Description
These soft, moist pumpkin bars feature a perfectly spiced cake base and a thick, tangy cream cheese icing layer. Easy to make in one bowl, they are a crowd-pleasing fall dessert that stays tender for days.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (100g) light brown sugar
- 3/4 cup (180ml) vegetable oil
- 1/2 cup (113g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 cup (240g) pure pumpkin puree
- 2 teaspoons vanilla extract
- 8 oz (225g) full-fat block cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3–4 cups (360-480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper for easy removal.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a separate large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, melted butter, eggs, pumpkin puree, and 2 teaspoons vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients. Fold together with a spatula until just combined; do not overmix.
- Pour 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 moist crumbs.
- Let bars cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While bars cool, beat the softened cream cheese and 1/2 cup softened butter until smooth and creamy.
- Add powdered sugar, 1 teaspoon vanilla, and 1/4 teaspoon salt. Beat on low to incorporate, then medium-high for 2-3 minutes until fluffy.
- Spread the cream cheese icing evenly over the completely cooled bars.
- Chill in the fridge for 30 minutes before cutting into squares for clean edges.
Notes
Use pure pumpkin puree, not pumpkin pie filling. Ensure cream cheese and butter are at room temperature for smooth frosting. Do not frost warm bars as the icing will melt. Bars can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 26
- Sodium: 180
- Fat: 13
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
Keywords: pumpkin bars, cream cheese frosting, fall dessert, pumpkin recipe, easy baking, autumn treats