Pumpkin Bars with Cream Cheese Frosting
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
24
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Course
Dessert
Pumpkin Bars with Cream Cheese Frosting
Description
The recipe yields pumpkin bars made by mixing pumpkin puree with eggs, oil, sugar, flour, traditional leavening agents, and a blend of pumpkin pie spice and salt. Baking the batter in a jelly roll pan produces a sheet cake that’s moist and tender. Cooling fully is essential before applying the cream cheese frosting, which is whipped until light and smooth with cream cheese, butter, vanilla, and sifted confectioners’ sugar to avoid lumps. The frosting adds richness and a slightly tangy contrast to the spiced pumpkin base. These bars suit gatherings or any time pumpkin treats are desired. Cutting into bars makes them easier to serve and handle than a layered cake.
Store finished bars in an airtight container in the refrigerator for up to three days to maintain freshness and frosting texture.
Ingredients
For the bars
- 4 egg large
- 1 ⅔ cups granulated sugar
- 1 cup vegetable oil
- 1 can pumpkin 15 ounces, puree
- 2 teaspoons vanilla extract pure
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice homemade
- 1 teaspoon salt
For the cream cheese frosting
- 8 ounces cream cheese room temperature
- 4 tablespoons butter softened, unsalted
- 1 teaspoon vanilla extract pure
- 2 cups confectioners' sugar sifted
Instructions
- Preheat oven to 350°F. Line (1) 10x15 inch jelly roll pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with an electric mixer, combine the eggs, sugar, oil, pumpkin and vanilla until thoroughly combined. Sift together the flour, baking powder, baking soda, pumpkin pie spice and salt. Stir flour mixture into pumpkin mixture until combined.
- Spread batter evenly into prepared pan. Bake in preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow pumpkin bars to cool completely before frosting.
- When pumpkin bars are completely cool, prepare the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the cream cheese, butter and vanilla on medium-high speed for 3 minutes. Turn speed down to low and gradually add in confectioners' sugar until incorporated. Turn speed back to medium-high speed and beat for an additional 2-3 minutes. Use an offset spatula to frost the pumpkin bars.
Notes
- Store pumpkin bars with cream cheese frosting in an airtight container in the refrigerator for up to 3 days to keep them fresh.
User Reviews
Overall Rating
4.6
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