Description
Delight in these moist and flavorful Pumpkin Bars topped with a luscious Cream Cheese Frosting. Perfectly spiced with cinnamon and pumpkin pie spice, these bars offer a perfect balance of autumn flavors in a soft, cake-like texture. Ideal for fall gatherings, holiday treats, or anytime you crave a comforting pumpkin dessert.
Ingredients
Units
Scale
Pumpkin Bars Ingredients:
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil (or avocado oil, or any mild-flavored oil)
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
Cream Cheese Frosting Ingredients:
- 1 (8-ounce) package low-fat cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 to 3 cups sifted powdered sugar
Instructions
- Preheat and Prepare: Heat your oven to 350°F. Lightly mist a 9 x 13-inch baking dish with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, vegetable oil, pumpkin puree, and vanilla extract until fully combined and smooth.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, pumpkin pie spice, fine sea salt, and baking soda until evenly mixed.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet pumpkin mixture. Stir gently just until completely combined, taking care not to over-mix to maintain a tender texture.
- Bake the Bars: Pour the batter into the prepared baking dish and spread it out evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Transfer the baking dish to a wire rack and allow to cool to room temperature.
- Prepare Cream Cheese Frosting: In a large mixing bowl, stir together the softened cream cheese, butter, and vanilla extract until smooth and well blended. Gradually add sifted powdered sugar, stirring until the frosting reaches your desired consistency and sweetness.
- Frost and Serve: Evenly spread the cream cheese frosting over the cooled pumpkin bars. Slice into squares, serve, and enjoy this seasonal treat!
Notes
- If you want an ultra-smooth frosting, make sure to sift the powdered sugar before adding it to the cream cheese mixture.
- Store leftover bars in a sealed container in the refrigerator for up to 3 days.
- For longer storage, freeze the bars for up to 3 months; thaw before serving.
- You can cover the baking dish tightly with foil when refrigerating to avoid transferring to another container.
- This recipe is adapted from Sweet Pea’s Kitchen, originating with Paula Deen.
Nutrition
- Serving Size: 1 bar (approximately 3x4 inch piece)
- Calories: 340
- Sugar: 28g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
