Old-Fashioned Pumpkin Bars Cream Cheese (Print Version)
Tender, spiced bars topped with smooth, sweet cream cheese frosting—ideal for fall treats and sharing.
# Ingredients:
→ Pumpkin Bar Base
01 -
260 g all-purpose flour
02 -
5 g baking powder
03 -
5 g baking soda
04 -
4 g ground cinnamon
05 -
1 g ground nutmeg
06 -
1 g ground ginger
07 -
0.5 g ground cloves
08 -
3 g fine salt
09 -
200 g granulated sugar
10 -
110 g packed brown sugar
11 -
240 ml vegetable oil
12 -
4 large eggs
13 -
5 ml vanilla extract
14 -
425 g pumpkin puree
→ Cream Cheese Frosting
15 -
225 g cream cheese, softened
16 -
115 g unsalted butter, softened
17 -
240 g powdered sugar
18 -
5 ml vanilla extract
19 -
15–30 ml heavy cream, as needed
# Instructions:
01 -
Preheat oven to 175°C. Grease or line a 23 x 33 cm rectangular pan with parchment paper.
02 -
In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
03 -
In a separate large bowl, beat together granulated sugar, brown sugar, and vegetable oil until fully incorporated. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and pumpkin puree.
04 -
Gradually fold the dry ingredients into the wet mixture, stirring until a cohesive batter forms. Avoid overmixing.
05 -
Pour batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Allow to cool completely in the pan.
06 -
With an electric mixer, beat cream cheese and butter at medium speed until smooth and creamy. Gradually incorporate powdered sugar, then mix in vanilla extract. Add heavy cream as necessary to achieve a spreadable consistency.
07 -
Spread cream cheese frosting evenly over the cooled pumpkin bars. Cut into portions and serve at room temperature.
# Notes:
01 -
For the smoothest frosting, ensure both cream cheese and butter are completely softened before mixing.
02 -
Pumpkin bars can be stored refrigerated in an airtight container for up to 5 days.