Description
Moist, spiced pumpkin bars topped with rich, tangy cream cheese frosting. A crowd-pleasing fall dessert perfect for potlucks, holidays, or whenever you’re craving pumpkin goodness.
Ingredients
For the Pumpkin Bars:
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar, packed
- 1 cup (240 ml) vegetable oil
- 4 large eggs
- 1 can (15 oz / 425 g) pumpkin purée (not pumpkin pie filling)
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
For the Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ½ cup (1 stick / 115 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin purée until fully combined.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet mixture. Stir gently until just combined to avoid overmixing.
- Bake the Bars: Pour the batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely in the pan.
- Prepare Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract, beating until the frosting is fluffy.
- Frost the Bars: Once the pumpkin bars have cooled completely, spread the cream cheese frosting evenly over the top. Slice into squares or rectangles to serve.
Notes
- For extra flavor, sprinkle chopped pecans or walnuts over the frosting before serving.
- Store the bars covered in the refrigerator for up to 5 days to maintain freshness.
- The bars freeze well without frosting; add frosting after thawing for best results.
- You can make them into cupcakes by adjusting the bake time to 18–20 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
