Description
Delight in these moist and tender Pumpkin Bars topped with a creamy, luscious cream cheese frosting. This easy-to-make dessert combines warm spices with the natural sweetness of pumpkin, perfect for cozy fall gatherings or anytime you crave a comforting treat.
Ingredients
Scale
Wet Ingredients
- 1 cup vegetable oil (or melted coconut oil for subtle tropical notes)
- 4 large eggs, room temperature
- 2 cups granulated sugar
- 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
Cream Cheese Frosting
- 8 oz cream cheese, softened completely
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- Pinch of salt
Instructions
- Prepare Your Pan and Oven: Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking pan with butter or cooking spray. For extra insurance against sticking, line the pan with parchment paper, leaving some overhang to easily lift the finished bars out.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil and eggs until smooth and slightly frothy. Add granulated sugar and whisk vigorously for about 30 seconds until well combined. Stir in the pumpkin puree until the mixture is completely smooth and uniformly orange in color.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to evenly distribute the spices throughout the mixture.
- Create the Batter: Gradually fold the dry ingredients into the pumpkin mixture using a wooden spoon or spatula. Mix just until combined, taking care not to overmix to ensure tender bars.
- Bake to Perfection: Pour the batter into the prepared pan and spread it evenly with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs and the top springs back lightly when touched.
- Make the Cream Cheese Frosting: While the bars cool completely, beat the softened cream cheese and butter together until light and fluffy, about 3-4 minutes. Gradually add the sifted powdered sugar, beating until smooth. Mix in the vanilla extract and a pinch of salt until perfectly combined.
- Frost and Serve: Once the pumpkin bars are completely cool to the touch (this is essential to prevent the frosting from melting), spread the cream cheese frosting evenly over the top. Cut into squares and serve immediately.
Notes
- Ensure the bars are completely cooled before frosting to prevent melting.
- Use parchment paper for easy removal and clean cutting of bars.
- Do not overmix the batter to keep the texture tender and moist.
- Room temperature eggs help create a smoother batter.
- Substitute vegetable oil with melted coconut oil for a subtle tropical flavor twist.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
