Pumpkin Bars Recipe
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5.0
1,809 reviews
Excellent
Pumpkin Bars Recipe
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These easy and delicious pumpkin bars are the perfect treat for a crisp fall day. This is a great dessert for a gathering!
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Ingredients
For the Batter
- 2 cups all-purpose flour 240g
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 3 large eggs
- 1 cup brown sugar 200g
- ¼ cup white sugar 50g
- ¼ cup whole milk 60mL
- 15 oz pumpkin puree one small can
- ⅔ cup vegetable oil 160mL
- 2 teaspoon vanilla extract 10mL
For the Frosting
- ½ cup butter 113g, room temp
- 8 oz cream cheese 226g, room temp
- 3 cups powdered sugar 340g
- 1 tsp vanilla
Instructions
- Preheat oven to 350F and grease a 10x15x1 inch jelly roll pan or line it with parchment paper.
- Combine the flour, salt, baking soda, baking powder, and spices in a large bowl then whisk together and set aside.
- In a separate bowl combine the eggs, oil, white and brown sugar, vanilla, milk, and pumpkin puree then whisk together until smooth.
- Pour the wet mixture into the dry and mix until just combined then transfer the batter to your prepared pan and spread out into an even layer using an offset spatula. Bake at 350F for about 25 minutes or until the center springs back when pressed lightly.
- Make the frosting by beating room temperature cream cheese and butte together until combined then add the powdered sugar and vanilla. Beat on low then switch to high for about three minutes or until light and creamy. scrape the bowl down and mix once more.
- Once the base is cool cover with the cream cheese frosting, cut and serve. I like to garnish with a sprinkle of cinnamon but sprinkles
Notes
- Weigh the flour: Adding too much flour to the recipe is a common mistake and leads to dry, crumbly bars. The best way to measure flour is by using a scale. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Use room temperature ingredients: Bring your eggs, milk, butter, and cream cheese to room temperature to make them easier to incorporate.
- Use pure canned pumpkin: Only use 100% pure pumpkin, not canned pumpkin pie filling. Pie filling has spices and sugar added to it, which affects how the pumpkin bars bake.
- Don’t overmix the pumpkin batter: This causes too much gluten to develop, leading to pumpkin bars that are tough or too dense.
- Let the bars cool before frosting: If the pumpkin bar base is still warm, the frosting will melt.
Nutrition Information
Show Details
Serving
1bar
Calories
184kcal
(9%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Cholesterol
28mg
(9%)
Sodium
130mg
(5%)
Potassium
67mg
(2%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
2024IU
(40%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36bars
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 184kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 130mg | 5% |
| Potassium | 67mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 2024IU | 40% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,809 reviews
Excellent
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