Pumpkin Latte Cake Bars
Cozy up to the warm, spiced flavors of fall with these irresistible Pumpkin Latte Cake Bars! Combining the creamy richness of pumpkin puree, the bold kick of brewed espresso, and a medley of autumnal spices like cinnamon and nutmeg, these cake bars are the perfect treat for coffee and dessert lovers alike. Baked to perfection with a moist, tender crumb, they’re topped with a luscious cream cheese glaze that’s lightly sweetened with powdered sugar and vanilla for the ultimate indulgence. Easy to prepare in just 50 minutes, this recipe yields 12 delicious bars, making it an ideal choice for holiday gatherings, brunch spreads, or an afternoon pick-me-up with a steaming latte. Try these Pumpkin Latte Cake Bars for a match made in dessert heaven—where pumpkin spice meets coffee magic!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup pumpkin puree
- 0.75 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup vegetable oil
- 2 eggs
- 0.25 cup brewed espresso or strong coffee (cooled)
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 4 ounces cream cheese (softened)
- 2 tablespoons unsalted butter (softened)
- 1 cup powdered sugar
- 1 tablespoon milk (optional for thinning glaze)
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
Stir the cooled espresso or coffee into the wet mixture until combined.
Gradually add the dry ingredients into the wet ingredients and mix until just combined. Avoid overmixing.
Pour the batter into the prepared pan and spread it evenly.
Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack before adding the glaze.
To make the cream cheese glaze, beat the softened cream cheese and unsalted butter together until smooth and creamy.
Gradually add the powdered sugar, vanilla extract, and milk (if needed to thin the glaze). Beat until the glaze is smooth and spreadable.
Spread the cream cheese glaze evenly over the cooled cake.
Cut the cake into 12 bars and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 33.4 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 113 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.
