Bookmark
These pumpkin bars feature a soft spiced pumpkin base topped with a creamy tangy cream cheese frosting that melts in every bite. Made from simple pantry ingredients without a mixer these dessert bars are easy and satisfying for any autumn occasion.
I first made these bars during a cool autumn weekend and my family could not stop eating them. The warm spices and creamy topping bring such a cozy feeling to any kitchen.
- 2 cups all-purpose flour: ensures a soft and tender base
- 2 teaspoons baking powder: helps the bars rise and stay fluffy
- 2 teaspoons cinnamon: adds warm autumn flavor
- 1 teaspoon salt: balances sweetness
- 1 teaspoon baking soda: contributes to proper texture
- ½ teaspoon nutmeg: brings subtle spice complexity
- 4 large eggs: bind the ingredients and add richness
- 1½ cups granulated sugar: sweetens without overpowering
- 1 cup vegetable oil: keeps the bars moist
- 1 15 oz can pumpkin puree: provides flavor and moisture make sure it is pure pumpkin
- 2 tablespoons maple syrup: adds a natural depth of flavor
- 2 teaspoons vanilla extract: enhances overall taste
- For the frosting use 8 oz cream cheese softened: for creamy texture
- ½ cup unsalted butter softened: makes frosting rich and smooth
- 2 teaspoons vanilla extract: for aromatic sweetness
- Pinch of salt: balances the frosting
- 3 to 4 cups powdered sugar: for desired frosting consistency
Step-by-Step Instructions
- Make the Batter:
- Whisk together flour baking powder cinnamon salt baking soda and nutmeg in a large bowl. In another bowl mix eggs sugar oil pumpkin puree maple syrup and vanilla until combined. Gently fold the dry ingredients into the wet mixture until just incorporated.
- Bake the Bars:
- Pour the batter evenly into a prepared 9x13 inch pan. Bake at 350 degrees Fahrenheit for 30 to 35 minutes until a toothpick inserted comes out clean. Allow bars to cool completely in the pan.
- Prepare the Frosting:
- In a medium bowl beat cream cheese and butter together until smooth. Add vanilla and salt then gradually beat in powdered sugar until fluffy and desired sweetness is achieved.
- Frost the Bars:
- Spread frosting evenly over cooled pumpkin bars. Slice into bars and serve.
Bookmark
I love the combination of pumpkin and cream cheese because the tanginess of the frosting balances the warm spices. Making these bars reminds me of cozy family gatherings when my mom would bring pumpkin treats to the table.
Storage Tips
Store the bars in an airtight container in the refrigerator for up to three days. You can freeze individual slices wrapped tightly in plastic wrap for longer storage.
Bookmark
Ingredient Substitutions
Vegetable oil can be replaced with canola oil for similar results. You may swap half of the all-purpose flour with whole wheat flour for a heartier texture. Use honey instead of maple syrup for a different natural sweetness.
Serving Suggestions
Serve slightly chilled or at room temperature with a cup of tea or coffee. Garnish with a sprinkle of cinnamon or small pumpkin candies for festive presentation.
Cultural Context
Pumpkin desserts are a fall tradition in many North American households especially around Thanksgiving and Halloween. Spices like cinnamon and nutmeg evoke seasonal comfort and warmth.
Frequently Asked Questions About Recipes
- → Can I use pumpkin pie filling instead of pumpkin puree?
No, you should only use pure pumpkin puree. Pumpkin pie filling already contains added spices and sugar which will alter the taste and texture of your bars. Check the ingredient label - it should only list pumpkin.
- → Why do my pumpkin bars turn out dense instead of fluffy?
Overmixing the batter is the most common cause of dense bars. Stir just until the ingredients are combined and no lumps remain. Also ensure your baking powder and baking soda are fresh and not expired.
- → Can I make the cream cheese frosting ahead of time?
Yes, you can make the frosting up to 2 days ahead. Store it covered in the refrigerator, then let it come to room temperature and give it a quick stir before spreading on the bars.
- → How should I store leftover pumpkin bars?
Store frosted bars in an airtight container in the refrigerator for up to 4 days. The bars actually taste even better the next day as the flavors meld together.
- → What type of oil works best for these bars?
Vegetable oil or canola oil work best as they keep the bars moist and tender. Oil creates a denser, more moist texture compared to using butter, which is perfect for this style of bar.
- → Can I adjust the consistency of the cream cheese frosting?
Absolutely! Start with 3 cups of powdered sugar and add more gradually until you reach your desired thickness. You can add up to 4 cups total for a thicker frosting.