Pumpkin Bars with Cream Cheese Frosting
These soft pumpkin bars are a step up from a standard sheet cake. They're incredibly moist and dense from the oil and pumpkin puree, with a heavy layer of spice. This is a straightforward, no-mixer recipe that's topped with a thick layer of classic 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 9x9 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.
Notes
Room temperature ingredients mix better. Do not overmix batter.
Did you make this recipe?Let me know how you liked it below!