Pumpkin Bars
Get ready to fall in love with these irresistible Pumpkin Bars, the ultimate autumn-inspired treat! Featuring a moist and tender spiced pumpkin cake as the base, these bars are elevated with a luscious layer of creamy, tangy cream cheese frosting for the perfect balance of flavors. Infused with warming spices like cinnamon, ginger, and cloves, this dessert captures the cozy essence of fall in every bite. Easy to prepare in just 50 minutes, these bars are perfect for holiday gatherings or casual indulgence. With a recipe that yields 24 decadent servings, they're sure to be a crowd-pleaser. Whether you're craving a festive dessert or a quick snack to pair with your favorite fall latte, Pumpkin Bars are the answer to your sweet tooth's seasonal dreams!
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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 ground ginger
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 15 ounces canned pumpkin puree
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In a large mixing bowl, beat together the sugar and vegetable oil until well combined and light. Add the eggs one at a time, beating well after each addition.
Stir in the pumpkin puree until smooth.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
Pour the batter into the prepared baking pan and spread evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the pumpkin bars are baking, prepare the cream cheese frosting. In a medium bowl, beat together the cream cheese, butter, and vanilla extract until smooth and creamy.
Gradually add the powdered sugar, beating until the frosting is smooth and spreadable.
Allow the pumpkin bars to cool completely in the pan on a wire rack. Once cooled, spread the cream cheese frosting evenly over the top.
Cut into 24 bars and serve. Store any leftover bars in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 23.6 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 69 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.
