Description

Moist, spiced pumpkin bars topped with rich, tangy cream cheese frosting. A crowd-pleasing fall dessert perfect for potlucks, holidays, or whenever you’re craving pumpkin goodness.

Ingredients

For the Pumpkin Bars:

1 cup (200 g) granulated sugar
1 cup (200 g) brown sugar, packed
1 cup (240 ml) vegetable oil
4 large eggs
1 can (15 oz / 425 g) pumpkin purée (not pumpkin pie filling)
2 cups (250 g) all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger

For the Cream Cheese Frosting:

8 oz (225 g) cream cheese, softened
½ cup (1 stick / 115 g) unsalted butter, softened
3 cups (360 g) powdered sugar, sifted
1 tsp vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

In a large bowl, whisk together sugars and oil until smooth. Add eggs one at a time, then mix in pumpkin purée.

In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

Gradually fold dry ingredients into wet mixture until just combined.

Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla; beat until fluffy.
Spread frosting evenly over cooled bars. Slice into squares or rectangles to serve.

Notes

For extra flavor, sprinkle chopped pecans or walnuts over the frosting.
Store covered in the refrigerator for up to 5 days.
Bars freeze well (without frosting). Add frosting after thawing.
Make them into cupcakes by adjusting bake time to 18–20 minutes.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert, Bars
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 26g
Sodium: 180mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 65mg