Description
Delightfully moist and flavorful pumpkin bars topped with a rich and creamy cream cheese frosting. Perfect for fall gatherings or anytime you crave a spiced, sweet treat with the warmth of cinnamon and the smooth tanginess of cream cheese.
Ingredients
Scale
For the Pumpkin Bars
- 1 cup butter, at room temperature
- 1 â…” cups 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 the oven: Set your oven to 350°F (175°C) and grease an 18×13-inch half-sheet pan to prevent the bars from sticking.
- Make the batter: Cream together the room temperature butter and sugar until the mixture is smooth and fluffy. Add the eggs one at a time, mixing well after each addition to ensure a uniform batter. Stir in the canned pumpkin until well combined. Gradually mix in the flour, cinnamon, baking soda, baking powder, and salt, stirring until the batter is smooth and fully incorporated.
- Bake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the bars are fully baked. Remove from the oven and allow the bars to cool completely to room temperature.
- Prepare the frosting: In a mixing bowl, beat the softened cream cheese, softened butter, and vanilla extract together until the mixture is smooth and creamy. Gradually add the powdered sugar, continuing to beat until the frosting is light, fluffy, and spreadable.
- Frost and serve: Once the pumpkin bars have cooled completely, spread the cream cheese frosting evenly over the top. Slice into squares and serve for a delicious pumpkin treat.
Notes
- Ensure the bars are completely cooled before frosting to prevent the frosting from melting.
- You can substitute canned pumpkin with fresh cooked and pureed squash if desired.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- For a spicier flavor, add nutmeg or cloves along with the cinnamon.
- This recipe yields about 20 servings, great for parties or gatherings.
