Description
My favorite recipe for classic pumpkin bars with cream cheese frosting.
Ingredients
Scale
Pumpkin Bars Ingredients:
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil (or avocado oil, or any mild-flavored oil)
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
Cream Cheese Frosting Ingredients:
- 1 (8-ounce) package low-fat cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 to 3 cups sifted powdered sugar*
Instructions
To Make Pumpkin Bars:
- Heat oven to 350°F. Mist a 9 x 13-inch baking dish with cooking spray.
- In a large mixing bowl, whisk together the eggs, sugar, oil, pumpkin puree and vanilla extract until combined.
- In a separate medium bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, salt and baking soda until combined.
- Add the dry mixture into the wet pumpkin mixture and stir until completely combined. (Try to avoid over-mixing.)
- Pour the batter into the prepared baking dish, and spread it out in an even layer. Bake for 30-35 minutes, or until a toothpick inserted into the middle of the bars comes out clean. Transfer the baking dish to a wire rack and cool to room temperature.
- Spread the cream cheese frosting (see below) evenly on top of the bars. Then slice, serve and enjoy!
To Make Cream Cheese Frosting:
- In a large mixing bowl, stir together the cream cheese, butter and vanilla until combined. Stir in the powdered sugar, add more until the frosting reaches your desired consistency.
Notes
*Powdered Sugar: If you would like a super-smooth frosting, I recommend sifting the powdered sugar before adding it to the frosting.
Storage Instructions: Leftover bars can be stored in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 3 months. (Feel free to just cover the baking dish tightly with foil when refrigerating the bars, if you don’t want to transfer them to a separate container.)
Adapted from Sweet Pea’s Kitchen, originally from Paula Dean.
