Pumpkin Bars With Cream Cheese Frosting are the perfect fall treat, bringing together the flavors of pumpkin and warm spices. The soft, moist bars topped with creamy frosting are sure to be a hit at any autumn gathering or cozy night in. With the delightful aroma of cinnamon and nutmeg wafting through your kitchen, you’ll be ready to embrace the season.
When selecting your pumpkin puree, ensure you pick 100% pure pumpkin and avoid pumpkin pie filling, which has added spices and sugar. If you’re avoiding gluten, you can substitute the all-purpose flour with a gluten-free blend. For those with dairy allergies, consider using vegan cream cheese and butter alternatives. Adjust sweetness by using less powdered sugar in the frosting if desired.
Brownies & Bars
Pumpkin Bars With Cream Cheese Frosting Recipe
Ingredients
- 1 (15-ounce) can pumpkin puree
- 3 large eggs
- 1 cup neutral oil
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- ½ teaspoon vanilla extract
- 2 cups sifted powdered sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 10 x 14-inch jelly roll pan, ensuring easy removal later.
- In a large mixing bowl, crack the 3 eggs and whisk them until well combined. Add the 1 (15-ounce) can pumpkin puree, 1 cup of neutral oil, 1 cup granulated sugar, ½ cup light brown sugar, and 1 teaspoon vanilla extract. Mix everything together until smooth.
- Gradually add in the 2 cups all-purpose flour, ½ teaspoon kosher salt, 1 teaspoon baking soda, 1 teaspoon baking powder, and 2 teaspoons ground cinnamon. Stir gently until the mixture is just combined, taking care not to overmix.
- Pour the batter into the prepared jelly roll pan and spread it evenly. Bake in the preheated oven for 20 to 30 minutes, checking for doneness with a toothpick; it should come out clean when inserted into the center.
- Once baked, allow the bars to cool completely in the pan before frosting them. For the frosting, beat together the 8 ounces of softened cream cheese and 4 tablespoons of unsalted butter in a mixing bowl until light and fluffy.
- Add ½ teaspoon of vanilla extract and gradually mix in 2 cups of sifted powdered sugar until you achieve a smooth consistency. Adjust the sweetness as needed.
- Once the pumpkin bars are cooled, spread the cream cheese frosting evenly on top. If you prefer, chill the bars before slicing and serving.
Tips
- The bars can be made ahead of time and stored in the refrigerator for up to a week. Just frost them a day before serving for the freshest taste.
- For easy cutting, use a serrated knife and cut the bars directly in the pan. A small spatula can help lift them out.
- You can freeze the unfrosted bars for up to three months. Just wrap them tightly in plastic wrap and foil before freezing.
If you’re looking for something with a creamy twist, I highly recommend Pumpkin Cheesecake Bars. The bars combine the rich flavors of pumpkin and cream cheese in a delightful dessert that will surely impress your guests.