Pumpkin Bars with Creamy Cinnamon Frosting
User Reviews
5.0
3 reviews
Excellent
Pumpkin Bars with Creamy Cinnamon Frosting
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Soft and moist spiced pumpkin bars smothered in a thick layer of cinnamon cream cheese frosting that is out of this world delicious!
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Ingredients
Dry ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
Wet ingredients
- 4 large eggs
- 1 2/3 cup granulated sugar
- 1 cup vegetable oil
- 15 oz can pure pumpkin puree NOT pumpkin pie filling!
Cinnamon cream cheese frosting
- 12 oz cream cheese softened to room temperature
- 3/4 cup unsalted butter softened to room temperature
- 1 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 4 1/2 cups powdered sugar whisked to remove any lumps
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Instructions
Prepare
- Preheat oven to 350°F. Lightly grease a 9x13" baking pan (pan release, butter, or cooking spray are good options). Set aside.
Whisk dry ingredients
- Whisk dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, and salt) in a mixing bowl. Set aside.
Mix wet ingredients
- In a large mixing bowl, add eggs, sugar, oil and pumpkin and beat with hand mixer until light and fluffy.
Combine
- Add dry ingredients slowly, mixing until just combined.
Bake
- Transfer batter to prepared baking pan, then bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and make frosting
- Place baking pan on a cooling rack and cool completely.
- In a large mixing bowl, beat cream cheese and butter together with a hand mixer until fluffy and smooth.
- Add cinnamon, vanilla and powdered sugar and beat on low speed until combined, then increase speed to medium and beat until pale and fluffy.
- Spread evenly onto cooled pumpkin bars.
Serve or store
- Serve immediately, or store covered in the refrigerator.
Notes
- This recipe makes one 9x13" baking pan, which you're free to divide into as many servings as you'd like. I estimate an average of 12 servings.
- This recipe doesn't work with canned pumpkin pie filling, so make sure you're using 100% pure pumpkin puree (I use Libby's brand).
Nutrition Information
Show Details
Calories
758kcal
(38%)
Carbohydrates
94g
(31%)
Protein
7g
(14%)
Fat
41g
(63%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
12g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
121mg
(40%)
Sodium
306mg
(13%)
Potassium
231mg
(7%)
Fiber
2g
(8%)
Sugar
74g
(148%)
Vitamin A
6342IU
(127%)
Vitamin C
2mg
(2%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 758 kcal
% Daily Value*
| Calories | 758kcal | 38% |
| Carbohydrates | 94g | 31% |
| Protein | 7g | 14% |
| Fat | 41g | 63% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 306mg | 13% |
| Potassium | 231mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 74g | 148% |
| Vitamin A | 6342IU | 127% |
| Vitamin C | 2mg | 2% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* 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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