Description
These moist and flavorful pumpkin bars come with a luscious cream cheese icing, perfect for fall gatherings or a delicious dessert any time of year. Made with simple pantry ingredients and warm spices, they offer a delightful balance of sweet and spice in every bite.
Ingredients
Pumpkin Bars
- 4 large eggs, room temperature
- 1-2/3 cups sugar
- 1 cup canola oil
- 1 can (15 ounces) pumpkin
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Icing
- 6 ounces cream cheese, softened
- 2 cups confectioners' sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons 2% milk
Instructions
- Combine the pumpkin mixture: Preheat the oven to 350°F. In a large bowl, beat the eggs, sugar, oil, and pumpkin until well blended. You can mix this batter by hand, use a stand mixer fitted with the paddle attachment, or use an electric hand mixer – whichever you prefer.
- Combine and add the flour mixture: In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Gradually add the flour mixture to the pumpkin mixture in two or three increments, gently mixing after each addition until just combined to avoid overmixing, which could make the bars dense or tough.
- Bake the bars: Pour the batter into an ungreased 15x10x1-inch baking pan (a 13x9-inch pan can also be used, but the bars will be thicker). Bake for 25 to 30 minutes or until set. Allow the bars to cool completely before icing.
- Make the cream cheese icing: In a small bowl, beat the softened cream cheese, butter, confectioners' sugar, and vanilla extract until combined and creamy. Add 1 to 2 tablespoons of 2% milk gradually until the icing achieves a spreadable consistency.
- Spread the icing: Evenly spread the cream cheese icing over the cooled pumpkin bars. Store the finished bars in the refrigerator until ready to serve.
Notes
- If you don’t have a 15x10x1-inch baking pan, a 13x9-inch pan works fine; just expect slightly thicker bars.
- Be careful not to overmix the batter to keep the bars tender.
- Allow the bars to cool completely before icing to prevent the frosting from melting.
- Store finished pumpkin bars refrigerated and consume within 3-4 days for best freshness.
