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Soft and moist pumpkin bars topped with a creamy, spiced cream cheese frosting, perfect for fall occasions.

Ingredients

Scale
  • 4 eggs, beaten
  • 16 oz pumpkin puree (not pumpkin pie filling, Libby’s canned recommended)
  • 1 ½ cups sugar
  • 1 cup cooking oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 can cream cheese frosting (or homemade)
  • 8 ounces softened cream cheese
  • ½ cup softened unsalted butter
  • 2 teaspoons pure vanilla extract
  • 4 cups powdered sugar

Instructions

  1. Whisk together eggs, pumpkin puree, sugar, and oil in a large bowl until smooth.
  2. Stir in the dry ingredients (flour, baking powder, baking soda, and cinnamon) just until combined; do not overmix.
  3. Pour batter into an ungreased 15x10x1-inch baking pan and spread evenly.
  4. Bake at 350°F for about 25–30 minutes.
  5. Insert a toothpick into the center; when it comes out clean, remove the pan from the oven and let the cake cool completely.
  6. Beat softened cream cheese, softened unsalted butter, and vanilla extract until fluffy.
  7. Gradually add powdered sugar and mix until smooth and creamy.
  8. Spread the cream cheese frosting evenly over the completely cooled pumpkin bars.

Notes

Mix the batter just enough to combine for soft, fluffy texture; avoid overmixing., Cake can be baked in a jelly roll pan for thinner bars or a 9×13 pan for thicker pieces., Cool the cake completely before frosting to prevent melting and runny frosting., Store pumpkin bars chilled for best taste and firmness., Use a toothpick to check doneness; bars are ready when it comes out clean.

Nutrition

Find it online: https://margorecipes.com/pumpkin-bars-with-cream-cheese-frosting/