Description
Deliciously moist and spiced pumpkin bars topped with a creamy homemade cream cheese frosting, perfect for fall gatherings and holiday treats. These bars combine warm spices with pumpkin puree and a sweet, tangy frosting, baked to perfection in a single pan for easy preparation and cleanup.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour (240g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1½ teaspoons cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
Wet Ingredients:
- 3 large eggs (room temperature)
- 1 cup brown sugar (220g)
- ¼ cup granulated sugar (50g)
- ¼ cup whole milk (60mL, room temperature)
- 1 (15-ounce/425g) can pumpkin puree
- â…” cup vegetable oil (160mL)
- 2 teaspoon vanilla extract
Frosting:
- ½ cup butter (113g, room temperature)
- 1 (8-ounce/226g) package cream cheese (room temperature)
- 3 cups powdered sugar (360g)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper to ensure the bars come out easily.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, allspice, ground ginger, and nutmeg until evenly combined and aromatic.
- Combine Wet Ingredients: In another bowl, whisk the eggs, vegetable oil, brown sugar, granulated sugar, vanilla extract, whole milk, and pumpkin puree together until smooth and creamy, ensuring a uniform mixture.
- Make Batter: Pour the wet ingredients into the dry ingredients and mix just until combined. Avoid overmixing to ensure the bars stay tender and moist.
- Bake the Bars: Transfer the batter to the prepared pan and spread it evenly using an offset spatula. Bake in the preheated oven for 20 to 25 minutes, or until the center springs back lightly when pressed.
- Prepare Frosting: While the bars cool, beat the butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until creamy (about 30 seconds). Add the cream cheese and continue to beat until smooth and combined (about 1 minute).
- Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract. Beat on low speed until incorporated, then increase to high speed and beat for about 3 minutes until the frosting is light and fluffy. Scrape down the sides of the bowl and mix once more.
- Frost and Serve: Once the pumpkin bars have completely cooled, spread the cream cheese frosting evenly over the top. Optionally, garnish with a sprinkle of cinnamon or festive sprinkles. Cut into squares and serve.
Notes
- Ensure all wet ingredients are at room temperature for better mixing and texture.
- Do not overmix the batter to keep the bars tender.
- You can substitute pumpkin puree with fresh cooked pumpkin if desired.
- For a dairy-free option, try using vegan butter and cream cheese alternatives.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Warm bars slightly before serving if refrigerated for a softer texture.
