Description
Delicious homemade pumpkin bars featuring a moist, spiced pumpkin batter baked to perfection and topped with a creamy, smooth cream cheese frosting. Perfect for fall gatherings, these bars balance warm spices with rich sweetness in every bite.
Ingredients
Scale
For the Pumpkin Bars
- 1 cup Pumpkin Puree (Use pure pumpkin puree, not pumpkin pie filling.)
- 2 cups All-Purpose Flour (Provides structure for the bars.)
- 1.5 cups Granulated Sugar (Essential for sweetness.)
- 1 teaspoon Baking Powder (Helps the bars rise.)
- 1 teaspoon Ground Cinnamon (Adds warmth and depth.)
- 0.5 teaspoon Ground Nutmeg (Enhances flavor profile.)
- 0.25 teaspoon Salt (Balances sweetness.)
- 2 large Eggs (Bind ingredients together.)
- 1 cup Vegetable Oil (Keeps bars moist.)
For the Creamy Cheese Frosting
- 8 ounces Cream Cheese (For the frosting.)
- 0.5 cup Unsalted Butter (Softened for frosting.)
- 2 cups Powdered Sugar (Sweetens the frosting.)
- 1 teaspoon Vanilla Extract (Enhances frosting flavor.)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure the oven is ready when your batter is mixed.
- Prepare Baking Dish: Grease a 9×13 inch baking dish with cooking spray or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt to evenly distribute the leavening and spices.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, sugar, and vegetable oil. Mix thoroughly until well combined, then add the eggs one at a time, beating well after each addition for a smooth batter.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, folding gently until just combined to avoid overmixing and tough bars.
- Transfer Batter: Pour the batter into the prepared baking dish and spread it evenly for uniform baking.
- Bake: Bake for 25-30 minutes, checking for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
- Cool Bars: Allow the bars to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely to room temperature.
- Prepare Frosting: In a mixing bowl, beat the cream cheese and softened butter until creamy and smooth. Gradually add the powdered sugar and vanilla extract, mixing until the frosting is smooth and spreadable.
- Frost Bars: Spread the creamy frosting evenly over the cooled pumpkin bars, then cut into squares or rectangles and serve.
Notes
- Be sure to use pure pumpkin puree and not pumpkin pie filling for the best texture and flavor.
- Do not overmix the batter once the dry ingredients are added to prevent dense bars.
- Allow the bars to cool completely before spreading the frosting to avoid melting it.
- You can store leftover bars in an airtight container in the refrigerator for up to 5 days.
- For a less sweet frosting, reduce the powdered sugar by 1/4 cup.
