Description
Delicious and moist pumpkin bars topped with a creamy and smooth cream cheese frosting. These bars are perfect for fall gatherings or any time you crave a sweet, spiced treat. The recipe combines classic pumpkin spice flavors with a rich cream cheese topping, baked to perfection in a simple 9×13-inch pan.
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
- Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C) and 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 the mixture is smooth and well combined.
- 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 Dry and Wet Mixtures: Gradually add the dry ingredients into the wet pumpkin mixture, stirring gently until just combined. Be careful not to over-mix to maintain a tender texture.
- Bake the Pumpkin Bars: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer the dish to a wire rack to cool completely.
- Make the Cream Cheese Frosting: In a large mixing bowl, blend the softened cream cheese, butter, and vanilla extract until smooth. Gradually add sifted powdered sugar, stirring continuously until the frosting reaches your desired consistency—add more sugar for thicker frosting.
- Frost and Serve: Once the pumpkin bars have cooled to room temperature, spread the cream cheese frosting evenly over the top. Slice into 12 bars and serve. Enjoy your delicious pumpkin bars!
Notes
- Powdered Sugar: Sifting the powdered sugar before adding it to the frosting helps achieve an ultra-smooth texture.
- Storage: Store leftover bars in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Alternatively, cover the baking dish tightly with foil when refrigerating.
- Oil Substitution: You can use avocado oil or any mild-flavored oil instead of vegetable oil if preferred.
- Don’t Overmix: Overmixing the batter can make the bars dense. Stir just until the ingredients are combined.
Nutrition
- Serving Size: 1 bar (approx. 1/12 of the recipe)
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
