Description
These pumpkin bars are soft, perfectly spiced, and topped with a creamy, tangy cream cheese frosting. They’re simple to make, packed with autumn flavor, and always a crowd-pleaser for fall gatherings or cozy nights in.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting, optional)
- Optional toppings: chopped toasted pecans or walnuts, ground cinnamon, orange zest
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease well.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and gently fold together with a spatula until just combined. Do not overmix.
- Spread batter evenly in prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool bars completely in the pan on a cooling rack (at least 1 hour).
- For frosting: Beat softened cream cheese and butter until fluffy. Add powdered sugar, vanilla extract, and salt; beat until smooth and creamy.
- Spread frosting evenly over cooled bars. Add optional toppings if desired.
- Slice into 20 squares and serve at room temperature or chilled.
Notes
For gluten-free bars, substitute a 1:1 gluten-free flour blend. Use room temperature eggs, cream cheese, and butter for best results. Don’t overmix the batter to keep bars light. Bars can be made ahead and taste even better after chilling overnight. Store in an airtight container in the fridge for up to 5 days. Unfrosted bars freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/20 of recipe)
- Calories: 180
- Fat: 8
- Carbohydrates: 26
- Fiber: 1
- Protein: 2
Keywords: pumpkin bars, cream cheese frosting, fall dessert, easy pumpkin recipe, autumn baking, pumpkin dessert, potluck, Thanksgiving, Halloween, spiced bars