Moist Old-Fashioned Pumpkin Bars with Cream Cheese Frosting (Print version)
Tender pumpkin spice bars baked in a sheet pan and topped with thick, tangy cream cheese frosting.
# Ingredients:
For the pumpkin bars
01 -
2 cups (250 g) all-purpose flour
02 -
2 teaspoons baking powder
03 -
1 teaspoon baking soda
04 -
3/4 teaspoon fine salt
05 -
2 teaspoons pumpkin pie spice
06 -
4 large eggs
07 -
2 cups (400 g) granulated sugar
08 -
1 can (15 oz or 425 g) plain pumpkin puree
09 -
3/4 cup (170 g) unsalted butter, melted and slightly cooled
10 -
1 teaspoon vanilla extract
For the cream cheese frosting
11 -
8 oz (225 g) full-fat cream cheese, softened
12 -
1/2 cup (113 g) unsalted butter, softened
13 -
3 cups (360 g) powdered sugar
14 -
1 teaspoon vanilla extract
15 -
1/8 teaspoon fine salt
16 -
Ground cinnamon for dusting, optional
# Instructions:
01 -
Heat the oven to 350 F. Grease a 15x10-inch jelly roll pan and line it with parchment if desired.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
03 -
In a large bowl, whisk the eggs, sugar, pumpkin puree, melted butter, and vanilla until smooth. Fold in the dry ingredients just until combined.
04 -
Spread the batter evenly in the prepared pan. Bake for 25-30 minutes, until the center springs back lightly and a toothpick comes out with moist crumbs.
05 -
Set the pan on a rack and cool completely before frosting, at least 1 hour.
06 -
Beat the softened cream cheese and butter until fluffy. Beat in powdered sugar, vanilla, and salt until smooth and creamy.
07 -
Spread the frosting over the cooled pumpkin bars. Chill for 45-60 minutes for cleaner cuts, then slice into 24 bars.
# Good to know:
01 -
Use plain pumpkin puree, not pumpkin pie filling.
02 -
Cool the pumpkin layer completely before frosting.
03 -
Serve slightly chilled or let stand 15-20 minutes before serving.