Nut-Free Pumpkin Bars
These nut-free pumpkin bars are the perfect autumn-inspired treat, combining the warm spices of cinnamon, ginger, and cloves with the sweetness of pumpkin puree for a soft, moist dessert. The cream cheese frosting adds a decadently smooth and tangy finish, elevating each bite to irresistible perfection. Simple to make in just under an hour, this recipe is ideal for anyone seeking a crowd-pleasing seasonal dessert without the worry of nut allergies. With every slice, you'll enjoy the nostalgic flavors of fall wrapped in a rich and creamy topping. Perfect for holiday gatherings, cozy evenings, or as a make-ahead dessert—these easy pumpkin bars are guaranteed to become your favorite pumpkin recipe.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoons Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Vegetable oil
- 2 large Eggs
- 1 teaspoon Pure vanilla extract
- 1 cup Pumpkin puree
- 8 ounces Cream cheese
- 0.25 cup Unsalted butter
- 1 cup Powdered sugar
- 2 tablespoons Milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line it with parchment paper.
In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, and ground cloves. Set aside.
In a large bowl, combine granulated sugar, brown sugar, and vegetable oil. Whisk until well combined.
Add the eggs and vanilla extract to the sugar mixture and whisk thoroughly until smooth and slightly thickened.
Stir in the pumpkin puree until the mixture is well blended.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined and no streaks of flour remain.
Pour the batter into the prepared baking pan and spread evenly using a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
While the bars are baking, prepare the frosting. In a medium mixing bowl, beat the cream cheese and unsalted butter together until smooth and creamy.
Gradually add the powdered sugar, mixing until combined and fluffy. Add the milk and mix until the frosting reaches a spreadable consistency.
Allow the baked pumpkin bars to cool completely in the pan on a wire rack.
Spread the cream cheese frosting evenly over the cooled pumpkin bars.
Cut into squares and serve. Store any leftovers in the refrigerator.
Nutrition Facts
Calories |
4377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.5 g | 289% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 72.5 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 3188 mg | 139% | |
| Total Carbohydrate | 567.8 g | 206% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 406.4 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 499 mg | 38% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1293 mg | 28% | |
*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.
