Print

Easy Pumpkin Bars with Cream Cheese Frosting

pumpkin bars with cream cheese frosting - featured image
Print Recipe

These moist and tender pumpkin bars are topped with a tangy cream cheese frosting, making them the perfect fall dessert. A happy kitchen accident turned into a beloved recipe that’s quick, easy, and a crowd-pleaser.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 cup (240ml) canned pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 oz (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving some overhang on the sides.
  2. In a large bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt until evenly distributed.
  3. In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to fold together until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and spread it evenly.
  6. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let the bars cool in the pan on a wire rack for 10 minutes, then lift them out using the parchment paper. Cool completely on the rack.
  8. While the bars cool, beat the softened cream cheese and butter together with a hand mixer until smooth and creamy, about 2 minutes.
  9. Add the powdered sugar and vanilla extract, beat on low until combined, then increase to medium speed and beat for another minute until light and fluffy.
  10. Spread the frosting evenly over the completely cooled bars.
  11. Refrigerate the frosted bars for about 30 minutes before slicing. Cut into 24 squares or 12 larger bars.

Notes

For the best texture, use canned pumpkin puree, not fresh. Room temperature ingredients are crucial for the frosting. Let bars cool completely before frosting to avoid melting. For cleaner slices, chill frosted bars for 30 minutes before cutting.

Nutrition

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

Find it online: https://bitesienna.com/easy-pumpkin-bars-with-cream-cheese-frosting/