Description
Deliciously soft and moist pumpkin bars topped with a creamy, rich cream cheese frosting. Perfectly spiced with cinnamon and pumpkin pie spice, these bars capture the essence of fall in every bite, making them an irresistible seasonal treat.
Ingredients
Scale
For the Pumpkin Bars
- 4 large eggs
- 1 2/3 cups (340 g) granulated sugar
- 1 cup vegetable oil
- 1 (15-ounce) can pumpkin puree (preferably Libby’s)
- 1 1/2 teaspoons vanilla extract
- 2 cups (275 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice (add an extra 1/2 teaspoon if you like it spicier)
- 1 teaspoon salt
For the Cream Cheese Frosting
- 6 ounces cream cheese, softened
- 1/2 cup salted butter, softened
- 1 1/2 teaspoons vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.
- Mix Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, and vegetable oil together until well combined. Add in the pumpkin puree and 1 1/2 teaspoons vanilla extract, stirring until smooth and fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt to evenly distribute all the spices and leavening agents.
- Make the Batter: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to keep the bars tender.
- Bake the Bars: Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Frosting: While the bars bake, make the cream cheese frosting. In a medium bowl, beat the softened cream cheese and salted butter together until creamy and fluffy. Add the vanilla extract and gradually add the powdered sugar, beating until smooth.
- Cool and Frost: Allow the pumpkin bars to cool completely in the pan after baking. Once cooled, spread the cream cheese frosting evenly over the top.
- Serve: Cut into 35 bars and serve. Store any leftovers covered in the refrigerator to maintain freshness.
Notes
- These pumpkin bars with cream cheese frosting are soft, moist, and full of pumpkin flavor.
- Use Libby’s pumpkin puree for best flavor and texture.
- Vegetable oil keeps the bars moist, but can be substituted with canola oil if desired.
- If you prefer spicier bars, add an extra 1/2 teaspoon pumpkin pie spice.
- For easier slicing, chill the bars for 30 minutes before cutting.
Nutrition
- Serving Size: 1 bar
- Calories: 199 kcal
- Sugar: 17 g
- Sodium: 143 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 33 mg
