Perfect Pumpkin Bars
Indulge in the cozy flavors of fall with these Perfect Pumpkin Bars, a delightful treat that pairs moist, spiced pumpkin cake with a luscious cream cheese frosting. Made with pantry staples like pure pumpkin puree, warm cinnamon, and aromatic pumpkin pie spice, these bars are incredibly easy to whip up and perfect for any gathering. The soft, fluffy base is topped with a smooth, tangy frosting, creating a flavor combination that’s simply irresistible. Ready in under an hour and yielding 24 generous servings, these bars are ideal for holiday parties, potlucks, or simply enjoying with a warm cup of coffee. Get ready to impress your friends and family with this ultimate pumpkin dessert recipe!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon salt
- 4 large eggs
- 1.5 cups granulated sugar
- 1 cup vegetable oil
- 1 can (15 ounces) pure pumpkin puree
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
In a large mixing bowl, beat the eggs and sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2 minutes.
Slowly add the oil and mix until well combined. Then, add the pumpkin puree and mix until smooth.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
Pour the batter evenly into the prepared baking dish. Use a spatula to smooth out the surface.
Bake the bars in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the bars cool completely on a wire rack before frosting.
To make the frosting, beat the cream cheese and butter together in a medium bowl until creamy and smooth.
Gradually add the powdered sugar, 1/2 cup at a time, mixing on low to avoid spilling, until fully incorporated.
Add the vanilla extract and mix until creamy and spreadable.
Once the pumpkin bars have cooled fully, spread the cream cheese frosting evenly over the top using a spatula.
Cut into 24 squares (or your preferred size) and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
6729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 406.1 g | 521% | |
| Saturated Fat | 145.1 g | 726% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1253 mg | 418% | |
| Sodium | 4386 mg | 191% | |
| Total Carbohydrate | 749.1 g | 272% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 545.8 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 470 mg | 36% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 891 mg | 19% | |
*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.
