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Easy Pumpkin Bars with Cream Cheese Frosting Recipe

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These easy pumpkin bars with cream cheese frosting are soft, tender, and perfectly spiced, topped with a thick, creamy frosting. They’re quick to make, use simple ingredients, and are a crowd-pleasing dessert that tastes even better the next day.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ½ cup vegetable oil
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment and exposed pan edges.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, whisk together the sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Pour the dry ingredients into the wet ingredients. Stir with a rubber spatula or wooden spoon until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool completely in the pan on a cooling rack (at least 1 hour).
  7. For the frosting: In a large bowl, beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy (about 2 minutes).
  8. Gradually add the powdered sugar, about ½ cup at a time, mixing on low speed until each addition is incorporated.
  9. Add the vanilla extract and a pinch of salt. Increase speed to medium-high and beat for 2 to 3 minutes until light, fluffy, and spreadable.
  10. Once the bars are completely cool, spread the cream cheese frosting evenly over the top using an offset spatula or butter knife.
  11. Refrigerate the frosted bars for at least 30 minutes to set the frosting. Use the parchment overhang to lift the bars out of the pan, then slice into squares or rectangles.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Cool bars completely before frosting to prevent the frosting from melting. Bars taste even better the next day. Store in an airtight container in the refrigerator for up to 5 days. Freeze unfrosted or frosted for up to 3 months.

Nutrition

Keywords: pumpkin bars, cream cheese frosting, easy pumpkin dessert, fall baking, pumpkin spice

Find it online: https://flurpchef.com/easy-pumpkin-bars-with-cream-cheese-frosting-recipe/