Pumpkin Bars with Cream Cheese Frosting
Soft and moist pumpkin bars topped with rich cream cheese frosting, perfect for fall gatherings.
Equipment
- 9 x 13-inch baking pan
- Mixing Bowls:
- Whisk
- Spatula
Ingredients
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 15-ounce can pumpkin puree
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1 tsp fine sea salt
- 1 tsp baking soda
- 1 8-ounce package low-fat cream cheese softened
- 2 Tbsp butter softened
- 1 tsp vanilla extract for frosting
- 2 to 3 cups sifted powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and mist a 9 x 13-inch baking pan with cooking spray.
- In a large bowl, whisk together the eggs and granulated sugar. Add vegetable oil, pumpkin puree, and vanilla extract; mix until well combined.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, pumpkin pie spice, salt, and baking soda.
- Gradually combine the dry mixture with the wet mixture, stirring gently until just combined.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool on a wire rack until room temperature.
- While the bars cool, prepare the cream cheese frosting by mixing cream cheese, softened butter, and vanilla extract until smooth.
- Gradually add sifted powdered sugar until reaching desired sweetness and consistency.
- Once the pumpkin bars have cooled completely, spread the cream cheese frosting evenly across the top.
- Slice into squares and serve.
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Notes
Store bars in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.