Description
These Best Pumpkin Bars are moist, flavorful, and topped with a creamy homemade cream cheese frosting. With warm spices and a tender crumb, they’re perfect for fall gatherings or any time you crave a delicious pumpkin treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 4 large eggs (room temperature)
- 1 â…” cups granulated sugar
- 1 cup oil (vegetable or canola)
- 1 can (15 oz) pumpkin (not pumpkin pie filling)
Cream Cheese Frosting
- 1 8 oz package cream cheese, softened
- ¼ cup unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon pumpkin pie spice (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Mix Dry Ingredients: Preheat your oven to 350 degrees F. In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, salt, and baking soda until evenly combined.
- Beat Wet Ingredients: In a large mixing bowl, beat the eggs, granulated sugar, oil, and canned pumpkin together until the mixture is light and fluffy, ensuring a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing well after each addition to ensure a smooth and unified batter without overmixing.
- Bake the Pumpkin Bars: Spread the batter evenly in a greased 15x10x1 inch baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and place on a wire rack to cool completely before frosting.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter until creamy and smooth. Gradually add the powdered sugar, 3 cups to start, mixing until combined. Add the pumpkin pie spice (if using) and vanilla extract, beating until the frosting is fluffy and spreadable. Adjust powdered sugar quantity to achieve the desired consistency.
- Frost the Bars: Once the pumpkin bars have cooled completely, spread the cream cheese frosting evenly over the top. Slice into 24 bars and serve.
Notes
- Make sure the eggs and cream cheese are at room temperature for best mixing results.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if desired.
- For a less sweet frosting, reduce the powdered sugar to 3 cups.
- Store pumpkin bars in an airtight container in the refrigerator for up to 5 days.
- These bars can be frozen for up to 2 months; thaw before frosting or frost after thawing.