Pumpkin Bars with Whipped Cream Cheese Frosting
User Reviews
4.9
Pumpkin Bars with Whipped Cream Cheese Frosting
Description
This recipe features Pumpkin Bars made with pumpkin puree blended into a batter of eggs, oil, sugar, and flour mixed with leavening agents including baking powder and baking soda, and spices such as cinnamon and nutmeg. These components work together to create a moist, tender bar with a balance of sweetness and autumnal spice.
The bars bake in a 9x13-inch pan until set with a lightly springy top. After cooling, they are topped with a whipped cream cheese frosting prepared by beating softened cream cheese and butter until light, then incorporating powdered sugar, sour cream (or yogurt as a substitute), and vanilla extract. This frosting adds smooth tanginess and sweetness that contrasts with the spiced pumpkin base.
This dessert fits well in fall or holiday contexts and can be cut into squares for serving. The recipe notes suggest substituting some of the oil with applesauce to reduce fat while maintaining moisture. Including sour cream in the frosting adds flavor complexity beyond traditional cream cheese frostings.
Ingredients
Pumpkin Bars:
- 3 egg large
- 1 ¼ cups granulated sugar
- ¾ cup neutral-flavored oil like canola, vegetable, avocado, refined coconut (see note for applesauce sub)
- 1 (15-ounce) (15-ounce) can pumpkin puree not pumpkin pie filling, or canned pumpkin
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ¼ teaspoon ground nutmeg optional, but I love the flavor
Cream Cheese Frosting:
- 8- ounce cream cheese softened, package
- 4 tablespoons butter softened, salted
- 2 cups powdered sugar
- 1 tablespoon sour cream or plain yogurt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside.
- In a large bowl, whisk together the eggs, sugar, oil, pumpkin and vanilla until well-combined.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg (if using).
- Add the dry ingredients to the wet ingredients and whisk until the batter is smooth (don't go crazy; just mix until there are no more lumps).
- Spread the batter evenly in the prepared pan and bake for 25-35 minutes until a toothpick inserted in the center comes out clean and the top of the bars is set and springs back lightly to the touch.
- Let the bars cool completely in the pan.
- For the frosting, in the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, mix together the cream cheese and butter until very smooth and light, 2-3 minutes.
- Add the powdered sugar, sour cream, and vanilla. Mix (start on low speed so the sugar doesn't fly everywhere) until combined. Increase the speed to medium-high and whip the frosting for 2-3 minutes until very light and fluffy.
- Spread the frosting on the cooled bars. Cut into squares and serve immediately or refrigerate for up to a day (maybe longer??).
Notes
- You can replace up to half of the oil with applesauce to cut fat while keeping moist bars.
- The sour cream or yogurt in the frosting is optional but enhances flavor and reduces excessive sweetness.
- Use pumpkin puree, not pie filling, to control sweetness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Servings (9X13-inch pan of bars)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 376kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 58mg | 19% |
| Sodium | 304mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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