Pumpkin Bars with Cream Cheese Icing
Get ready to savor autumn in every bite with these irresistibly moist Pumpkin Bars with Cream Cheese Icing! Infused with warm spices like cinnamon and nutmeg, and made luscious with real pumpkin puree, these bars are the perfect treat for fall gatherings or cozy nights in. Topped with a velvety cream cheese icing that’s just the right balance of sweet and tangy, this dessert is as visually stunning as it is delicious. Easy to make in just under an hour, these bars are ideal for feeding a crowd, whether for holiday parties or potlucks. With a soft, cake-like texture and a rich frosting, these pumpkin bars promise to be the favorite on any dessert table. Perfectly spiced, beautifully frosted, and made with staple ingredients—you won’t want to miss this ultimate fall dessert recipe!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup pumpkin puree
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In another bowl, combine the pumpkin puree, sugar, vegetable oil, and eggs. Mix well until smooth and fully combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the pumpkin bars to cool completely in the pan before applying the icing.
To make the cream cheese icing, beat the softened cream cheese and unsalted butter together in a medium bowl using a hand or stand mixer until smooth and creamy.
Add the vanilla extract and gradually mix in the powdered sugar, 1 cup at a time, until the icing is smooth and spreadable.
Spread the cream cheese icing evenly over the cooled pumpkin bars.
Cut into squares or rectangles and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 273 mg | 12% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 42.4 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 82 mg | 2% | |
*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.
