Print

The Best Pumpkin Bars with Cream Cheese Frosting Recipe

pumpkin bars with cream cheese frosting - featured image
Print Recipe

These incredibly moist pumpkin bars are perfectly spiced and topped with a tangy cream cheese frosting. They’re an easy one-bowl dessert that stays fresh for days and tastes even better the next day.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 4 large eggs, at room temperature
  • 1 cup (240ml) vegetable oil (canola or avocado oil work too)
  • 1 can (15 ounces / 425g) 100% pure pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • 8 ounces (226g) block-style cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted if lumpy
  • 2 teaspoons vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with non-stick spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
  3. In a separate large bowl, whisk the eggs until light and frothy. Add the granulated sugar and brown sugar, and whisk until combined (looks like wet sand). Pour in the vegetable oil, pumpkin puree, and 2 teaspoons of vanilla. Whisk until smooth and a deep orange color.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until just combined (a few lumps are fine). Do not overmix.
  5. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pan on a cooling rack (at least 1-2 hours).
  6. For the frosting: In a large bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy. Scrape down the sides. Add 2 teaspoons of vanilla and a pinch of salt, and beat again. With the mixer on low, gradually add the powdered sugar. Once incorporated, increase speed to medium-high and beat for about 2 minutes until light, fluffy, and spreadable.
  7. Spread the frosting evenly over the completely cooled bars using an offset spatula. For clean slices, chill the frosted bars in the refrigerator for about 30 minutes before cutting. Use a sharp knife, wiping it clean between cuts. Lift the bars out using the parchment paper handles.

Notes

Do not overmix the batter to avoid tough bars. Ensure all ingredients (eggs, cream cheese, butter) are at room temperature. Use 100% pumpkin puree, not pumpkin pie filling. Cool bars completely before frosting to prevent a runny frosting. For best results, chill frosted bars before slicing. Bars can be stored in an airtight container in the refrigerator for up to 5 days. Unfrosted bars can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin bars, cream cheese frosting, fall dessert, pumpkin dessert, sheet cake, easy pumpkin bars, moist pumpkin bars

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