Pumpkin Bars W Cream Cheese Frosting
Elevate your fall dessert game with these irresistible Pumpkin Bars with Cream Cheese Frosting! Bursting with warm spice flavors of cinnamon and nutmeg, these moist, tender bars are made with real pumpkin puree and topped with a luscious layer of smooth and tangy cream cheese frosting. Perfectly balanced in sweetness and spice, this easy-to-make treat bakes in just 30 minutes, making it an ideal choice for holiday gatherings, potlucks, or a cozy dessert at home. Whether you’re indulging in the rich cream cheese topping or savoring the fluffy, spiced pumpkin base, these bars are guaranteed to be a crowd-pleaser. Plus, they store beautifully in the refrigerator, staying fresh for up to five days—though they’re so delicious, they likely won’t last that long!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cups canned pumpkin puree
- 0.5 cups vegetable oil
- 0.25 cups unsalted butter, melted and cooled
- 4 large eggs
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 tablespoon milk (optional, for thinning frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan, or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, combine the pumpkin puree, vegetable oil, melted butter, eggs, and vanilla extract. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the bars comes out clean.
While the bars are baking, prepare the cream cheese frosting. In a medium bowl, use an electric mixer to beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy. If the frosting is too thick, add milk 1 teaspoon at a time until the desired consistency is reached.
Remove the pumpkin bars from the oven and allow them to cool completely in the pan on a wire rack.
Once the bars are fully cooled, spread the cream cheese frosting evenly over the top with a spatula or knife.
Cut into 20 evenly sized bars and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
6254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.0 g | 394% | |
| Saturated Fat | 131.1 g | 656% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 1254 mg | 418% | |
| Sodium | 4439 mg | 193% | |
| Total Carbohydrate | 838.8 g | 305% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 624.8 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 597 mg | 46% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1449 mg | 31% | |
*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.
