Pumpkin Bars with Cream Cheese Frosting
These pumpkin bars with cream cheese frosting are moist, spiced treats that combine the comforting flavors of pumpkin and cinnamon with a luscious and tangy cream cheese topping.
Servings: 24 bars
Calories: 261kcal
Ingredients
For the Batter
- 2 cups all-purpose Flour
- 1/2 teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 teaspoons Cinnamon
- 1/2 teaspoon Allspice
- 1/4 teaspoon Ginger ground
- 1/2 teaspoon Nutmeg
- 3 large Eggs room temperature
- 1 cup dark Brown Sugar
- 1/4 cup granulated Sugar
- 1/4 cup Buttermilk or whole milk
- 15 oz Pumpkin Puree small can
- 2/3 cup vegetable Oil
- 2 teaspoons Vanilla extract
For the Frosting
- 10 oz Cream Cheese room temperature
- 1/2 cup unsalted Butter room temperature
- 4 1/2 cups Confectioners’ Sugar
- 1 teaspoon Vanilla extract
Instructions
Make the Batter
- Preheat the oven to 350°F.
- Grease a 10 x 15 inch jelly roll pan (or cookie sheet with 1” sides), or line it with parchment paper and coat with vegetable baking spray.
- In a large bowl, sift together the Flour, Salt, Baking Soda, Baking Powder, Cinnamon, Allspice, ground Ginger and Nutmeg. Whisk together and set aside.
- In a separate bowl combine the Eggs, Brown Sugar, Sugar, Buttermilk, Pumpkin Puree, Oil and Vanilla, and blend until smooth.
- Pour the wet mixture into the dry mixture and blend with a whisk just until combined.
- Pour the batter into your prepared pan and spread out into an even layer. Bake for approx. 25 minutes, or until the center springs back when pressed lightly.
- Set aside to cool for an hour.
Make the Frosting
- Beat the Cream Cheese and Butter together until combined.
- Add the Confectioners’ Sugar (one cup at a time) and Vanilla, and mix on low for 30 seconds.
- Scrape down the sides of the mixing bowl as you add the Confectioners’ Sugar, then beat on high for 3 minutes, until light and creamy. Scrape the bowl, and mix for 30 seconds more.
- Spread the frosting on the pumpkin cake base, then cut and serve. Garnish with a dusting of cinnamon, or sprinkle.
Notes
Use room temperature ingredients for the cream cheese frosting to achieve a smooth texture.
Don't overmix the batter; mix until just combined to avoid dense bars. To test for doneness, insert a toothpick into the center – it should come out with a few moist crumbs. Also, the center should spring back when pressed lightly. Allow the pumpkin base to cool completely before frosting to prevent the frosting from melting. For a decorative touch, sprinkle cinnamon or nutmeg on top of the cream cheese frosting. When cutting the bars, using a warm knife can result in cleaner cuts.
Don't overmix the batter; mix until just combined to avoid dense bars. To test for doneness, insert a toothpick into the center – it should come out with a few moist crumbs. Also, the center should spring back when pressed lightly. Allow the pumpkin base to cool completely before frosting to prevent the frosting from melting. For a decorative touch, sprinkle cinnamon or nutmeg on top of the cream cheese frosting. When cutting the bars, using a warm knife can result in cleaner cuts.
Nutrition
Calories: 261kcal | Carbohydrates: 44g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 146mg | Potassium: 107mg | Fiber: 1g | Sugar: 34g | Vitamin A: 3069IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg