Pumpkin Cake Bars
Indulge in the cozy flavors of fall with these irresistibly moist and fluffy Pumpkin Cake Bars, topped with a rich and creamy cream cheese frosting. Bursting with the warm spices of cinnamon, ginger, and nutmeg, these easy-to-make dessert bars perfectly balance the sweetness of pumpkin and brown sugar for a taste that’s both comforting and festive. Ready in under an hour, this recipe uses simple pantry staples and comes together effortlessly, making it ideal for holiday gatherings, potlucks, or an everyday treat. Each bite delivers the perfect blend of tender cake and luscious frosting, making these dessert bars a crowd-pleasing favorite. Plus, they’re refrigerator-friendly, so you can enjoy them for days to come!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 8 ounces cream cheese (softened)
- 0.25 cup unsalted butter (softened)
- 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.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
In a large mixing bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Beat until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Do not overmix.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.
To make the cream cheese frosting, beat the softened cream cheese and butter in a large bowl until smooth and creamy.
Add the powdered sugar and vanilla extract, and beat until the frosting is fluffy and well combined.
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
Cut the frosted cake into bars and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
5178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.9 g | 328% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 943 mg | 314% | |
| Sodium | 4376 mg | 190% | |
| Total Carbohydrate | 686.9 g | 250% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 476.3 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 571 mg | 44% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1425 mg | 30% | |
*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.
