These delicious Pumpkin Bars are simply to die for! Moist and perfectly-spiced pumpkin cake bars are topped with a cream cheese frosting for a decadent and tasty fall dessert that the whole family will love. They’re easy and quick to make!
What’s in this Pumpkin Bars recipe?
Pumpkin puree and pumpkin pie spice add the best pumpkin-flavor to these cake-y dessert bars, and the cream cheese frosting is so quick to whip up!
- Flour: All-purpose flour adds structure to the cake bars.
- Baking Powder & Soda: Use both for leavening.
- Sugar: Granulated sugar adds the perfect sweetness.
- Pumpkin Puree: Use plain pumpkin puree–do not use pumpkin pie filling (which already has sugar and spices in it).
- Pumpkin Pie Spice: This festive mix of spices adds delicious flavor.
- Cinnamon: A hint of cinnamon adds more warmth.
- Eggs: Adds moisture to the pumpkin bars and helps bind ingredients together.
- Canola Oil: Adds moisture to the cake batter.
- Cream Cheese: The base of our cream cheese frosting.
- Butter: Use unsalted butter to add more richness and moisture into the frosting.
- Sour Cream: This is the perfect ingredient to add moisture.
- Vanilla Extract: Adds a hint of vanilla flavor to the frosting.
- Powdered Sugar: Creates a lighter and fluffier texture to the frosting.
Pro Tip: If you want a little crunch on top, sprinkle some roasted chopped pecans on top of the cream cheese frosting to finish!
What can I use on top of these pumpkin bars, besides cream cheese frosting?
The cream cheese frosting is the perfect complement for these pumpkin squares if you ask me, but you can change up the topping if you like. Use a brown sugar frosting, buttercream, or keep it simple with a dusting of powdered sugar.
No. Be sure to use a plain pumpkin puree for these bars. Pumpkin pie filling has sugar and spices mixed in already, so it will really change the flavor of your bars.
The frosting can be made up to 2 days ahead. Keep refrigerated and in an airtight container until ready to use. When ready to use, place the frosting in a mixing bowl and mix on medium speed about 1-2 minutes or until fluffy and refreshed.
Pumpkin bars will take between 25-30 minutes to bake in the oven at 350°F. To check if they’re done, insert a toothpick into the middle–when it comes out clean (no batter), they’re ready.
I used a rimmed sheet pan (11×15) to make these easy pumpkin bars. It creates the best thickness so that they bake into moist squares. If you want to use a different pan, it will affect the baking time, so keep an eye on them.
How to Store and Reheat
Store leftover pumpkin bars in an airtight container for up to 3 days. Because of the cream cheese frosting, they do need to be refrigerated. These frosted bars are best served at room temperature.
How to Freeze
Freeze pumpkin squares in a freezer-safe container or resealable bag for up to 3 months. Thaw in the fridge before reheating or serving. I recommend freezing them without the frosting for best results, but you can freeze them with the frosting if you prefer.
Serving Suggestions
If you want to add an extra dazzle, drizzle these easy pumpkin bars with caramel sauce and top with roasted nuts to serve. They pair delightfully with your favorite fall coffee drink, like a pumpkin spice latte or honey almond milk flat white.
5-Star Review
“These pumpkin bars are so delicious! They are soft & moist & the cream cheese frosting is so creamy & perfect on top!” – Natalie
Pumpkin Bars with Cream Cheese Frosting
Equipment
Ingredients
For the Cake
- 2 cups all-purpose flour 240 grams
- 2 teaspoons baking powder 8 grams
- 1 teaspoon baking soda 6 grams
- ½ teaspoon kosher salt
- 1½ teaspoons ground cinnamon 5 grams
- 1½ teaspoons pumpkin pie spice 5 grams
- 2 cups granulated sugar 400 grams
- 1 cup canola oil 100 grams
- 4 large eggs 200 grams
- 15 ounces pumpkin puree 425 grams (1 can) – NOT pumpkin pie filling
For the Frosting
- 8 ounces cream cheese 227 grams, room temperature (1 brick)
- 5 tablespoons unsalted butter 71 grams, softened but still cool
- 2 tablespoons sour cream 28 grams, room temperature
- ½ teaspoon pure vanilla extract 2 grams
- ⅛ teaspoon kosher salt
- 1½ cups powdered sugar 170 grams
For Topping
- 1 cup roasted chopped pecans 114 grams, optional
Instructions
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Preheat oven to 350°F, position the oven rack to the middle position, and spray a rimmed sheet pan (11×15 inches) with nonstick baking spray. Set aside.
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In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and pie spice together. Set aside.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt, 1½ teaspoons ground cinnamon, 1½ teaspoons pumpkin pie spice
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In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and oil together on medium speed until well incorporated, about 1 minute.2 cups granulated sugar, 1 cup canola oil
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Add eggs, one at a time, mixing well after each addition.4 large eggs
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Add pumpkin puree and mix for 1 minute.15 ounces pumpkin puree
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Set the mixer to the lowest speed and add the flour (1 cup at a time) until no flour is visible. Turn mixer to medium speed and beat 1-2 minutes, or until smooth and flour is completely incorporated.
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Pour the pumpkin batter into the prepared pan and rap the pan on the counter to release any batter bubbles.
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Bake 25-33 minutes, or until a toothpick inserted in the middle comes out clean.
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Transfer the cake to a wire cooling rack to cool completely.
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While the cake cools, make the frosting. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed for 1 minute.8 ounces cream cheese
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Add the butter and mix until incorporated, about 1 minute.5 tablespoons unsalted butter
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Add the sour cream, vanilla extract, and salt. Reduce the speed to medium and beat for an additional 1 minute.2 tablespoons sour cream, ½ teaspoon pure vanilla extract, ⅛ teaspoon kosher salt
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Add the powdered sugar and beat until fluffy and smooth, about 2-3 minutes.1½ cups powdered sugar
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Frost the cooled cake with the frosting, top with pecans (if desired), cut into squares, and serve.1 cup roasted chopped pecans
Video
Notes
- Use a rimmed sheet pan for the cake and spray it with non-stick spray for easy removal.
- Don’t use pumpkin pie filling. Instead, get pure pumpkin (or make your own pureed pumpkin).
- When you pour the cake mix into the pan, tap the pan firmly to get rid of any air bubbles.
- Bake the cake in a pre heated oven.
- Let the cake cool completely before icing it.
- The frosting can be made up to 2 days ahead. Keep refrigerated and in an airtight container until ready to use. When ready to use, place the frosting in a mixing bowl and mix on medium speed about 1-2 minutes or until fluffy and refreshed.
Nutrition
More Baked Pumpkin Treats We Love
- Pumpkin Cookies
- Pumpkin Roll
- Pumpkin Caramel Poke Cake
- Oatmeal Pumpkin Bread
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