Description
Delight in these moist and flavorful Pumpkin Bars topped with a creamy, luscious Cream Cheese Frosting. Perfectly spiced with cinnamon and a tender crumb, these bars make an excellent seasonal treat for gatherings or a cozy snack.
Ingredients
Scale
For the Pumpkin Bars
- 1 cup butter, at room temperature
- 1 â…” cup sugar
- 4 eggs
- 1 (15 oz) can pumpkin (or squash)
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Cream Cheese Frosting
- 1 (8 oz) package cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 18×13-inch half-sheet baking pan to prevent sticking and ensure easy removal of the bars after baking.
- Make the Batter: In a large mixing bowl, cream together the butter and sugar until smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the canned pumpkin until fully incorporated. In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt; gradually add these dry ingredients into the pumpkin mixture, mixing until smooth and well combined.
- Bake the Bars: Pour the batter evenly into the prepared baking pan and spread it out with a spatula. Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the bars to cool completely in the pan on a wire rack.
- Prepare the Cream Cheese Frosting: In a medium bowl, beat together the softened cream cheese, softened butter, and vanilla extract until creamy and smooth. Gradually add the powdered sugar, beating continuously until the frosting is light, fluffy, and spreadable.
- Frost and Serve: Once the pumpkin bars have completely cooled, spread the cream cheese frosting evenly over the top. Slice into squares and serve. Enjoy these delicious, moist pumpkin bars as a perfect seasonal dessert or snack.
Notes
- Ensure the pumpkin bars have fully cooled before frosting to prevent the frosting from melting.
- For added texture, consider mixing in chopped nuts or chocolate chips into the batter.
- Store leftover pumpkin bars in an airtight container in the refrigerator for up to 4 days.
- To soften cream cheese and butter quickly, leave them at room temperature for about 30 minutes before mixing.
- These bars can be made a day ahead; just keep them refrigerated until serving.
