Description
These pumpkin bars are rich, moist, and perfectly spiced, offering a delightful balance of autumn flavors with a creamy cream cheese frosting. Easy to prepare and bake, they make a perfect dessert or snack for pumpkin lovers throughout the fall season.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice (store-bought or homemade)
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 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 pumpkin pie spice (store-bought or homemade)
- 1/8 teaspoon salt
- Optional: sprinkles for decorating
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (177°C) and grease a 10×15-inch baking pan or line it with parchment paper with enough overhang for easy lifting.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until evenly combined.
- Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin puree, and vanilla extract until fully mixed.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and mix with a mixer or whisk until the batter is thick and well combined.
- Spread Batter and Bake: Spread the batter evenly into the prepared pan, then bake for 28-35 minutes. The bars are done when a toothpick inserted in the center comes out clean. Use aluminum foil tent if edges brown too quickly.
- Cool Bars: Remove from oven and set on a wire rack to cool completely. After about 45 minutes, you may refrigerate to speed cooling.
- Prepare Frosting: Beat softened cream cheese and butter on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, pumpkin pie spice, and salt; beat on low for 30 seconds, then on high speed for 2 minutes. Add extra confectioners’ sugar if desired for thicker consistency.
- Frost Bars: Spread the frosting evenly over the cooled bars. Refrigerate for 30 minutes to set the frosting before slicing for easier and less messy cuts.
- Serve and Store: Enjoy the bars with or without utensils. Store leftover frosted bars tightly covered in the refrigerator for up to 5 days. Unfrosted bars can be stored at room temperature for 3 days or refrigerated for 1 week.
Notes
- Make Ahead: Prepare through step 4, then cover and refrigerate for up to 2 days or freeze for up to 3 months. Freeze sliced or whole. Frost after thawing.
- Special Tools: Use a 10×15-inch baking pan, mixing bowls, whisk, electric mixer, cooling rack, and icing spatula for best results.
- Lining Pan: Parchment paper with overhang helps lift bars easily; otherwise grease the pan well.
- Spices: Pumpkin pie spice may be store-bought or homemade (recommended: 3/4 tsp each ground ginger and nutmeg, 1/4 tsp each ground cloves and allspice plus 1 1/2 tsp cinnamon in batter).
- Oil Substitution: Half applesauce (90g) and half vegetable oil (120ml) can be used for a lighter bar. Melted coconut oil also works as an alternative.
- Pumpkin Puree: Canned pumpkin puree (Libby’s preferred) is recommended for best flavor, but homemade (about 2 cups) works in a pinch.
Nutrition
- Serving Size: 1 bar (approx. 2x2 inches)
- Calories: 280
- Sugar: 25g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
