Pumpkin Bars With Cream Cheese Frosting (Print version)

Moist spiced pumpkin bars with creamy frosting, perfect autumn treat

# What you need:

→ For the Pumpkin Bars

01 - 1 3/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1/2 cup vegetable oil
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups pumpkin puree (not pumpkin pie filling)

→ For the Cream Cheese Frosting

14 - 8 oz cream cheese, softened
15 - 1/4 cup unsalted butter, softened
16 - 2 cups powdered sugar, sifted
17 - 1 teaspoon vanilla extract
18 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or lightly grease the surface.
02 - In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well blended.
03 - In a separate bowl, whisk vegetable oil, eggs, and vanilla extract until smooth. Add pumpkin puree and mix until thoroughly combined.
04 - Pour the wet ingredients into the dry ingredients. Stir gently just until combined; avoid overmixing to prevent tough texture.
05 - Spread batter evenly in the prepared baking pan. Bake for 22-27 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan before frosting.
06 - Beat cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla extract, and salt; continue beating until light and fluffy.
07 - Spread frosting evenly over the completely cooled bars. Cut into squares and serve immediately or refrigerate for later.

# Expert advice:

01 -
  • The texture is impossibly moist almost like a cross between cake and a soft cookie
  • The cream cheese frosting adds just the right tangy sweetness to balance all those cozy spices
  • They travel beautifully and actually taste better on day two
02 -
  • Let the bars cool completely before frosting or the frosting will melt into an unappetizing mess
  • Room temperature ingredients for the frosting are non negotiable for that silky smooth texture
  • Overmixing the batter will make the bars tough so stop as soon as the flour disappears
03 -
  • Use pure pumpkin puree not pumpkin pie filling or your bars will be overly sweet and have an odd aftertaste
  • The bars are done when the edges just start to pull away from the pan sides and a toothpick comes out clean

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