Description
Classic Pumpkin Bars with Cream Cheese Frosting bring autumnal joy. My simple recipe makes tender, spiced bars topped with tangy, smooth frosting.
Ingredients
Scale
- Pumpkin Bar Base:
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 (15-ounce) can (425g) pumpkin puree (not pie filling)
- 1 cup (240ml) vegetable oil
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- Flavorful Spices:
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Cream Cheese Frosting:
- 1 (8-ounce) package (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted if desired
- 1 teaspoon vanilla extract
- Optional Toppings:
- Chopped pecans or walnuts
- Extra sprinkle of ground cinnamon
Instructions
- Prep Your Pan & Oven: First things first, get that oven preheating to 350°F (175°C). Then, grab a 15×10-inch jelly roll pan. I usually line mine with parchment paper, leaving a little overhang on the sides – it makes lifting the baked bars out so much easier, and honestly, cleanup is a breeze. Give the parchment a light spray with cooking oil too, just for good measure. I’ve forgotten this step before, and trust me, peeling stuck bars off a pan is no fun!
- Mix the Wet Ingredients: In a big bowl, whisk together your granulated sugar, vegetable oil, and those room-temperature eggs until everything looks light and fluffy. Don’t be afraid to really get in there with your whisk! Next, stir in the canned pumpkin puree. It’ll be a beautiful orange swirl, and I love watching it come together. Make sure it’s all well combined; we want that pumpkin flavor evenly distributed throughout our Classic Pumpkin Bars with Cream Cheese Frosting.
- Combine Dry Ingredients: In a separate, medium-sized bowl, whisk together your all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, ginger, and cloves. This step is super important for even distribution of the leavening and spices, so don’t skip it. I’ve definitely just dumped everything in one bowl before, and the results were… less than ideal, with pockets of unmixed spice. We want uniform flavor here, hon.
- Combine Wet & Dry: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed, or by hand with a spatula, just until everything is combined. Seriously, don’t overmix! Overmixing develops the gluten too much, which can lead to tough bars, and we’re going for tender and moist. A few streaks of flour are totally fine; they’ll disappear during baking. This is where the magic starts happening for our Classic Pumpkin Bars with Cream Cheese Frosting.
- Bake the Pumpkin Bars: Pour your beautiful batter into the prepared jelly roll pan and spread it evenly with an offset spatula or the back of a spoon. Pop it into your preheated oven and bake for about 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. The kitchen will start smelling absolutely heavenly at this point – that’s my favorite part!
- Cool & Frost: Once baked, let the bars cool completely in the pan on a wire rack. This is crucial! If you frost them while they’re still warm, that lovely cream cheese frosting will just melt into a puddle, and honestly, it’s a sad sight. While they cool, make your frosting (instructions below). Once the bars are cool to the touch, spread that luscious Cream Cheese Frosting all over them. Slice them up and get ready for pure bliss!
- Whip Cream Cheese & Butter: In a large bowl, using an electric mixer, beat the softened cream cheese and butter together until they’re super smooth and creamy. Make sure there are no lumps of cream cheese left; this is key for a silky frosting. I usually beat it for about 2-3 minutes on medium speed, scraping down the sides of the bowl a few times. Don’t rush this step!
- Add Powdered Sugar & Vanilla: Gradually add the powdered sugar, about a cup at a time, beating after each addition until incorporated. Start on low speed so you don’t end up with a powdered sugar cloud all over your kitchen (speaking from experience here, haha!). Once all the sugar is in, add the vanilla extract and beat on medium-high speed for another 1-2 minutes until the frosting is light, fluffy, and absolutely dreamy. Taste it! Adjust sweetness if you like. This frosting is what makes these Classic Pumpkin Bars with Cream Cheese Frosting truly irresistible.