Pumpkin Bars
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4.9
39 reviews
Excellent
Pumpkin Bars
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Perfect PUMPKIN BARS! A cross between moist cake and chewy cookie, topped with cream cheese frosting. Be sure to check out the how-to VIDEO just below the recipe!
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Ingredients
- 1 cup unsalted butter melted
- 1 cup sugar
- ¾ cup brown sugar tightly packed
- 1 cup pumpkin puree blotted*(see notes for instructions on blotting)
- 2 large egg yolks
- 1 ½ teaspoons vanilla extract
- 2 ½ cups all-purpose (plain) flour
- ½ teaspoon baking powder
- 1 Tablespoon pumpkin spice
- 2 teaspoons cornstarch
- ¾ teaspoon salt
FROSTING:
- 6 oz cream cheese softened
- 4 Tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups powdered sugar
- 1 Tablespoon cornstarch
Instructions
- Preheat your oven to 350F (175C) and line a 13x9 baking pan** with parchment paper (or grease and flour the sides and bottom of the pan).
- Combine butter, sugar, and brown in a large bowl and use an electric mixer to beat until creamy and well-combined.
- Add blotted pumpkin puree and stir well.
- Add egg yolks and vanilla extract and stir until batter is smooth and all ingredients are well-combined.
- In a separate bowl, whisk together flour, baking powder, pumpkin spice, cornstarch, and salt.
- Gradually add dry ingredients to set, stirring until all ingredients are combined.
- Spread pumpkin bar batter into prepared baking pan and bake on 350F (175C) for 23-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool completely before covering with cream cheese frosting
FROSTING
- Combine butter and cream cheese in a large bowl and use an electric mixer to beat until creamy. Add vanilla extract and salt and stir well.
- With mixer on low-speed, gradually add powdered sugar until completely combined. Add corn starch and stir until combined.
- Once pumpkin bars have cooled completely, spread frosting evenly overtop.
- Slice and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days.
Notes
- To blot your pumpkin, place it in a medium sized bowl or spread it over a cookie sheet and use paper towels to "blot" the pumpkin and absorb as much liquid as you can. Measure your pumpkin puree before blotting. See video for a visual guide to blotting.
- I use a metal pan. A glass dish will work instead but keep in mind that your pumpkin bars may take longer to bake.
- Store in an airtight container at room temperature for 2 days or in the refrigerator in an airtight container up to 5 days.
Nutrition Information
Show Details
Serving
1slice
Calories
257kcal
(13%)
Carbohydrates
34g
(11%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
49mg
(16%)
Sodium
183mg
(8%)
Potassium
26mg
(1%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
1600IU
(32%)
Vitamin C
0.8mg
(1%)
Calcium
20mg
(2%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 24slices
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 257kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 183mg | 8% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 1600IU | 32% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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