Pumpkin Bars
User Reviews
5
Pumpkin Bars
Description
This recipe for Pumpkin Bars uses a combination of all-purpose flour, baking soda, and a mix of traditional pumpkin spices for aromatic depth. The batter includes melted butter along with brown and granulated sugars, canned pumpkin puree, eggs, and vanilla extract, creating moist bars with warm spice notes. The bars are baked until a toothpick comes out clean, ensuring a tender but not overdone texture.
The cream cheese frosting pairs cream cheese, butter, powdered sugar, and vanilla for a rich, tangy contrast to the spiced bars. Applied after the bars cool, the frosting adds a smooth sweetness that complements the pumpkin base.
These bars are suitable for eating as a seasonal treat and can be stored refrigerated. The notes recommend enhancing the spice by increasing ginger and cloves or browning the butter to add flavor complexity. They advise storing the bars in a single layer in an airtight container and bringing them to room temperature before serving. The bars also freeze well for longer preservation.
Ingredients
Pumpkin Bars
- 2 cups (256 g) all-purpose flour spoon and level to measure, unbleached
- 1 tsp baking soda
- 3/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp cloves ground
- 1 cup (226 g) unsalted butter diced into 1 Tbsp pieces
- 1 cup packed (200 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 (15 oz) can pumpkin (not pie filling)
- 2 large egg
- 2 tsp vanilla extract
Cream Cheese Frosting
- 8 oz. cream cheese at room temperature
- 6 Tbsp (85g) unsalted butter at room temperature
- 3 cups (360 g) powdered sugar
- 1 tsp vanilla extract
Instructions
- For the pumpkin bars: Preheat oven to 350 degrees. Spray a 15 by 10-inch rimmed jellyroll pan with non-stick cooking spray.
- In a medium mixing bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- Place butter in a large microwave safe mixing bowl. Heat in microwave until melted (I recommend covering the bowl. It takes about 30 to 60 seconds). Let it cool slightly.
- Add brown sugar, granulated sugar, pumpkin puree, eggs and vanilla extract to melted butter then whisk until well combined.
- Pour flour mixture in with wet ingredients and fold and stir mixture with a rubber spatula until combined.
- Pour and spread mixture evenly into prepared baking sheet using an offset spatula.
- Bake in preheated oven until toothpick inserted into the center comes out clean, about 22 to 25 minutes.
- Let cool completely on a wire rack.
- For the cream cheese frosting: Add cream cheese, butter, powdered sugar and vanilla extract to a large mixing bowl.
- Using an electric hand mixer blend on low speed until combined, then increase speed to high and whip until light and fluffy about 2 to 3 minutes.
- Spread frosting over cooled pumpkin bars. Cut into squares.
Notes
- Adjust spice intensity by increasing ginger to 1/2 teaspoon and cloves to 1/4 teaspoon for more pronounced flavor.
- Browning the butter adds a nutty depth but requires cooling before adding to the other ingredients.
- Store bars in a single layer in an airtight container in the refrigerator to preserve frosting quality.
- Bring bars to room temperature before serving for optimal flavor and texture.
- These bars freeze well, making them convenient for make-ahead storage.
User Reviews
Overall Rating
5
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