Pumpkin Bars with Cream Cheese Frosting
Soft, dense pumpkin bars with a texture closer to a blondie than a cake, baked in one 9x13 pan and topped with tangy cream cheese frosting. Warmly spiced with cinnamon, ginger, nutmeg, and cloves. Cuts into 24 squares, so it is an easy one for potlucks, bake sales, and fall gatherings.
Servings: 24 bars
Calories: 256kcal
Ingredients
Pumpkin Bars
- ¾ cup unsalted butter
- 1 ⅛ cups light brown sugar, packed 1 cup plus 2 tablespoons
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ⅔ cup pumpkin puree not pumpkin pie filling
- 2 ¼ cups all purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Cream Cheese Frosting
- 8 ounces cream cheese softened
- ½ cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
Pumpkin Bars
- Prepare a 9x13 baking pan with a small amount of baking spray and lay in a piece of parchment paper. Set aside. Preheat the oven to 350 degrees F.
- Melt the butter in a saucepan over medium-low heat.
- Whisk the brown sugar and granulated sugar into the melted butter off the heat, until smooth and glossy. Allow the mixture to cool slightly.
- Whisk in the egg, egg yolk, and vanilla.
- Add the pumpkin and whisk until completely incorporated.
- Combine the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt in a separate bowl.
- Fold the dry ingredients into the pumpkin mixture with a rubber spatula, just until no dry streaks remain. Do not overmix.
- Spread the batter into the prepared pan.
- Bake at 350 degrees F for 18 to 22 minutes, or until the center is set and a toothpick inserted into the center comes out clean. Do not overbake.
- Cool completely before frosting.
Cream Cheese Frosting
- Beat the cream cheese and butter until smooth and creamy.
- Add the powdered sugar, vanilla, and salt. Beat until smooth and fully incorporated.
- Spread the frosting over the completely cooled bars.
- Chill the frosted bars briefly for the cleanest cuts, then cut into 24 squares, 6 rows by 4 rows.
Notes
- Don't overbake. The center should be set with a few moist crumbs on the toothpick. This is what keeps the bars dense instead of cakey.
- Use pumpkin puree, not pumpkin pie filling.
- Spoon and level the flour rather than scooping it straight from the container.
- Cool the bars completely before frosting so the frosting doesn't melt.
- Use room-temperature cream cheese and butter for a smooth frosting.
- A metal pan gives the best results. For thicker, cakier bars, use a 9x9 or 8x8 pan and bake 25 to 30 minutes.
Nutrition
Calories: 256kcal | Carbohydrates: 33g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 51mg | Sodium: 238mg | Potassium: 62mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1504IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 1mg
