Description
Delicious and moist pumpkin bars topped with creamy frosting, perfect for fall gatherings.
Ingredients
Scale
- 4 large eggs
- 1 ⅔ cups granulated sugar
- 1 cup vegetable oil (or melted butter for richer flavor)
- 15 oz (1 can) pumpkin purée (not pumpkin pie filling)
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp baking soda
- ½ tsp salt
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or line with parchment for easy lifting).
- In a large mixing bowl, beat together the eggs, sugar, oil, and pumpkin purée until smooth.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until fully combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the bars to cool completely in the pan before frosting.
- In a medium bowl, beat the cream cheese and butter together until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, and mix until smooth.
- Add the vanilla extract and beat until creamy.
- Spread the frosting evenly over the cooled pumpkin bars. Optional: garnish with sprinkles, cinnamon sugar, or chopped nuts. Cut into squares or rectangles and enjoy!
Notes
- Store covered in the refrigerator for up to 5 days.
- They taste even better chilled the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg