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Easy Pumpkin Bars with Cream Cheese Frosting

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Soft, pillowy pumpkin bars with tangy cream cheese frosting that even pumpkin skeptics will love. Made with simple pantry ingredients, these bars come together in about 45 minutes and are perfect for fall gatherings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar (dark brown works too)
  • ½ cup vegetable oil (or melted coconut oil)
  • 3 large eggs, at room temperature
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened (full-fat recommended)
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat 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 with cooking spray or butter.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt for about 15 seconds. Set aside.
  3. In a large bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each. Add pumpkin puree and vanilla extract, whisk until fully combined.
  4. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. Pour batter into prepared pan and spread evenly. Bake for 22-28 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan on wire rack for 15 minutes, then lift out using parchment handles and cool completely.
  6. For frosting: In a large bowl, beat softened cream cheese and butter with electric mixer on medium speed until smooth and creamy, about 2 minutes. Add vanilla and salt, beat again. Gradually add powdered sugar, ½ cup at a time, beating on low. Increase speed to medium-high and beat 2-3 minutes until light and fluffy.
  7. Once bars are completely cool, spread frosting evenly over top. Cut into squares (12-16 bars). Serve immediately or refrigerate until ready.

Notes

Don’t overmix the batter to avoid dense bars. Use room temperature ingredients for best results. Let bars cool completely before frosting to prevent melting. Bars taste even better the next day as flavors meld. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use plant-based butter and vegan cream cheese.

Nutrition

Keywords: pumpkin bars, cream cheese frosting, fall dessert, easy pumpkin recipe, pumpkin bars with cream cheese frosting, autumn baking

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