Ingredients (~12 bars)
Pumpkin Bars
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 2 large eggs, room temperature
- 1/2 cup brown sugar, packed
- 1/4 cup white sugar
- 3/4 cup (half of a 15-oz can) pumpkin puree
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Cream Cheese Frosting
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 4 oz (1/2 block) cream cheese, room temperature
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1 pinch of salt
Make the Pumpkin Bars
Preheat the oven to 350°F. Lightly grease a 9×9 inch baking pan or line it with parchment paper, leaving an overhang to lift the bars out later.
In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
In a separate medium bowl, beat the wet ingredients and sugars. Whisk the eggs, brown sugar, white sugar, oil, vanilla, and pumpkin puree until well blended.
Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just combined. Do not overmix; a few lumps in the batter are fine.
Pour the batter into the prepared 9×9 pan and spread it evenly with an offset spatula.
Bake for ~25-30 minutes, or until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and transfer it to a wire rack. Let the bars cool completely in the pan for ~1-2 hours.
Make the Frosting
While the bars cool, make the frosting. In a medium bowl, beat the room-temperature cream cheese and butter with a hand mixer (or by hand) until combined and smooth.
Add the powdered sugar, vanilla, and pinch of salt. Beat on low speed until the sugar is incorporated, then switch to high and beat for ~2-3 minutes until the frosting is light and creamy. Scrape the sides of the bowl and mix once more.
Once the bars are completely cool, spread the cream cheese frosting evenly over the top.
Chilling the bars for at least 30 minutes before serving makes them denser and easier to slice cleanly.
Pumpkin Bars with Cream Cheese Frosting
Ingredients
Pumpkin Bars
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 2 large eggs room temperature
- 1/2 cup brown sugar packed
- 1/4 cup white sugar
- 3/4 cup pumpkin puree half of a 15-oz can
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Cream Cheese Frosting
- 1/4 cup unsalted butter 1/2 stick, room temperature
- 4 oz cream cheese 1/2 block, room temperature
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350°F and grease a 9×9 inch pan.
- Whisk dry ingredients in a large bowl: flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- In another bowl, beat wet ingredients and sugars: eggs, brown sugar, white sugar, oil, vanilla, and pumpkin puree.
- Combine wet and dry ingredients, mixing until just blended.
- Pour batter into prepared pan and spread evenly.
- Bake 25-30 minutes until toothpick comes out clean.
- Cool completely in pan for 1-2 hours.
- Beat cream cheese and butter until smooth.
- Add powdered sugar, vanilla, and salt. Beat 2-3 minutes until creamy.
- Spread frosting over cooled bars.
- Chill 30 minutes before serving.
