Frosted Pumpkin Bars
Soft, moist, and perfectly spiced, these Frosted Pumpkin Bars are the ultimate fall treat, combining the warm flavors of cinnamon and nutmeg with the creamy richness of a luscious cream cheese frosting. Made with canned pumpkin puree and a simple batter that comes together in minutes, these bars bake to golden perfection and are topped with a fluffy, tangy-sweet frosting for the perfect finish. Ideal for autumn gatherings, potlucks, or an indulgent weeknight dessert, this easy-to-make recipe yields 24 generous servings, making it a crowd-pleasing favorite. Whether you're craving a pumpkin spice dessert or planning your holiday baking, these irresistible pumpkin bars are a must-try!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground nutmeg
- 1.5 cups Granulated sugar
- 1 cup Vegetable oil
- 1 cup Canned pumpkin puree
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 8 ounces Cream cheese
- 0.5 cup Unsalted butter (softened)
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, salt, and ground nutmeg. Set aside.
In a large mixing bowl, combine the granulated sugar and vegetable oil. Mix until smooth.
Add the canned pumpkin puree, eggs, and vanilla extract to the sugar mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients. Mix until no dry streaks remain, but do not overmix.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the bars to cool completely in the pan on a wire rack.
While the bars cool, prepare the frosting by beating the cream cheese and softened butter together in a medium bowl until smooth and creamy.
Add the powdered sugar and vanilla extract to the cream cheese mixture. Beat until the frosting is light and fluffy.
Once the pumpkin bars are completely cooled, spread the cream cheese frosting evenly over the top.
Cut into squares or bars and serve. Store leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 130 mg | 6% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 23.2 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 54 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
