Pumpkin Bars
These Pumpkin Bars are moist, thick, and perfectly flavored with pumpkin puree and pumpkin pie spice. Topped with silky cream cheese frosting, they are super easy to make and will be a big hit at any Fall gathering!
Servings: 16 bars
Ingredients
For the Pumpkin Bars:
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 4 teaspoon pumpkin pie spice *
- 2 large eggs
- 1 egg yolk
- 1 ½ teaspoon vanilla extract
- 1 cup pumpkin puree not pie mix
- ½ cup granulated sugar
- 1 cup dark brown sugar packed
- 1 cup unsalted butter melted and hot
For the frosting:
- 5 ounces cream cheese brick style, full fat, softened
- 4 ½ tablespoon unsalted butter softened
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
Instructions
Pumpkin Bar Base:
- Preheat the oven to 325°F and line a 9x13 inch baking pan or dish with parchment. There should be an overhang on two sides.
- In a medium bowl, whisk together the flour, baking powder, kosher salt, and pumpkin pie spice mix. Set aside.
- Melt the butter in a large microwave-safe bowl. You can also do this over a pot of simmering water.
- While the butter is still hot, whisk in the sugars until smooth. Then, add the eggs and egg yolks until smooth and emulsified.
- Add the vanilla extract and the pumpkin puree to the butter mixture and whisk until smooth.
- Add the flour mixture to the bowl with the pumpkin mixture and whisk until just combined. Like with cake and cookies, you don’t want to over-mix the batter at this stage.
- Pour the batter into the prepared baking dish. Even out with an offset spatula for an even bake. Bake for 25-28 minutes or until a cake tester comes out clean. Place the cake pan on a wire rack and cool completely.
Cream Cheese Frosting:
- Beat together softened butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer until smooth.
- Add the confectioner’s sugar and mix until completely smooth. Start on a low speed to prevent the powdered sugar from going everywhere.
- Add the vanilla extract and lemon juice and mix to combine.
- Dollop the frosting on the cooled cake and spread it with an offset spatula. You can make it perfectly smooth or swirl it decoratively. Slice into bars and serve.
Video
Notes
* 2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice Yield – 9x13 Baking Dish. Presentation – Once frosted, slice the cake with a knife dipped in hot water that has been wiped dry. Then, slice the cake while the knife is still warm, giving the frosting and cake a clean, attractive cut. Repeat between slices. Variations – Add toasted pecans to the batter and top with candied pecans for a delicious nutty variation. Storage –Once frosted, store in the refrigerator in an air-tight container. You can wrap well and store at room temperature, unfrosted, for up to 5 days. I found it tasted best for three days. You can freeze unfrosted cake well-wrapped for up to 2 months.
1 1/4 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice Yield – 9x13 Baking Dish. Presentation – Once frosted, slice the cake with a knife dipped in hot water that has been wiped dry. Then, slice the cake while the knife is still warm, giving the frosting and cake a clean, attractive cut. Repeat between slices. Variations – Add toasted pecans to the batter and top with candied pecans for a delicious nutty variation. Storage –Once frosted, store in the refrigerator in an air-tight container. You can wrap well and store at room temperature, unfrosted, for up to 5 days. I found it tasted best for three days. You can freeze unfrosted cake well-wrapped for up to 2 months.
Nutrition
Calories: 336kcal | Carbohydrates: 39g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 143mg | Potassium: 98mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3002IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg