Description
Delight in these moist and flavorful Pumpkin Bars topped with a rich and creamy cream cheese frosting. Perfect for fall gatherings or any time you crave a comforting, spiced dessert, these bars offer the perfect balance of sweet pumpkin goodness with a smooth, tangy frosting that melts in your mouth.
Ingredients
Scale
For the Pumpkin Bars
- 1 cup butter, at room temperature
- 1 â…” cups sugar
- 4 eggs
- 1 (15 oz) can pumpkin (or squash)
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Cream Cheese Frosting
- 1 (8 oz) package cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease an 18×13-inch half-sheet pan to ensure the bars don’t stick during baking.
- Make the batter: In a large bowl, cream together the butter and sugar until the mixture is smooth and creamy. Beat in the eggs one at a time, mixing well after each addition. Stir in the canned pumpkin until evenly combined. Gradually incorporate the flour, cinnamon, baking soda, baking powder, and salt until the batter is smooth and well mixed.
- Bake the bars: Pour the prepared batter into the greased pan, spreading it out evenly. Place in the oven and bake for approximately 35 minutes or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and allow the bars to cool completely before frosting.
- Prepare the frosting: In a separate bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the vanilla extract and continue mixing. Gradually add the powdered sugar, beating constantly until the frosting is fluffy and spreadable.
- Frost and serve: Once the pumpkin bars have cooled completely, spread the cream cheese frosting evenly over the top. Slice into 20 squares and serve. Enjoy the perfect balance of spicy pumpkin and sweet cream cheese in every bite!
Notes
- Make sure the bars are completely cooled before frosting to prevent the frosting from melting.
- You can substitute canned pumpkin with canned butternut squash if desired.
- Store the bars in an airtight container in the refrigerator for up to 5 days.
- For a lighter frosting, reduce the powdered sugar or substitute with a sugar alternative.
- These bars freeze well; wrap tightly and freeze up to 2 months.
