Pumpkin Bars with Cream Cheese Frosting
User Reviews
4.9
Pumpkin Bars with Cream Cheese Frosting
Description
This recipe combines pumpkin puree with eggs, sugar, and coconut oil to create a moist batter richly flavored with pumpkin pie spice and vanilla. The flour mixture is sifted with leavening agents to ensure even rising and a tender crumb. The batter is spread evenly across a jellyroll pan and baked until a toothpick inserted comes out clean, indicating doneness without overbaking. Cooling completely before slicing helps maintain clean edges.
The cream cheese frosting is made by beating softened cream cheese and butter together, then gradually adding powdered sugar and vanilla. This creates a smooth, creamy topping that contrasts the spiced pumpkin bars. It is recommended to frost the bars after cutting to avoid difficulties slicing frosted bars. Optional additions include nuts or chocolate chips mixed into the batter or drizzling with a salted caramel sauce for extra flavor.
The recipe advises that if the frosting is chilled ahead of time, it should be brought back to room temperature before applying to ensure spreadability. The bars are suitable for sharing and can be rated and reviewed if made.
Ingredients
For the Cream Cheese Frosting:
- 4 oz cream cheese very soft
- 2 TB butter softened, salted
- 1 tsp vanilla extract
- 2 cups powdered sugar
For the Pumpkin Bars:
- 3 egg
- 1 ⅔ cups sugar
- 1 cup coconut oil liquid
- 30 oz pumpkin puree pure
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 TB pumpkin pie spice
- 1 tsp salt
Instructions
- In a bowl with hand whisk, whisk together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Cover and set aside at moderate room temp (or chill) until ready to use. If you chill it, be sure to let it soften at room temp before using it.
- Preheat oven to 350F. In a medium bowl, whisk the eggs, sugar, coconut oil, and pumpkin by hand until smooth.
- Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir flour mixture into the pumpkin mixture until thoroughly combined.
- Spread the batter evenly into a 12x15 inch rimmed baking sheet or jellyroll pan. Bake about 23 minutes or until toothpick comes out clean; don't over bake.
- Cool completely. Slice into bars and either drizzle or spread cream cheese frosting onto individual bars as desired, it can be hard to slice frosted bars.
Notes
- Frost the pumpkin bars after cutting to avoid difficulty slicing frosted bars.
- You can add nuts or chocolate chips to the batter or top with salted caramel sauce for variation.
- If you chill the frosting in advance, bring it to room temperature before spreading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 28mg | 9% |
| Sodium | 170mg | 7% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 5638IU | 113% |
| Vitamin C | 2mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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