Pumpkin Bars With Cream Cheese Frosting (Print Version)
Moist, spiced pumpkin bars with creamy frosting. An easy fall dessert ready in 45 minutes.
# What You Need:
→ For the Pumpkin Bars
01 - 1 3/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1/2 cup vegetable oil
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups pumpkin puree (not pumpkin pie filling)
→ For the Cream Cheese Frosting
14 - 8 oz cream cheese, softened
15 - 1/4 cup unsalted butter, softened
16 - 2 cups powdered sugar, sifted
17 - 1 teaspoon vanilla extract
18 - Pinch of salt
# How to Prepare:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until thoroughly combined.
03 - In a separate bowl, whisk vegetable oil, eggs, and vanilla extract until smooth. Add pumpkin puree and mix until fully incorporated.
04 - Pour the wet mixture into the dry ingredients. Stir gently just until combined; avoid overmixing to prevent dense texture.
05 - Evenly spread batter into the prepared baking pan. Bake for 22-27 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan before frosting.
06 - Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and pinch of salt; continue beating until light and fluffy.
07 - Spread frosting evenly over the completely cooled bars. Cut into squares and serve immediately or refrigerate until ready to serve.
# Expert Advice:
01 -
- The texture is impossibly moist, almost like a cross between cake and a dense brownie
- That cream cheese frosting is rich enough to make you hide a corner for yourself
- They actually taste better the next day, if you can manage to save any
02 -
- Cooling the bars completely before frosting is nonnegotiable or the frosting will melt right off
- Room temperature ingredients for the frosting prevent those tiny lumps that refuse to mix in
- The toothpick test is your friend; a few moist crumbs are fine but wet batter means they need more time
03 -
- Use the parchment paper overhang to lift the whole cake out before cutting; this keeps edges clean and makes serving so much easier
- Room temperature pumpkin blends better than cold straight from the fridge