Pumpkin Bars with Cream Cheese Frosting
These delicious pumpkin bars are moist and delicious and frosted with cream cheese frosting. The perfect Thanksgiving dessert recipe everyone will enjoy.
Servings: 24 Bars
Calories: 284kcal
Ingredients
For The Pumpkin Bars
- 2 cups flour
- 1¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ¼ teaspoon ginger
- 4 eggs
- 15 ounce can pumpkin puree
- 1 cup sugar
- ½ cup light brown sugar, packed
- ⅔ cup vegetable oil
For The Cream Cheese Frosting
- 8 ounce cream cheese
- ½ cup butter
- 1 teaspoon vanilla
- 3 cups powdered sugar
Instructions
- Preheat oven to 350°
For The Pumpkin Bars
- In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger and salt. Set aside.
- In a large bowl, mix eggs, pumpkin, sugar, brown sugar and vegetable oil together and beat on low until light and fluffy.
- Add dry ingredients and mix until combined.
- Pour into an ungreased 10 x 15 jelly roll pan and bake for 27-30 minutes until toothpick inserted comes out clean.
- Carefully remove from oven and place on wire rack to cool.
For The Cream Cheese Frosting
- Beat cream cheese, butter and vanilla together in a large bowl with an electric mixer.
- Gradually add powdered sugar and mix until combined.
- Frost pumpkin bars after they have cooled completely and cut into desired size.
Notes
Storage
- Refrigerate for up to 5 days in an airtight container.
- Wrap individual bars in plastic wrap and freeze for up to a month in an airtight, freezer-safe container or heavy-duty freezer bag.
- Defrost overnight if frozen. Then, bring to room temperature before serving.
- Loosely spoon your flour into your measuring cup and level it off with a knife for accurate measuring.
- Mix your wet and dry ingredients until just combined. Overmixing creates dense, tough bars.
- Be sure you buy pumpkin puree and not pumpkin pie filling. They're often sold near one another, and it can be easy to grab the wrong one.
- Your pumpkin squares should be fully cooled before frosting. Even warm squares will cause the frosting to thin and lose its rich, creamy texture.
- For the cleanest cuts, use a very sharp knife, applying as little pressure as possible.
Nutrition
Calories: 284kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 145mg | Potassium: 100mg | Fiber: 1g | Sugar: 28g | Vitamin A: 3043IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg