Save Moist, warmly spiced pumpkin bars topped with a decadent brown sugar cream cheese frosting&mdashan irresistibly cozy fall treat perfect for any gathering.
Ingredients
- For the Pumpkin Bars: 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, 1 1/2 cups granulated sugar, 1/2 cup vegetable oil, 2 large eggs, 1 (15-ounce) can pumpkin puree (not pumpkin pie filling), 1/2 cup chopped walnuts or pecans (optional)
- For the Brown Sugar Frosting: 8 tablespoons (1 stick) unsalted butter softened, 4 ounces cream cheese, softened, 3 cups powdered sugar, 1/2 cup packed light brown sugar, 1 teaspoon vanilla extract, 2 4 tablespoons milk or cream
Instructions
- Preheat oven:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Mix wet ingredients:
- In another large bowl, whisk together the granulated sugar, vegetable oil, and eggs until smooth.
- Combine pumpkin:
- Stir in the pumpkin puree until fully incorporated.
- Combine wet and dry:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add nuts:
- Fold in walnuts or pecans, if using.
- Pour batter:
- Pour the batter into the prepared pan and spread evenly.
- Bake:
- Bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool bars:
- Allow bars to cool completely in the pan on a wire rack before frosting.
- Prepare frosting:
- In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
- Add sugars:
- Gradually add the powdered sugar and brown sugar, mixing until fully incorporated and fluffy.
- Add vanilla:
- Mix in the vanilla extract.
- Add milk:
- Add milk or cream, one tablespoon at a time, until the frosting is smooth and spreadable.
- Frost bars:
- Spread frosting evenly over the cooled bars. Cut into squares and serve.
Save Bars can be stored in an airtight container in the refrigerator for up to 5 days.
Required Tools
9×13-inch baking pan, Mixing bowls, Whisk, Electric mixer or hand mixer, Spatula, Wire cooling rack, Measuring cups and spoons
Allergen Information
Contains: Wheat (gluten), eggs, milk (butter, cream cheese), tree nuts (if using walnuts or pecans). Always verify ingredient labels if allergies are a concern.
Nutritional Information (per serving)
Calories: 310, Total Fat: 15 g, Carbohydrates: 43 g, Protein: 3 g
Save Enjoy these moist pumpkin bars with a perfect balance of spice and sweetness that make any gathering cozy and delightful.
Recipe Guide
- → What spices are used in the pumpkin bars?
Cinnamon, nutmeg, and cloves create the warm, cozy spice blend giving the bars their signature fall flavor.
- → Can I add nuts to the bars?
Yes, chopped walnuts or pecans can be folded into the batter for added crunch and texture.
- → How should the bars be cooled before frosting?
Allow the bars to cool completely on a wire rack to prevent the frosting from melting when applied.
- → What is used in the frosting for sweetness?
The frosting combines brown sugar and powdered sugar with cream cheese and butter for a creamy, sweet topping.
- → Is there a lighter alternative to oil in the bars?
Substituting half of the vegetable oil with unsweetened applesauce reduces fat while maintaining moisture.
- → How should the bars be stored after baking?
Store the bars in an airtight container in the refrigerator for up to five days to keep them fresh.