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Cozy Pumpkin Bars with Cream Cheese Frosting

cozy pumpkin bars with cream cheese frosting - featured image
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These moist and tender pumpkin bars are topped with a perfectly balanced cream cheese frosting. They’re quick and easy to make with simple ingredients, perfect for fall gatherings and last-minute baking emergencies.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 ½ cups granulated sugar
  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment with cooking spray or butter.
  2. Whisk the dry ingredients together. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until evenly distributed.
  3. Mix the wet ingredients. In a large bowl, whisk together the sugar, pumpkin puree, oil, eggs, and vanilla extract until smooth and well combined.
  4. Combine wet and dry. Pour the dry ingredients into the wet mixture. Stir with a rubber spatula or wooden spoon until just combined. Do not overmix.
  5. Pour and spread. Transfer the batter to the prepared pan. Spread evenly into all corners. Tap the pan on the counter a few times to release air bubbles.
  6. Bake for 22-28 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should be lightly golden and pulling away from the pan.
  7. Cool completely. Let the bars cool in the pan for 10 minutes, then use the parchment overhang to lift them onto a cooling rack. Cool completely before frosting.
  8. Make the frosting. Beat the softened cream cheese and butter together until smooth and creamy. Add the sifted powdered sugar one cup at a time, beating on low speed after each addition. Mix in the vanilla and salt. Beat on medium-high for about 2 minutes until light and fluffy.
  9. Frost and slice. Spread the frosting evenly over the completely cooled bars. Refrigerate for at least 30 minutes before slicing. Cut into 24 squares.

Notes

Room temperature ingredients are crucial for the frosting. Do not overbake; pull bars when center is just set. For clean slices, refrigerate at least 30 minutes before cutting. Store in refrigerator up to 5 days or freeze unfrosted for up to 3 months.

Nutrition

Keywords: pumpkin bars, cream cheese frosting, fall dessert, easy pumpkin recipe, bake sale, Thanksgiving dessert

Find it online: https://breezybake.com/cozy-pumpkin-bars-with-cream-cheese-frosting/