Description
These pumpkin bars are moist, flavorful, and perfectly spiced, topped with a creamy, smooth cream cheese frosting that complements the autumnal pumpkin flavor. Ideal for fall gatherings or a cozy dessert, they balance sweetness and spice effortlessly with a tender crumb and rich frosting.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 2 teaspoons store-bought or homemade pumpkin pie spice*
Wet Ingredients
- 1 cup (240ml) vegetable oil*
- 3 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 1/3 cup (65g) granulated sugar
- 2 tablespoons (30ml) pure maple syrup
- 1 (15 ounce) can pumpkin puree*
- 1 and 1/2 teaspoons pure vanilla extract
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon store-bought or homemade pumpkin pie spice*
- 1/8 teaspoon salt
- Optional: sprinkles for decorating
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Grease a 10×15-inch baking pan or line it with parchment paper leaving an overhang for easy removal of the bars.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice until evenly combined. Set aside.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin puree, and pure vanilla extract until smooth and combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients and use a mixer or whisk to combine thoroughly until the batter is thick and uniform.
- Bake the Bars: Spread the batter evenly into the prepared baking pan. Bake for 28 to 35 minutes, checking doneness by inserting a toothpick in the center – it should come out clean when done. Tent with foil if edges brown too quickly.
- Cool Bars: Remove from oven and place pan on a wire rack to cool completely. After about 45 minutes, you can refrigerate the bars to speed cooling before frosting.
- Make Frosting: Using a handheld or stand mixer fitted with paddle or whisk attachment, beat cream cheese and butter on high until smooth and creamy. Add confectioners’ sugar, vanilla extract, pumpkin pie spice, and salt. Beat on low speed for 30 seconds, then high for 2 minutes. Add extra confectioners’ sugar if a thicker consistency is desired.
- Frost Bars: Spread the cream cheese frosting evenly on the cooled bars. Refrigerate for 30 minutes to help set the frosting, making slicing easier and neater.
- Serve and Store: Slice and serve bars. Store leftover frosted bars tightly covered in the refrigerator for up to 5 days. Unfrosted bars can be stored at room temperature for up to 3 days or refrigerated for up to 1 week.
Notes
- Make Ahead: Prepare through step 4 and refrigerate covered up to 2 days or freeze up to 3 months. Frost when ready to serve. Frosted bars freeze well up to 3 months.
- Lining Pan: Parchment paper with overhang helps lift bars out as a whole for easier slicing or serve sliced in the pan.
- Spices: Pumpkin pie spice can be store-bought or homemade. Substitute individual spices as 3/4 tsp each ground ginger and nutmeg, 1/4 tsp each cloves and allspice, plus the 1 1/2 tsp cinnamon as called for.
- Oil Alternative: Substitute half the vegetable oil with unsweetened applesauce (1/2 cup applesauce + 1/2 cup oil) for a moister, slightly healthier bar.
- Pumpkin Purée: Canned pumpkin puree is preferred for flavor and consistency; use 2 cups homemade puree if necessary.
Nutrition
- Serving Size: 1 bar (approximately 2x2 inch)
- Calories: 280
- Sugar: 23g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
