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Easy Pumpkin Bars with Cream Cheese Frosting – Best Fall Recipe

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These moist, cake-like pumpkin bars are topped with a tangy cream cheese frosting and packed with warm fall spices. They’re quick to make, use simple ingredients, and are perfect for fall gatherings.

Ingredients

  • Canned pumpkin puree (15 oz / 425g)
  • Granulated sugar (1 cup / 200g)
  • Brown sugar (½ cup / 100g, packed)
  • Vegetable oil (½ cup / 120ml)
  • Large eggs (2, room temperature)
  • All-purpose flour (1½ cups / 190g)
  • Baking powder (1½ teaspoons)
  • Baking soda (½ teaspoon)
  • Salt (½ teaspoon)
  • Ground cinnamon (1½ teaspoons)
  • Ground nutmeg (½ teaspoon)
  • Ground ginger (¼ teaspoon)
  • Ground cloves (¼ teaspoon)
  • Cream cheese (8 oz / 226g, softened)
  • Unsalted butter (¼ cup / 57g, softened)
  • Powdered sugar (2 cups / 240g, sifted)
  • Vanilla extract (1 teaspoon)
  • Ground cinnamon (¼ teaspoon)
  • Ground nutmeg (⅛ teaspoon)
  • Milk (1-2 tablespoons, as needed)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving overhang on long sides. Lightly grease parchment and exposed pan edges.
  2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well after each.
  3. In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  5. Pour batter into prepared pan and spread evenly to edges. Batter layer will be about ½ inch thick.
  6. Bake on middle rack for 22-28 minutes, until edges pull away from pan and center springs back when touched. Cool completely in pan on a wire rack.
  7. For frosting: Beat softened cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla, cinnamon, and nutmeg; beat until light and fluffy. Add milk as needed for spreadable consistency.
  8. Spread frosting evenly over cooled bars. Use an offset spatula or butter knife to create swirls if desired.
  9. Lift bars out of pan using parchment overhang. Slice into squares (6 rows by 4 rows for 24 bars). Wipe knife clean between cuts for neat slices.

Notes

Cool bars completely before frosting to prevent melting. For cleaner slices, refrigerate frosted bars for 15-20 minutes before cutting. Bars taste even better the next day.

Nutrition

Keywords: pumpkin bars, cream cheese frosting, fall dessert, easy pumpkin recipe, pumpkin bars with cream cheese frosting

Find it online: https://daintydine.com/easy-pumpkin-bars-with-cream-cheese-frosting-best-fall-recipe/