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Easy Pumpkin Bars with Cream Cheese Frosting – Perfect Fall Dessert

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These easy pumpkin bars with cream cheese frosting are a quick and delicious fall dessert. Made with simple ingredients, they feature a moist, spiced pumpkin cake and a creamy, tangy frosting, perfect for any gathering or a cozy night in.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ¾ cup (180ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, letting the edges hang over slightly. Lightly grease the parchment with non-stick spray or butter.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
  3. In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently fold together with a rubber spatula until just combined. Do not overmix; a few small streaks of flour are fine.
  5. Scrape the batter into the prepared pan and spread it evenly into the corners. The batter will be thick; aim for an even thickness of about ¼ inch.
  6. Bake for 18-22 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. The center should spring back lightly when touched.
  7. Let the pan cool on a wire rack for at least 30 minutes. The bars must be completely cool before frosting.
  8. While the bars cool, make the frosting: In a medium bowl, beat the softened cream cheese and butter together with a hand mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  9. Add the powdered sugar and vanilla extract, then beat on low speed until combined. Increase to medium-high and beat for another 2 minutes until light and fluffy. Add a pinch of salt if desired.
  10. Once the bars are completely cool, spread the cream cheese frosting evenly over the top using an offset spatula or butter knife.
  11. Use the parchment paper handles to lift the entire block of bars out of the pan. Place on a cutting board and slice into squares or rectangles (about 24 bars, 2×3 inches each). Wipe the knife clean between cuts for neat slices.

Notes

For best results, use room temperature eggs and cream cheese. Do not overmix the batter to avoid tough bars. Let bars cool completely before frosting to prevent melting. Bars can be stored in an airtight container in the refrigerator for up to 5 days. They also freeze well, either frosted or unfrosted, for up to 3 months.

Nutrition

Keywords: pumpkin bars, cream cheese frosting, fall dessert, easy pumpkin recipe, pumpkin bars with cream cheese frosting, sheet pan dessert

Find it online: https://cookluma.com/easy-pumpkin-bars-with-cream-cheese-frosting-perfect-fall-dessert/