Pumpkin Bars Recipe
User Reviews
5
Pumpkin Bars Recipe
Description
The Pumpkin Bars recipe combines all-purpose flour with a blend of warm spices including cinnamon, allspice, ginger, and nutmeg to flavor a batter made from pumpkin puree, brown and white sugars, eggs, oil, milk, and vanilla. The wet and dry ingredients are mixed just until combined to avoid toughness and baked in a jelly roll pan until the center springs back to touch.
Once cooled, the bars are frosted with a smooth cream cheese and butter mixture sweetened with powdered sugar and vanilla extract. The frosting adds richness and a slight tang balance to the spiced pumpkin base. The texture is moist and tender with a stable crumb that holds the creamy topping well.
These bars are versatile for seasonal gatherings or everyday treats. Cooling the cake base fully before frosting helps prevent melting. Measuring flour by weight and using room temperature ingredients ensures consistent results while avoiding dryness or density.
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 egg
- 1 cup brown sugar 200g
- ¼ cup white sugar 50g
- ¼ cup milk 60mL, whole
- 15 oz pumpkin one small can, puree
- 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
- Measure flour by weight or fluff and level cups to avoid dry, crumbly bars.
- Use room temperature eggs, milk, butter, and cream cheese to mix ingredients smoothly.
- Only use pure pumpkin puree, not pumpkin pie filling, to control spice and sweetness levels.
- Do not overmix batter to prevent tough bars.
- Allow bars to cool completely before frosting to keep frosting stable and prevent melting.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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