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The Best Pumpkin Bars with Cream Cheese Frosting

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These pumpkin bars are soft, spiced, and topped with a tangy cream cheese frosting. They come together in under 45 minutes and are perfect for fall gatherings, potlucks, or a simple weeknight treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 can (15 oz or 425g) pumpkin puree
  • 1 cup (240ml) vegetable oil
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • a pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
  3. In a separate medium bowl, whisk together pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and uniform.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula or wooden spoon until just combined. Do not overmix; a few lumps are fine.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should be lightly golden.
  6. Let the bars cool in the pan on a wire rack for 10 minutes. Then, using the parchment overhang, lift the bars out and transfer to the wire rack to cool completely (at least 1 hour).
  7. While the bars cool, make the frosting: In a large bowl, beat cream cheese and butter on medium speed until smooth and creamy, about 2 minutes. Add vanilla and salt, beat again. Gradually add powdered sugar, one cup at a time, beating on low until incorporated. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
  8. Spread the frosting evenly over the completely cooled bars. Refrigerate for 30 minutes before cutting for clean slices. Cut into 24 squares or 12 rectangles.

Notes

For best results, use full-fat block cream cheese (not spreadable). Let bars cool completely before frosting to prevent melting. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free frosting, use vegan cream cheese and butter. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin bars, cream cheese frosting, fall dessert, pumpkin dessert, easy pumpkin bars, pumpkin bars with cream cheese frosting

Find it online: https://ovenmila.com/the-best-pumpkin-bars-with-cream-cheese-frosting/