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Best Pumpkin Bars with Cream Cheese Frosting (Easy Fall Recipe)

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These pumpkin bars are dense, moist, and perfectly spiced, topped with a tangy cream cheese frosting. They’re forgiving enough for beginner bakers, impressive enough for company, and taste even better the next day.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • ¾ cup vegetable oil (canola or avocado oil works too)
  • 4 large eggs, at room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon (preferably Vietnamese cinnamon)
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 8 ounces cream cheese, softened (full-fat block, not spreadable)
  • ½ cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted if desired
  • 2 teaspoons vanilla extract (pure vanilla, not imitation)
  • 2 to 3 tablespoons milk, as needed

Instructions

  1. Preheat your oven to 350°F. Line a 13×9-inch baking pan with parchment paper, leaving about 2 inches overhang on the long sides. Lightly spray the exposed sides of the pan with cooking spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  3. Make a well in the center of the dry ingredients. Add the pumpkin puree, vegetable oil, and eggs. Stir with a rubber spatula until just combined. Do not overmix; a few small lumps are fine.
  4. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  5. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 23 minutes if your oven runs hot.
  6. Cool the bars completely in the pan on a wire rack. This takes at least 1 hour, preferably 2. Do not frost while warm.
  7. While the bars cool, make the cream cheese frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes with a hand mixer on medium speed. Add the vanilla and beat again. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until incorporated. Add milk 1 tablespoon at a time until the frosting reaches a spreadable but not runny consistency.
  8. Spread the frosting evenly over the cooled bars using an offset spatula or the back of a spoon. Leave a slight swirl pattern if desired.
  9. Chill the frosted bars in the refrigerator for at least 20 minutes before cutting. Use the parchment overhang to lift the slab out of the pan, then cut into squares with a sharp knife, wiping the blade clean between cuts.

Notes

Do not overmix the batter. Use room temperature ingredients for best results. If pumpkin puree is watery, pat it dry with paper towels. Let bars cool completely before frosting to prevent melting. For cleaner cuts, chill frosted bars for 20 minutes and wipe knife between cuts. Bars taste even better on day two. Store in an airtight container in the refrigerator for up to 5 days. Freeze unfrosted bars for up to 3 months.

Nutrition

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

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