Pumpkin Bars with Cream Cheese Frosting
These soft, spiced Pumpkin Bars with Cream Cheese Frosting are so good, every bite melts in your mouth! Easy to make with simple ingredients and no mixer required, they will quickly become your new favorite fall-themed dessert.
Ingredients
- 2 cups all-purpose flour
- ▢2 teaspoon baking powder
- ▢2 teaspoon cinnamon
- ▢1 teaspoon salt
- ▢1 teaspoon baking soda
- ▢½ teaspoon nutmeg
- ▢4 large eggs
- ▢1 ½ cup granulated sugar
- ▢1 cup vegetable oil
- ▢1 15 oz can pumpkin puree, not pumpkin pie filling
- ▢2 tablespoons maple syrup
- ▢2 teaspoons vanilla extract
- CREAM CHEESE FROSTING:
- ▢8 oz cream cheese softened
- ▢½ cup 1 stick unsalted butter, softened
- ▢2 teaspoons vanilla extract
- ▢pinch of salt
- ▢3 to 4 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Butter or grease a 9×13 inch baking dish. Set aside.
- In a medium sized bowl, sift together flour, baking powder, cinnamon, salt, baking soda, and nutmeg. Set aside.
- In a large bowl whisk eggs, sugar, vegetable oil, pumpkin, maple syrup, and vanilla extract until well combined. Add dry ingredients to pumpkin mixture and stir until just combined, you don’t want to over beat the batter.
- Spread into prepared pan. Bake for 30 to 35 minutes, or until lightly browned and a toothpick inserted in the center comes out clean. Allow to cool completely.
- For the frosting: In a large bowl, cream cream cheese and butter until smooth. Add in vanilla extract and salt, beating to combine.
- Gradually add 3 cups of powdered sugar, mixing in between each addition. Beat until light and fluffy. Test to see if you like the consistency of your cream cheese frosting. If you want it thicker, you can add up to 1 more cup of powdered sugar. If you like it as is, proceed to the final step!
- Frost cooled pumpkin bars with frosting and slice into rectangles/bars. Enjoy!
Notes
Store: These pumpkin bars store wonderfully! Keep them in an airtight container in the refrigerator for up to five days. I like to store my bars uncut, wrapped tightly in pan to keep the air out. This keeps them fresh the longest! Allow to come to room temperature (or warm up slightly) when serving.
Freeze: If you’d like to freeze them, place the bars in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or zip-top bag. They’ll last up to three months in the freezer. To thaw, simply let them sit in the fridge overnight. Nutrition Serving: 1 serving, Calories: 424kcal, Carbohydrates: 52g, Protein: 4g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 68mg, Sodium: 296mg, Potassium: 105mg, Fiber: 1g, Sugar: 39g, Vitamin A: 4071IU, Vitamin C: 1mg, Calcium: 60mg, Iron: 1mg
Freeze: If you’d like to freeze them, place the bars in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or zip-top bag. They’ll last up to three months in the freezer. To thaw, simply let them sit in the fridge overnight. Nutrition Serving: 1 serving, Calories: 424kcal, Carbohydrates: 52g, Protein: 4g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 68mg, Sodium: 296mg, Potassium: 105mg, Fiber: 1g, Sugar: 39g, Vitamin A: 4071IU, Vitamin C: 1mg, Calcium: 60mg, Iron: 1mg