Description
These Pumpkin Bars are the quintessential fall treat impossibly moist, perfectly spiced, and topped with a thick, tangy layer of cream cheese frosting. This incredibly easy recipe yields a tender, cake-like bar packed with pumpkin flavor, making it a guaranteed crowd-pleaser for any autumn gathering.
Ingredients
For the Cake:
1 (15 ounce) can pumpkin puree
1 ⅔ cups white sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
For the Frosting:
½ cup butter, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar
Instructions
Prepare the Pumpkin Batter:
Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan. In a large bowl, beat together the pumpkin puree, sugar, vegetable oil, and eggs until well combined.
Combine the Dry Ingredients and Bake:
In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet pumpkin mixture, mixing until just combined. Spread the batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let the bars cool completely.
Whip Up the Cream Cheese Frosting:
While the bars cool, beat the softened butter, cream cheese, and vanilla together until fluffy. Gradually beat in the sifted confectioners’ sugar until the frosting is smooth and creamy.
Frost and Serve:
Once the pumpkin bars are completely cool, spread the cream cheese frosting evenly over the top. Slice into squares and serve.
Notes
Pan Size Variation:
If you don’t have a 10×15-inch jelly roll pan, you can use a 9×13-inch pan. The bars will be thicker, so increase the baking time to 35-40 minutes.
Cool Completely Before Frosting:
It is crucial to wait until the bars are completely cool before frosting. If the cake is even slightly warm, the cream cheese frosting will melt into a greasy mess.
Freezing Instructions:
These bars freeze beautifully, either frosted or unfrosted. Wrap them tightly in plastic wrap and then foil, and they can be frozen for up to 3 months. Thaw in the refrigerator before serving.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 363
- Sugar: 30g
- Sodium: 250mg
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pumpkin bars, cream cheese frosting, fall dessert, easy pumpkin recipe, pumpkin sheet cake, autumn baking