Deepens the spice profile.
- 4 large eggs Contributes to a rich, cake-like texture.
- 1 cup granulated sugar Provides sweetness.
- 1 cup light brown sugar Packed for sweetness.
- 1 cup vegetable oil Ensures moist bars.
- 1 15-ounce can pumpkin puree Brings fall flavor.
For the Cream Cheese Frosting
- 8 ounces cream cheese For the creamy frosting.
- 1/4 cup unsalted butter For the creamy frosting.
- 2 cups powdered sugar Rounds out the heavenly topping.
- 1 teaspoon vanilla extract Adds flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or lightly grease it.
- In a large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and pumpkin puree until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Spread the batter evenly into the prepared pan.
Baking
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely in the pan.
Making the Frosting
- Beat the softened cream cheese and butter together until creamy and smooth.
- Add powdered sugar and vanilla, and beat until light and fluffy.
Assembly
- Once the bars are cool, spread the cream cheese frosting evenly over the top.
- Slice into squares, decorate if desired, and serve.
Notes
Ensure your baking powder and baking soda are fresh for maximum rise. Don’t overmix the batter for tender and light bars. Store leftovers in an airtight container in the fridge for up to a week.