Pumpkin Bars with Cream Cheese Frosting – These Pumpkin Bars with Cream Cheese Frosting are the ultimate fall dessert that will make you fall in love at first bite! These bars are moist, flavorful, and topped with a heavenly cream cheese frosting that will leave you craving for more. The combination of warm spices and pumpkin creates a cozy, comforting aroma that fills your home while these bars bake. They are perfect for any occasion, from Thanksgiving to a cozy night in. Trust me, you don’t want to miss out on this delightful dessert!
My little family and I love these pumpkin bars so much that we make them every fall season. I still remember the first time I made them, and the aroma of cinnamon, ginger, and cloves filled the air, making us all excited to try them. As soon as the bars were out of the oven and frosted, my husband and daughter couldn’t resist the temptation and had a bite. The combination of flavors was so perfect that they asked me to make them again the next day! Since then, these pumpkin bars have become a staple in our household, and I love seeing the joy they bring to my family’s faces.
Why This Recipe for Pumpkin Bars with Cream Cheese Frosting is a Must-Try?
- These pumpkin bars are incredibly moist and bursting with flavor, thanks to the warm spices and canned pumpkin.
- The cream cheese frosting is smooth, creamy, and the perfect balance of sweet and tangy.
- This recipe is incredibly easy to follow and requires only a few basic ingredients that you probably already have in your pantry.
- These bars are perfect for any occasion, from a cozy night in to Thanksgiving dinner.
- You can easily adjust the recipe to make a bigger or smaller batch, depending on your needs.
Ingredients:
- 425 grams or 15 oz. canned pumpkin
- 2 large eggs
- 240 grams or 2 cups all-purpose flour
- 200 grams or 1 cup granulated sugar
- 120 ml or 1/2 cup vegetable oil
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the Cream Cheese Frosting:
- 113 grams or 4 oz. cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 1 teaspoon milk
- 1 teaspoon vanilla extract
- 120 grams or 1 cup powdered sugar
Directions:
Preheat your oven to 350°F. Line a 9×9 inch baking pan with parchment paper and spray it lightly with non-stick cooking spray. Set aside.
In a large mixing bowl, whisk together the flour, sugar, ground ginger, baking soda, baking powder, salt, ground cloves, and cinnamon until well combined.
Create a well in the center of the dry ingredients and set it aside.
In another mixing bowl, combine the eggs, vanilla, oil, and canned pumpkin. Use a stand mixer to beat the mixture on medium speed until it becomes light and fluffy.
Add the wet ingredients to the well of dry ingredients and stir gently until everything is just combined.
Pour the batter into the prepared baking pan and bake it for 30-35 minutes or until a toothpick inserted into the center of the bars comes out clean.
Once the bars are cooked, remove them from the oven and transfer them to a wire rack. Let them cool completely.
To make the frosting, combine the cream cheese and softened butter in a medium-sized mixing bowl using an electric mixer until they are smooth.
Add the powdered sugar to the mixture and mix it on low speed until it’s well combined.
Stir in the vanilla and mix again.
If needed, add a little bit of milk to the frosting to make it more spreadable.
Spread the frosting evenly on top of the cooled pumpkin bars.
Cut the bars into the desired size and serve. Enjoy!
Notes:
- To make this recipe healthier, you can use whole wheat flour instead of all-purpose flour and reduce the amount of sugar used in the recipe.
- If you don’t have parchment paper, you can grease the baking pan with butter or oil instead.
- Make sure the cream cheese and butter are at room temperature before making the frosting to ensure a smooth consistency.
- If you don’t have an electric mixer, you can use a hand mixer or whisk the frosting by hand.
- You can add more milk to the frosting if you want a thinner consistency, or more powdered sugar if you want a thicker frosting.
These pumpkin bars with cream cheese frosting are the perfect fall treat that will leave your taste buds craving for more. The combination of moist and flavorful pumpkin bars with the rich and creamy cream cheese frosting is simply irresistible. Plus, this recipe is easy to make and can be customized to suit your personal preferences. Whether you’re hosting a party, bringing dessert to a potluck, or simply looking for a delicious treat to enjoy at home, these pumpkin bars are sure to impress. Give this recipe a try and experience the warmth and coziness of fall in every bite!
FAQ
How do I know when the bars are done baking?
To check if the bars are done baking, insert a toothpick into the center of the bars. If the toothpick comes out clean, the bars are done. If there is batter on the toothpick, continue baking for a few more minutes and check again.
Can I make these bars ahead of time?
Yes, you can make these bars ahead of time. Simply store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the bars for up to 2 months. When you’re ready to serve them, thaw them in the refrigerator overnight and frost them before serving.
Can I substitute the oil with butter?
Yes, you can substitute the oil with melted butter. However, keep in mind that this may change the texture and flavor of the bars slightly.
Can I use a different type of frosting?
Yes, you can use a different type of frosting if you prefer. Some good alternatives include a maple cream cheese frosting, a vanilla buttercream frosting, or a caramel frosting.
Pumpkin Bars with Cream Cheese Frosting
Ingredients
- 425 grams or 15 oz. canned pumpkin
- 2 large eggs
- 240 grams or 2 cups all-purpose flour
- 200 grams or 1 cup granulated sugar
- 120 ml or 1/2 cup vegetable oil
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the Cream Cheese Frosting:
- 113 grams or 4 oz. cream cheese at room temperature
- 3 tablespoons unsalted butter at room temperature
- 1 teaspoon milk
- 1 teaspoon vanilla extract
- 120 grams or 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F. Line a 9x9 inch baking pan with parchment paper and spray it lightly with non-stick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, ground ginger, baking soda, baking powder, salt, ground cloves, and cinnamon until well combined.
- Create a well in the center of the dry ingredients and set it aside.
- In another mixing bowl, combine the eggs, vanilla, oil, and canned pumpkin. Use a stand mixer to beat the mixture on medium speed until it becomes light and fluffy.
- Add the wet ingredients to the well of dry ingredients and stir gently until everything is just combined.
- Pour the batter into the prepared baking pan and bake it for 30-35 minutes or until a toothpick inserted into the center of the bars comes out clean.
- Once the bars are cooked, remove them from the oven and transfer them to a wire rack. Let them cool completely.
- To make the frosting, combine the cream cheese and softened butter in a medium-sized mixing bowl using an electric mixer until they are smooth.
- Add the powdered sugar to the mixture and mix it on low speed until it's well combined.
- Stir in the vanilla and mix again.
- If needed, add a little bit of milk to the frosting to make it more spreadable.
- Spread the frosting evenly on top of the cooled pumpkin bars.
- Cut the bars into the desired size and serve. Enjoy!
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