Pumpkin Bars with Cream Cheese Frosting
User Reviews
5
Pumpkin Bars with Cream Cheese Frosting
Description
The bars start with a batter made by creaming together neutral oil, sugars, eggs, vanilla, buttermilk, and canned pure pumpkin. Dry ingredients including flour, pumpkin pie spice, cinnamon, baking powder, soda, and salt are folded in until just combined. The batter is baked in a parchment-lined or greased jelly roll pan until set and lightly firm to the touch.
Once cooled, the bars are covered with a cream cheese frosting made from softened butter, cream cheese, powdered sugar, and heavy cream. The frosting is spread evenly over the bars, providing a rich contrast to the spiced pumpkin base.
The recipe suggests easy slicing methods such as chilling the bars before cutting or using a plastic knife for clean edges. Using pure pumpkin, not pie filling, is important for texture and flavor.
These pumpkin bars are suitable for autumn gatherings or as a sweet snack, combining spice and creaminess in a bar format that’s easy to serve and store.
Ingredients
- 3/4 cup neutral cooking oil canola, vegetable, etc, generic cooking oil
- 1 cup sugar
- 1 cup brown sugar
- 3 large egg
- 1/4 cup buttermilk or whole milk
- 2 teaspoons vanilla extract
- 15-ounce can pumpkin pure; canned
- 2 cups flour
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Cream Cheese Frosting:
- 1/2 cup butter (softened)
- 8-ounce pkg. cream cheese (softened)
- 4 to 4 1/2 cups powdered sugar
- 1 to 2 Tablespoons heavy whipping cream or whole milk
Instructions
- Preheat oven to 350 degrees. In a large bowl, mix together oil, brown sugar, sugar, eggs, vanilla, and buttermilk for 3-4 minutes until creamy. Add in pumpkin and mix for 1 minute longer.
- Fold in flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt and mix until most of the bumps disappear.
- Place a parchment paper sheet into the jelly roll pan and spray with non-stick cooking spray. If you don't have parchment paper, spray the pan with non-stick cooking spray. Pour the pumpkin batter into the pan and evenly spread into the corners.
- Bake for 20-25 minutes, depending on the size of pan used. If using a thin cookie sheet, I suggest setting the timer for 17 minutes and checking it.
- Let cool before frosting. If you used parchment paper you can flip the bars onto a cooling rack and peel off the paper. This makes it easier to cut the bars.Make the cream cheese frosting and once the bars cool, spread the frosting all over. Cut into squares.
Cream Cheese Frosting:
- In a mixing bowl, add softened butter, softened cream cheese, powdered sugar, and heavy cream. Mix until light and fluffy and completely smooth and creamy.
Notes
- Use 100% pure canned pumpkin, not pumpkin pie filling, for the best flavor and texture.
- Freeze the bars for 30 minutes before slicing to make cutting easier and cleaner.
- If you use parchment paper, you can lift bars out of the pan or flip them onto a cooling rack for easier cutting.
- A plastic knife helps create smooth edges when cutting the bars into squares.
- Neutral oils like canola or vegetable are recommended, but olive oil may be substituted.
User Reviews
Overall Rating
5
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