Pumpkin Bars

5 from 2 votes

Pumpkin Bars are packed with fall flavor and the perfect way to showcase the season. A moist and tender cake covered with a fluffy cream cheese frosting. Delicious!

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: servings (approximately 3x3 inch sized pieces)

Calories: 426kcal

Author: Jennifer Fishkind

Ingredients

Pumpkin Cake

1¾ cups all-purpose flour
1½ teaspoons ground cinnamon
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
15 ounce can 100% pure pumpkin puree (Libby’s brand)
1 cup granulated sugar
½ cup light brown sugar packed
½ cup canola oil
2 large eggs room temperature
2 teaspoons vanilla extract

Cream Cheese Frosting

8 ounces block cream cheese softened to room temperature
6 tablespoons unsalted butter softened to room temperature
2 cups powdered sugar sifted
1 tablespoon heavy cream
1 teaspoon vanilla extract

Instructions

Preheat oven to 350° F. Spray a 9x13 inch straight sided metal baking pan with non-stick baker’s spray and set aside.
To a small bowl combine together the all-purpose flour, ground cinnamon, baking soda, salt, ground ginger and ground nutmeg. Set aside.
1¾ cups all-purpose flour, 1½ teaspoons ground cinnamon, ¾ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg
To a large mixing bowl whisk together the pure pumpkin puree, granulated sugar and light brown sugar until completely combined.
15 ounce can 100% pure pumpkin puree, 1 cup granulated sugar, ½ cup light brown sugar
Add the canola oil, eggs and vanilla extract to the bowl of wet ingredients. Whisk until smooth and the eggs are fully incorporated.
½ cup canola oil, 2 large eggs, 2 teaspoons vanilla extract
Add the dry ingredients to the bowl of wet ingredients. Whisk just until combined and no lumps, or dry streaks of flour remain. Scrape down the sides and bottom of the bowl to ensure the pumpkin cake batter is evenly mixed.
Spread the pumpkin bar batter evenly into the prepared 9x13 baking pan. Use an offset spatula to smooth the batter to an even thickness to ensure the bars bake up to a uniform thickness.
Bake the pumpkin bars for 25-30 minutes or a toothpick inserted into the center comes out clean or with just a couple moist crumbs.
Allow the pumpkin bars to cool completely to room temperature before adding the cream cheese frosting.
To make the cream cheese frosting add the cream cheese and unsalted butter to a large mixing bowl. Beat on medium speed, using a handheld mixer, for 1 minute or until smooth and creamy.
8 ounces block cream cheese, 6 tablespoons unsalted butter
Add the powdered sugar and mix until fully incorporated. Add the heavy cream and vanilla extract. Mix for 1-2 minutes or until the frosting is smooth, light and fluffy.
2 cups powdered sugar, 1 tablespoon heavy cream, 1 teaspoon vanilla extract
Using an offset spatula, spread the cream cheese frosting evenly over the cooled pumpkin bars. Cut into squares and serve.

Notes

Storage :

To Store: These pumpkin bars should be stored in the refrigerator, in a covered container, for up to 3 days.
To Freeze: You can freeze the baked, cooled, unfrosted pumpkin bars in the freezer for up to 2 months. Be sure to wrap the bars tightly in plastic wrap before freezing. Thaw the pumpkin bars completely in the refrigerator before frosting and serving.
To Make Ahead: The cream cheese frosting can be made up to 24 hours in advance. Tightly cover with plastic wrap and refrigerate. Set the frosting out at room temperature to soften to a spreadable consistency before frosting the cooled pumpkin bars.

Tips:

These pumpkin bars can be refrigerated for 30 minutes to firm up slightly making them easier to slice or to lift out of the pan in one piece.
This recipe was developed and tested using a canned commercial brand (Libby’s brand) of 100% pumpkin puree. Fresh homemade pumpkin purees tend to have too much moisture to them than the canned brands, which can affect the final texture of the baked pumpkin bars.
You can substitute 2 teaspoons of pumpkin pie spice blend for the spices used in the recipe for convenience if you do not have individual spices in your pantry.
You can add a dusting of ground cinnamon or a sprinkle of chopped nuts to the cream cheese icing before slicing and serving.
The pumpkin dessert bars are done baking when a toothpick inserted into the center comes out clean or with just a couple moist crumbs.

Nutrition