Description
Moist pumpkin bars topped with tangy cream cheese frosting, perfect for fall gatherings or cozy afternoons.
Ingredients
For the Bars:
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 3 large eggs
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- ⅓ cup whole milk
- 1 can (15 oz) pure pumpkin puree
- ⅔ cup vegetable oil
- 2 teaspoons vanilla extract
For the Frosting:
- ½ cup unsalted butter, softened
- 8 oz cream cheese, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
- Whisk together flour, baking soda, baking powder, salt, and all spices in a large bowl.
- In another bowl, beat eggs then whisk in both sugars. Add milk, pumpkin puree, oil, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and gently fold until just combined.
- Spread batter evenly in prepared pan and bake 28-30 minutes until center springs back when pressed.
- Cool completely before frosting.
- Beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla, beating until light and creamy.
- Spread frosting over cooled bars and cut into squares.
Notes
- Use room temperature ingredients for easier mixing.
- Don’t overbake, bars should be just set in the center. Always cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 28 minutes