Pumpkin Bars with Cream Cheese Frosting
Moist, warmly spiced pumpkin bars topped with luscious cream cheese frosting—an irresistible fall treat that fills your kitchen with cozy autumn aromas. Perfect for gatherings, bake sales, or a comforting homemade dessert.
Ingredients
- 2 cups all-purpose flour use a 1:1 gluten-free blend if needed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt or sea salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger or use pumpkin pie spice instead of individual spices
- 3 large eggs or flax eggs for vegan option
- 1 cup vegetable oil or use melted coconut or canola oil
- ¾ cup brown sugar light or dark
- ½ cup granulated sugar
- 15 oz pumpkin puree not pumpkin pie filling
- 8 oz cream cheese, softened
- ½ cup butter, softened salted butter okay—omit extra salt if using
- 2 cups confectioners’ sugar sifted
- 1 teaspoon ground cinnamon for frosting
- 1 teaspoon vanilla extract
- 1 pinch kosher salt for frosting
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk eggs, oil, brown sugar, granulated sugar, and pumpkin puree until smooth.
- Pour the wet ingredients into the dry and fold gently until just combined. Do not overmix.
- Spread batter evenly into the prepared pan. Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool completely in the pan before frosting.
- To make frosting, beat cream cheese and butter until smooth and fluffy.
- Gradually add confectioners’ sugar, cinnamon, vanilla, and salt. Beat until creamy and spreadable.
- Spread frosting over cooled bars. Slice into squares and serve. Dust with extra cinnamon if desired.
Notes
To add texture, fold in chopped nuts like walnuts or pecans before baking. For a twist, use maple syrup instead of vanilla in the frosting. Store in the refrigerator for up to 4 days. Freeze unfrosted bars for up to 2 months. Let bars chill before slicing for clean cuts.
Nutrition
Calories: 280kcalCarbohydrates: 32gProtein: 3gFat: 16gSaturated Fat: 6gCholesterol: 45mgSodium: 210mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 5000IUVitamin C: 2mgCalcium: 40mgIron: 1.2mg
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