Pumpkin Bars with Cream Cheese Frosting
These pumpkin bars with cream cheese frosting are moist, full of autumn flavors, and perfect for gatherings or as a comforting snack.
Ingredients
For the Pumpkin Bars
- 1 cup granulated sugar sweetness
- 1 cup brown sugar, packed moisture and depth of flavor
- 1 cup vegetable oil richness
- 4 large eggs binding agent and structure
- 1 15 oz can pumpkin puree moistness and flavor
- 2 cups all-purpose flour base structure
- 2 tsp baking powder leavening agent
- 2 tsp ground cinnamon warm spice flavor
- 1 tsp baking soda leavening agent
- ½ tsp salt enhances flavors
- ½ tsp ground ginger spice warmth
- ¼ tsp ground cloves aromatic flavor
- ¼ tsp ground nutmeg depth and warmth
For the Cream Cheese Frosting
- 8 oz cream cheese, softened richness in frosting
- ½ cup unsalted butter, softened texture and richness
- 2 cups powdered sugar sweetness and texture
- 1 tsp vanilla extract flavor enhancement
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and dust it with flour.
- In a large bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
- Add eggs one at a time, mixing well after each addition, and then stir in pumpkin puree.
Mixing Ingredients
- In another bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, ginger, cloves, and nutmeg.
- Gradually add the dry mixture to the wet ingredients, mixing gently until fully incorporated.
Baking
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Making the Frosting
- Let the bars cool to room temperature. In a bowl, beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until fluffy.
Finishing Touches
- Spread the cream cheese frosting over the cooled pumpkin bars.
- Cut into squares and serve.
Notes
Store in an airtight container at room temperature for a few days, or refrigerate for up to a week. They can be frozen for up to three months.