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Best Easy Pumpkin Bars with Cream Cheese Frosting

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These pumpkin bars are soft, tender, and perfectly spiced, topped with a creamy, tangy cream cheese frosting. They’re quick to make, use simple ingredients, and are a crowd-pleasing fall dessert.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 8 oz (226g) block cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides. Spray lightly with non-stick spray.
  2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla and pumpkin puree.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Add dry ingredients to wet ingredients in three additions, folding gently with a rubber spatula until just combined. Do not overmix.
  5. Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Cool in pan on a wire rack for 15 minutes, then lift out using parchment and cool completely (about 1 hour).
  6. For frosting: In a large bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy, about 2 minutes. Add sifted powdered sugar, vanilla, and salt. Beat on low until combined, then on medium-high for 2-3 minutes until light and fluffy.
  7. Once bars are completely cool, spread frosting evenly over top. Chill for 30 minutes before slicing into 24 squares. Wipe knife clean between cuts.

Notes

Use room temperature eggs to prevent butter from seizing. For clean cuts, chill frosted bars for 30 minutes before slicing. Store in an airtight container in the refrigerator for up to 5 days. Bars can be frozen unfrosted for up to 3 months.

Nutrition

Keywords: pumpkin bars, cream cheese frosting, fall dessert, easy pumpkin recipe, pumpkin bars with cream cheese frosting

Find it online: https://dinadishes.com/best-easy-pumpkin-bars-with-cream-cheese-frosting/