Pumpkin Bars with Cream Cheese Frosting
These Pumpkin Bars with Cream Cheese Frosting are soft, moist, and warmly spiced, with a rich, tangy frosting that makes every bite irresistible. They're baked in a sheet pan and perfect for fall parties and potlucks.
Servings: 24
Calories: 324kcal
Ingredients
Pumpkin Bars
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 15 ounce can pumpkin puree (not pie filling)
- 1⅔ cups granulated sugar
- 4 large eggs
- 1 cup neutral oil such as vegetable or canola oil
- 1 teaspoon pure vanilla extract
- ½ cup chopped walnuts or pecans optional for garnish
- Additional ground cinnamon optional for garnish
Cream Cheese Frosting
- 8 ounces cream cheese regular or ⅓-less-fat Neufchatel, softened
- ¼ cup butter softened
- 1 teaspoon pure vanilla extract
- 3 to 3½ cups powdered sugar divided and as needed
- 1 to 2 teaspoons fresh lemon juice divided and to taste
Instructions
- Preheat oven to 350°F.
- In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- In a large bowl, beat the pumpkin, granulated sugar, eggs, oil, and vanilla with an electric mixer on medium speed until well combined. Add the flour mixture and beat on low speed just until combined. Spread the batter evenly in an ungreased 15- × 10- × 1-inch rimmed baking pan.
- Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
- In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Add the vanilla, 3 cups powdered sugar, and 1 teaspoon lemon juice and beat until smooth and creamy. Gradually add as much of the remaining ½ cup powdered sugar as needed to reach a smooth, spreadable consistency. Add up to 1 teaspoon additional lemon juice, if desired, to balance the sweetness.
- Spoon the frosting over the cooled bars and spread it evenly with an offset spatula. If desired, sprinkle with chopped walnuts or pecans and additional cinnamon. Cut into bars. Store, covered, in the refrigerator for up to 5 days.
Notes
Storage: Store the bars, covered, in the refrigerator for up to 5 days.
Make-Ahead Tip: If making the bars ahead, refrigerate them in the baking pan, uncovered, for 1 to 2 hours to allow the frosting to firm up a bit. Then, cut them into bars and store in an airtight container, or carefully cover the baking pan with foil to avoid disturbing the frosting.
Nutrition
Serving: 1bar | Calories: 324kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 151mg | Potassium: 118mg | Fiber: 1g | Sugar: 32g | Vitamin A: 2984IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg