Pumpkin Bars Cream Cheese Frosting (Printable Recipe)
Soft spiced pumpkin bars with creamy cream cheese frosting. Easy fall dessert made with pantry staples.
# Ingredients You'll Need:
→ Cake Base
01 -
2 cups all-purpose flour
02 -
2 teaspoons baking powder
03 -
2 teaspoons ground cinnamon
04 -
1 teaspoon salt
05 -
1 teaspoon baking soda
06 -
1/2 teaspoon ground nutmeg
07 -
4 large eggs
08 -
1 1/2 cups granulated sugar
09 -
1 cup vegetable oil
10 -
1 (15 oz) can pumpkin puree
11 -
2 tablespoons pure maple syrup
12 -
2 teaspoons vanilla extract
→ Cream Cheese Frosting
13 -
8 oz cream cheese, softened
14 -
1/2 cup unsalted butter, softened
15 -
2 teaspoons vanilla extract
16 -
1 pinch salt
17 -
3 to 4 cups powdered sugar
# Steps to Follow:
01 -
Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper or grease thoroughly.
02 -
In a large bowl, whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg until evenly combined.
03 -
In a separate bowl, mix eggs, granulated sugar, vegetable oil, pumpkin puree, maple syrup, and vanilla extract until smooth.
04 -
Add the dry ingredients to the pumpkin mixture and stir just until combined. Do not overmix to prevent dense bars.
05 -
Spread batter evenly into prepared pan. Bake for 30-35 minutes until a toothpick inserted in center comes out clean. Cool completely.
06 -
Beat cream cheese and butter until smooth. Add vanilla extract and salt. Gradually mix in powdered sugar until fluffy and spreadable.
07 -
Spread frosting evenly over cooled bars. Cut into squares and serve. Store covered in refrigerator.
# Extra Tips:
01 -
Use pure pumpkin puree, not pumpkin pie filling, for best results
02 -
Spoon flour into measuring cup to avoid packing and excess flour
03 -
Check that baking powder and baking soda are fresh and not expired
04 -
Use pure maple syrup for optimal flavor over pancake syrup
05 -
Regular cream cheese works better than low-fat for proper consistency
06 -
Bars taste even better the next day as flavors develop