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Pumpkin Bars with Cream Cheese Frosting

These Pumpkin Bars with Cream Cheese Frosting are the perfect blend of moist, dense pumpkin goodness topped with creamy frosting, making them an irresistible dessert for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Bars
  • 1 cup canned pumpkin Make sure it’s pure pumpkin, not pumpkin pie filling.
  • 1 cup sugar
  • 1/2 cup vegetable oil Can be substituted with applesauce for a healthier option.
  • 2 large eggs
  • 1 1/2 cups all-purpose flour Can be swapped with whole wheat flour for added fiber.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
For the Frosting
  • 8 oz cream cheese, softened Ensure it's at room temperature for easy mixing.
  • 1/4 cup butter, softened Also at room temperature.
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together pumpkin, sugar, vegetable oil, and eggs until smooth.
  3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, and nutmeg.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Baking
  1. Pour the batter into a greased 9x13 inch baking pan and smooth the top.
  2. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Frosting
  1. While the bars are cooling, beat the softened cream cheese and butter in a medium bowl until creamy.
  2. Gradually add in powdered sugar and vanilla extract, mixing until smooth.
Frosting the Bars
  1. Once the bars are completely cool, spread the frosting evenly over the top.
  2. Cut into squares and enjoy!

Notes

For optimal results, avoid overmixing the batter and allow the bars to cool fully before frosting. Store in an airtight container for up to 5 days or freeze for up to 3 months.