Pumpkin Bar
Soft, spiced, and topped with a dreamy cream cheese frosting, these Pumpkin Bars are the perfect fall-inspired treat. Made with canned pumpkin puree, warm spices like cinnamon, nutmeg, and ginger, and a tender crumb, each bite delivers that cozy autumn flavor you crave. The recipe is quick and easy, taking just 20 minutes of prep before baking to a golden perfection. The tangy cream cheese frosting pairs beautifully with the moist, spiced base, making these bars irresistible for seasonal gatherings or everyday indulgence. Ideal for serving a crowd, this dessert is a must-try for pumpkin lovers and a sweet centerpiece for your fall desserts lineup.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1.5 cups White granulated sugar
- 1 cup Vegetable oil
- 4 large Eggs
- 1 can (15 ounces) Canned pumpkin puree
- 8 ounces Cream cheese
- 4 tablespoons Unsalted butter
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, whisk together the sugar and vegetable oil until combined. Add the eggs one at a time, beating well after each addition.
Stir in the canned pumpkin puree until the mixture is smooth and fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring just until no streaks of flour remain. Be careful not to overmix.
Pour the batter into the prepared baking dish and spread it out evenly using a spatula.
Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the pumpkin bars cool completely in the pan.
While the bars are cooling, make the cream cheese frosting. In a medium bowl, beat together the cream cheese and butter using an electric mixer until smooth and creamy.
Gradually add the powdered sugar while mixing on low speed. Once fully incorporated, add the vanilla extract and beat on high speed until the frosting is light and fluffy.
Spread the frosting evenly over the cooled pumpkin bars. Use a spatula for a smooth finish.
Cut the bars into 24 squares or your desired size. Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 23.3 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 68 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.
