Print

Easy Pumpkin Bars with Cream Cheese Frosting: Best Fall Dessert

Easy pumpkin bars with cream cheese frosting - featured image
Print Recipe

These Easy Pumpkin Bars with Cream Cheese Frosting are soft, moist, and perfectly spiced, topped with a tangy cream cheese frosting. They’re quick to make, use simple ingredients, and are perfect for fall gatherings, weeknight baking, or holiday dessert tables.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves (optional)
  • ½ teaspoon salt
  • 4 large eggs (room temperature)
  • 1 can (15 ounces) pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 cup vegetable oil (or canola oil)
  • 8 ounces cream cheese (full-fat, softened to room temperature)
  • ½ cup unsalted butter (softened to room temperature)
  • 3 cups powdered sugar (sifted if desired)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray, or line it with parchment paper for easy removal.
  2. In a large bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 1 ½ cups granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt. Whisk until evenly combined.
  3. In a separate medium bowl, whisk together the wet ingredients: 4 large eggs, 1 can (15 ounces) pumpkin puree, and 1 cup vegetable oil. Whisk until smooth and well combined.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to fold everything together until just combined. Do not overmix—a few small lumps are fine.
  5. Pour the batter into the prepared pan. Use your spatula to spread it evenly into all corners. Tap the pan on the counter a couple times to release any air bubbles.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should be lightly golden and pulling away from the sides of the pan.
  7. Let the bars cool completely in the pan on a wire rack. This is crucial—if you frost them while warm, the frosting will melt. Allow at least 1 to 2 hours.
  8. While the bars cool, make the cream cheese frosting. In a medium bowl, beat 8 ounces of softened cream cheese and ½ cup softened unsalted butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  9. Add 1 teaspoon vanilla extract and a pinch of salt, then beat again to combine.
  10. Gradually add the 3 cups of powdered sugar, about ½ cup at a time, beating on low speed after each addition. Once all sugar is added, increase speed to medium and beat for another 2 minutes until light, fluffy, and spreadable.
  11. Spread the frosting evenly over the completely cooled bars. Use an offset spatula or the back of a spoon to get a nice, even layer.
  12. Slice and serve. For clean slices, wipe your knife clean between cuts. Cut into 24 squares.

Notes

For best results, use room temperature eggs and cream cheese. Do not overmix the batter. Let bars cool completely before frosting. For clean slices, chill bars for 30 minutes before cutting. Store leftovers in an airtight container in the refrigerator for up to 5 days. Bars can be frozen unfrosted for up to 3 months.

Nutrition

Keywords: pumpkin bars, cream cheese frosting, fall dessert, easy pumpkin bars, pumpkin dessert, pumpkin bars with cream cheese frosting

Find it online: https://gleamgulp.com/easy-pumpkin-bars-with-cream-cheese-frosting-best-fall-dessert/