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The Best Pumpkin Bars with Cream Cheese Frosting

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These pumpkin bars are perfectly moist with a balanced blend of warm spices and topped with a thick, tangy cream cheese frosting. They’re the ultimate fall dessert that will disappear from any gathering.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs, room temperature
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted if desired
  • 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.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  3. In a separate medium bowl, beat eggs lightly. Add pumpkin puree, sugar, and vegetable oil. Stir until smooth and glossy.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (about 20-25 folds). Do not overmix.
  5. Pour batter into prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool bars in pan on a wire rack for 10 minutes, then lift out using parchment handles and transfer to wire rack to cool completely (at least 1 hour).
  7. For frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy (about 2 minutes). Add vanilla and salt. Gradually add powdered sugar, one cup at a time, beating on low until incorporated. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
  8. Spread frosting evenly over completely cooled bars. Refrigerate for 30 minutes before slicing for clean edges. Use a sharp knife, wiping clean between cuts.

Notes

For best results, ensure all ingredients (eggs, cream cheese, butter) are at room temperature. Do not overmix the batter. Bars taste even better the next day. Unfrosted bars can be frozen for up to 3 months.

Nutrition

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

Find it online: https://perkypan.com/the-best-pumpkin-bars-with-cream-cheese-frosting/