Pumpkin Bars with Cream Cheese Frosting
User Reviews
5.0
3 reviews
Excellent
Pumpkin Bars with Cream Cheese Frosting
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These pumpkin bars with cream cheese frosting are moist, spiced treats that combine the comforting flavors of pumpkin and cinnamon with a luscious and tangy cream cheese topping.
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Ingredients
For the Batter
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ginger ground
- 1/2 teaspoon nutmeg
- 3 large eggs room temperature
- 1 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/4 cup buttermilk or whole milk
- 15 oz pumpkin puree small can
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
For the Frosting
- 8 oz cream cheese room temperature
- 1/4 cup unsalted butter room temperature
- 4 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- Sprinkles optional
Instructions
To Make the Batter
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch (23 x 33 cm) baking pan. For easier cleanup, line the pan with parchment paper and coat it with non-stick spray.
- In a large bowl, sift together the flour, salt, baking soda, baking powder, cinnamon, allspice, ginger, and nutmeg. Give it a quick whisk to combine and set aside.
- In a separate bowl combine the Eggs, Brown Sugar, Sugar, Buttermilk, Pumpkin Puree, Oil and Vanilla, and blend until smooth.
- Gradually pour the wet ingredients into the dry ingredients. Gently whisk the batter just until combined. Pro Tip: Don’t overmix the batter—mix just until the streaks of flour disappear to keep your bars light and fluffy.
- Pour the batter into your prepared pan, spreading it evenly. Bake for about 30-35 minutes, or until the center springs back when lightly pressed, and a toothpick inserted comes out with a few moist crumbs.
- Allow the pumpkin base to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely (about 1 hour) before frosting.
To Make the Frosting
- In a large bowl, beat together the cream cheese and butter until smooth and fully combined.
- Add the confectioners' sugar, 1 cup at a time, mixing on low speed. After each addition, scrape down the sides of the bowl.
- Add the vanilla extract and beat the frosting on high speed for 3 minutes, until light and creamy. Scrape the bowl, then mix for an additional 30 seconds to ensure everything is incorporated.
- Spread the frosting evenly over the cooled pumpkin base.
- Cut the bars into squares before serving.
Notes
- Make sure your cream cheese, butter, and eggs are at room temperature. This will ensure a smooth batter and a creamy frosting.
- Insert a toothpick into the center of the cake. It should come out mostly clean with just a few moist crumbs. Also, the cake should spring back when pressed lightly in the center.
- If the cake is even slightly warm, the frosting will melt and slide. Patience is key!
- For a more festive look, sprinkle fall sprinkles or chopped nuts like pecans or walnuts over the cream cheese frosting.
- After baking, allow the pumpkin cake to cool in the pan for 10 minutes. Then, remove it from the pan and cool completely on a wire rack. Once cooled, wrap the pumpkin cake tightly in plastic wrap and then in foil. Freeze for up to 2 months.
- Remove the pumpkin cake from the freezer and let it thaw at room temperature for about 1 hour. Once thawed, make the cream cheese frosting fresh, frost the bars, and serve!
- Pro Tip: Use a warm knife for cleaner cuts—run the knife under hot water and wipe dry between each slice.
- Use a warm knife for cleaner cuts—run the knife under hot water and wipe dry between each slice.
- Room temperature ingredients: Make sure your cream cheese, butter, and eggs are at room temperature. This will ensure a smooth batter and a creamy frosting.
- Test for doneness: Insert a toothpick into the center of the cake. It should come out mostly clean with just a few moist crumbs. Also, the cake should spring back when pressed lightly in the center.
- Cool completely before frosting: If the cake is even slightly warm, the frosting will melt and slide. Patience is key!
- Optional garnishes: For a more festive look, sprinkle fall sprinkles or chopped nuts like pecans or walnuts over the cream cheese frosting.
- Freezing the pumpkin cake: After baking, allow the pumpkin cake to cool in the pan for 10 minutes. Then, remove it from the pan and cool completely on a wire rack. Once cooled, wrap the pumpkin cake tightly in plastic wrap and then in foil. Freeze for up to 2 months.When ready to serve: Remove the pumpkin cake from the freezer and let it thaw at room temperature for about 1 hour. Once thawed, make the cream cheese frosting fresh, frost the bars, and serve!
Nutrition Information
Show Details
Calories
261kcal
(13%)
Carbohydrates
44g
(15%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
43mg
(14%)
Sodium
146mg
(6%)
Potassium
107mg
(3%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
3069IU
(61%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24bars
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 43mg | 14% |
| Sodium | 146mg | 6% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 3069IU | 61% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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