Pumpkin Bars with Cream Cheese Frosting
These easy Pumpkin Bars with Cream Cheese Frosting are soft, moist, and packed with warm pumpkin spice flavor for the ultimate fall dessert to share with friends and family.
Servings 24 bars
Ingredients
Pumpkin Bars
- 1 15-ounce can pumpkin puree
- ¾ cup vegetable oil
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking dish or line with parchment paper.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Add the dry ingredients to the pumpkin mixture and stir just until combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely.
- Beat the softened cream cheese and butter together until smooth and fluffy.
- Gradually beat in the powdered sugar. Add the vanilla and salt and continue beating until smooth.
- Spread the cream cheese frosting over the cooled pumpkin bars.
- Slice into 24 bars and serve.
Notes
Storage:
- Store leftover bars in a single layer in an airtight container in the fridge for 3-5 days.
- Store bars in an airtight container in the freezer for up 3 months. Thaw in the fridge or at room temperature before serving again.
- These bars are great to make ahead of time. Prep and bake them up to a few days in advance, cool, then store in the fridge until you're ready to frost them and serve.