Easy Pumpkin Bars With Cream Cheese Frosting
Delicious and easy Pumpkin Bars With Cream Cheese Frosting are a fantastic fall dessert! The perfect cross between a pumpkin cake, pumpkin pie and pumpkin brownies!
Equipment
- 9x13" baking pan
Ingredients
- 29 oz Pumpkin Puree ((canned pumpkin))
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 eggs
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- 2 tsp ground cinnamon
- 1-2 tsp salt (if a hint of saltiness is a good thing to you, definitely add 2 tsp)
Frosting
- 4 oz cream cheese, softened (brick, not tub style cream cheese)
- 1/2 cup butter, softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1-2 tbsp heavy cream (milk or half and half can be used)
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, combine pumpkin, sugar, eggs and oil with an electric mixer until well combined.
- Add flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt to the wet ingredients and mix by hand until just combined.
- Pour batter into a 9x13" baking pan that has been sprayed with non-stick cooking spray.
- Bake for approximately 30-40 minutes. Bars should be starting to set up, but remember this is more like a brownie than a cake, it should seem a bit undercooked in the center, but not still be wet.
- Remove from oven and allow to cool completely on a wire cooling rack.
Frosting
- Cream together cream cheese and butter until light and fluffy. Add in vanilla and mix until combined.
- Add one cup of powdered sugar, and salt, and mix until well combined. Then add remaining powdered sugar and mix until well combined.
- Add in one tablespoon of cream and mix until well combined. If a slightly thinner texture is desired, add in additional tablespoon of cream and mix until combined.
- Spread frosting over bars. Slice and serve.
Notes
When topped with cream cheese frosting, these pumpkin bars should be stored in a refrigerator.
While pumpkin bars are sometimes baked in jelly roll pans, this recipe was developed to use a 9x13 inch pan, since those are commonly found in most US kitchens. The amount of batter would be a bit too much for a jelly roll pan.
Nutrition
Calories: 261kcalCarbohydrates: 44gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 44mgSodium: 279mgPotassium: 148mgFiber: 2gSugar: 32gVitamin A: 6662IUVitamin C: 2mgCalcium: 42mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.