Cream Cheese Pumpkin Bars
Soft, spiced pumpkin bars topped with a smooth cream cheese frosting. Moist, flavorful, and quick to make, these bars are perfect for dessert, snack time, or holiday gatherings.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 9 x 13-inch baking dish
- Whisk or mixing spoon
- Measuring Cups and Spoons
- Cooling rack
Ingredients
For the Pumpkin Bars:
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil or avocado oil
- 1 15-ounce can pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
For the Cream Cheese Frosting:
- 1 8-ounce package low-fat cream cheese, softened
- 2 tablespoons butter softened
- 1 teaspoon vanilla extract
- 2 to 3 cups sifted powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C) to ensure even baking. While the oven warms, prepare a 9 x 13-inch baking dish by lightly spraying it with nonstick cooking spray. You can also line it with parchment paper for easier removal and cleanup. Make sure the surface is evenly coated so the bars do not stick.
- Mix Wet Ingredients: In a large mixing bowl, combine the eggs, granulated sugar, and oil. Whisk vigorously until the mixture becomes smooth and slightly thickened. Add the pumpkin puree and vanilla extract, then stir until fully incorporated. The result should be a uniform, slightly glossy mixture that will provide the moist base for your bars.
- Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the flour, baking powder, ground cinnamon, pumpkin pie spice, fine sea salt, and baking soda. Make sure all ingredients are evenly distributed to avoid clumps. This step ensures that the flavors and leavening agents are balanced throughout the batter.
- Blend Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the bowl with the wet pumpkin mixture. Using a large spoon or spatula, fold the ingredients together gently until fully combined. Avoid over-mixing, as this can make the bars dense. The batter should be thick, smooth, and spiced evenly throughout.
- Spread Batter in Pan: Pour the prepared batter into your greased 9 x 13-inch baking dish. Using a spatula, spread it evenly from corner to corner, making sure the surface is level. This ensures consistent baking and even texture across all bars.
- Bake the Pumpkin Bars: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. To check for doneness, insert a toothpick into the center of the bars—it should come out clean or with just a few moist crumbs. Remove from the oven and allow the bars to cool in the pan on a wire rack. Cooling completely is essential before frosting to prevent melting.
- Prepare Cream Cheese Frosting: While the bars cool, make the frosting. In a clean, large mixing bowl, combine the softened cream cheese and butter. Stir until smooth and creamy, ensuring no lumps remain. Add the vanilla extract and continue mixing to incorporate. Gradually sift in powdered sugar, one cup at a time, until the frosting reaches your desired sweetness and consistency.
- Frost the Bars: Once the pumpkin bars are completely cooled, spread the cream cheese frosting evenly across the top using a spatula or butter knife. Take your time to ensure a smooth layer, reaching the edges of the pan for full coverage. This frosting adds a rich, tangy contrast to the lightly spiced bars.
- Slice and Serve: Using a sharp knife, cut the frosted pumpkin bars into 12 equal squares. For clean cuts, wipe the knife with a warm, damp cloth between slices. Serve immediately, or store in an airtight container in the refrigerator to maintain freshness. These bars are perfect for breakfast treats, snacks, or dessert.
- Storage and Enjoyment Tips: For optimal texture and flavor, store any leftovers in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage; thaw at room temperature before serving. You can garnish with a light dusting of cinnamon or a few chopped nuts for an extra festive touch.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to ensure a smooth texture and natural sweetness without extra sugar or spices.
- Room temperature eggs, butter, and cream cheese help the batter and frosting blend smoothly for a lighter, fluffier result.
- Avoid overmixing the batter; fold gently to prevent dense, heavy bars.
- Sift powdered sugar before adding to the frosting to ensure a silky, lump-free finish.
- For extra flavor, consider adding a teaspoon of espresso powder to the frosting—it enhances the sweetness and richness subtly.
