Description
Moist pumpkin bars packed with warm spices and topped with tangy cream cheese frosting. Perfect for potlucks or fall desserts.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 4 large eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 15 ounces pumpkin puree (one can)
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Turn your oven to 350°F and grease a 9×13-inch pan, then line it with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat eggs, sugar, oil, and pumpkin puree until smooth.
- Fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Let the bars cool completely on a wire rack.
- Beat cream cheese and butter until fluffy, then gradually add powdered sugar, vanilla, and salt.
- Frost the cooled bars with the cream cheese frosting.
- Cut into 24 squares and serve.
Notes
- Use pure pumpkin puree only, not pie filling.
- Let cream cheese and butter sit out for at least an hour before making frosting.
- Cool bars completely before frosting them.
- Store frosted bars in the fridge for up to 5 days.
- Chill frosted bars for 30 minutes before cutting for clean slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg