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Pumpkin Bars with Spiced Cream Cheese Frosting

Delightful pumpkin bars topped with a creamy spiced cream cheese frosting, capturing the essence of autumn in every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Bars
  • 1 can (15 oz) pure pumpkin puree
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 1 cup vegetable oil Can be substituted with melted coconut oil.
  • 2 cups all-purpose flour Can be substituted with a gluten-free blend.
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
For the Frosting
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and eggs until smooth.
  3. Add the oil and mix until fully incorporated.
  4. In another bowl, combine the flour, baking powder, and spices. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
  5. Pour the batter into the prepared pan, smoothing it into an even layer.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the bars cool completely in the pan on a wire rack before frosting.
  8. Tip: The longer you allow the bars to cool, the easier they will be to slice!
Frosting the Bars
  1. In a mixing bowl, beat the softened cream cheese and butter until fluffy.
  2. Gradually add the powdered sugar, and continue to mix until smooth.
  3. Stir in the vanilla extract and cinnamon to create your spiced frosting.
  4. Spread the frosting evenly over the cooled pumpkin bars, and cut them into squares.

Notes

Store any leftovers in an airtight container in the refrigerator for up to a week. They can also be kept at room temperature for a day if covered. For freezing, wrap the bars tightly in plastic wrap or foil, then place in an airtight container for up to three months.