Pumpkin Bars with Cream Cheese Frosting
Soft, spiced pumpkin sheet cake bars topped with tangy cream cheese frosting -- one bowl for the batter and one pan for baking.
Servings: 12 bars
Calories: 360kcal
Ingredients
Pumpkin Bars
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 15 oz pure pumpkin puree (1 can)
- 2 cups all-purpose flour, spooned and leveled
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides.
- Whisk together the eggs, sugar, oil, and pumpkin puree in a large bowl until smooth, about 2 minutes.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a separate bowl.
- Fold the dry ingredients into the wet ingredients with a spatula until just combined; do not overmix.
- Pour the batter into the prepared pan and spread into an even layer.
- Bake for 25 to 28 minutes, until a toothpick inserted in the center comes out clean.
- Cool the bars completely in the pan on a wire rack, about 1 hour.
- Beat the cream cheese and butter together on medium speed until light and fluffy, about 2 minutes.
- Add the powdered sugar one cup at a time, beating well after each addition, then mix in the vanilla and salt.
- Spread the frosting evenly over the cooled bars.
- Chill for 30 to 60 minutes, then lift out using the parchment overhang and slice into 12 bars.
Notes
Store covered in the refrigerator for up to 5 days, since the cream cheese frosting isn't shelf-stable. Bars can be frozen unfrosted for up to 3 months; thaw overnight in the fridge before frosting. Use pure pumpkin puree, not pumpkin pie filling.