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–+ servings

Moist Pumpkin Bars with Cream Cheese Frosting

Moist, spiced pumpkin bars topped with a thick layer of tangy cream cheese frosting. The perfect fall dessert.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 1
Course: Baking, Desserts
Cuisine: American
Calories: 335
Ingredients Method Nutrition Notes

Ingredients
  

Pumpkin Bars
  • 2 cups all-purpose flour 240 g
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar 198 g
  • 2/3 cup packed brown sugar 142 g
  • 2/3 cup vegetable oil 132 g
  • 1 15-oz can pumpkin puree
  • 3 large eggs
Cream Cheese Frosting
  • 8 oz cream cheese 226 g, softened
  • 1/2 cup unsalted butter 1 stick, softened
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 3 cups powdered sugar 340 g
  • as needed milk or heavy cream a splash, if frosting is stiff

Method
 

Pumpkin Bars
  1. Preheat the oven to 350°F. Grease a 9x13-inch baking pan or line it with parchment paper, leaving a little overhang on the sides for lifting the bars out later.
  2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set the dry mixture aside.
  3. In a large bowl, stir the granulated sugar, brown sugar, vegetable oil, pumpkin puree, and eggs with a spatula until the mixture is smooth and uniform.
  4. Add the dry ingredients to the wet ingredients and fold gently just until no streaks of flour remain. Pour the batter into the prepared pan and spread it into an even layer.
  5. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Let the bars cool completely in the pan, about 1 to 2 hours, before adding the frosting.
Cream Cheese Frosting
  1. Using an electric mixer on medium speed, beat the cream cheese, butter, salt, and vanilla extract for 2 to 3 minutes, until the mixture is smooth and creamy.
  2. Add the powdered sugar gradually, then beat on low speed for 1 to 2 minutes, scraping down the bowl as needed. If the frosting is too thick, beat in a splash of milk or heavy cream until it reaches a spreadable consistency.
  3. Spread the frosting evenly over the completely cooled bars. Cut into squares to serve. For clean cut lines, rinse and dry the knife between each slice.

Nutrition

Calories: 335kcalCarbohydrates: 45gProtein: 3gFat: 16gSaturated Fat: 7gCholesterol: 53mgSodium: 118mgFiber: 1gSugar: 34g

Notes

For gluten-free bars, replace the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum for structure.
Store frosted bars covered in the refrigerator for up to 5 days, then let them sit at room temperature for 15 minutes before serving.
To make ahead, bake the bars up to 1 day in advance and keep them unfrosted at room temperature; refrigerate the frosting separately and stir it before spreading.
Freeze unfrosted bars as a whole slab wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator, then frost once fully thawed.
Avoid overmixing the batter after the flour is added, or the bars can become tough instead of moist and dense.
Use room-temperature cream cheese and butter for the frosting; cold dairy can create lumps that are difficult to smooth out.
For the neatest squares, chill the frosted bars for 30 minutes before slicing, and wipe the knife clean between cuts.

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