Description
Moist, flavorful, and topped with creamy frosting—these are the best pumpkin bars you’ll ever have. Perfect for fall gatherings, Thanksgiving, or anytime you crave a sweet, spiced treat.
Ingredients
For the Pumpkin Bars:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup light brown sugar, packed
- 1 cup vegetable oil
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- Mix wet ingredients: In a large bowl, beat eggs, granulated sugar, brown sugar, and oil until smooth. Stir in pumpkin puree.
- Combine mixtures: Gradually add dry ingredients to wet mixture. Stir until just combined—don’t overmix.
- Bake: Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
- Make frosting: In a bowl, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla extract, mixing until smooth.
- Frost and slice: Spread frosting over cooled bars, cut into squares or rectangles, and serve.
Notes
- For extra flavor, add ½ cup chopped pecans or walnuts to the batter.
- Make sure bars are completely cooled before frosting to prevent melting.
- Store frosted bars in the refrigerator for best results.
- You can bake in a sheet pan for thinner bars or a 9×9 pan for thicker bars (adjust bake time slightly).
- Prep Time: 15 minutes
- Cook Time: 30 minutes