why make this recipe
Pumpkin Bars with Cream Cheese Frosting are a perfect treat for autumn. They are moist, spiced, and have a creamy topping that adds a delightful richness. This recipe is easy to follow and great for gatherings, holidays, or just a sweet craving. They are enjoyed by both kids and adults, making them a versatile dessert for any occasion.
how to make Pumpkin Bars with Cream Cheese Frosting
Ingredients:
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, whisk together pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add to the wet mixture until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely in the pan.
- For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
- Once the bars are cool, spread the cream cheese frosting over the top.
- Cut into squares and serve.
how to serve Pumpkin Bars with Cream Cheese Frosting
Serve these pumpkin bars as a delightful snack or dessert. They go well with a cup of coffee or tea. You can display them on a platter and add some cinnamon sticks or fall leaves for decoration.
how to store Pumpkin Bars with Cream Cheese Frosting
Store any leftover bars in an airtight container in the refrigerator. They will stay fresh for up to one week. You can also cover them with plastic wrap before placing them in the container to keep them moist.
tips to make Pumpkin Bars with Cream Cheese Frosting
- Use fresh pumpkin puree for the best flavor, or store-bought if you’re short on time.
- Make sure your cream cheese and butter are at room temperature for easier mixing.
- Do not overmix the batter; mix until just combined to keep the bars soft.
- For a little extra flavor, sprinkle some chopped nuts on top of the frosting.
variation
You can add chocolate chips to the batter for a sweeter twist. Another variation is to substitute the cream cheese frosting with a simple dusting of powdered sugar for a lighter option.
FAQs
Q: Can I use canned pumpkin?
A: Yes, canned pumpkin puree works perfectly in this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling with added spices.
Q: How can I tell when the bars are done baking?
A: Use a toothpick and insert it into the center of the bars. If it comes out clean or with a few crumbs, they are ready.
Q: Can I freeze these pumpkin bars?
A: Yes, you can freeze the unfrosted bars. Wrap them tightly in plastic wrap and place them in an airtight container. Thaw them in the refrigerator before serving.
Pumpkin Bars with Cream Cheese Frosting
Moist and spiced pumpkin bars topped with creamy cream cheese frosting, perfect for autumn gatherings.
- Total Time: 45 minutes
- Yield: 12 servings 1x
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Whisk together pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Mix the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in another bowl. Gradually add to the wet mixture until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely in the pan.
- Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
- Spread the cream cheese frosting over the cooled bars.
- Cut into squares and serve.
Notes
For best flavor, use fresh pumpkin puree. Ensure cream cheese and butter are at room temperature for easier mixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 20g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
