Moist Pumpkin Bars with Cream Cheese Frosting
These Moist Pumpkin Bars with Cream Cheese Frosting are rich, flavorful, and incredibly moist, combining spices with a creamy topping for a delightful autumn treat.
Ingredients
For the Bars
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- 3 large eggs
- 1 ½ cups granulated white sugar
- ⅔ cup vegetable oil
- 15 ounces pumpkin puree
- ¼ cup sour cream
For the Cream Cheese Frosting
- 16 ounces full-fat cream cheese
- 16 tablespoons unsalted butter
- 6 cups powdered sugar
- 4 teaspoons vanilla extract
- Pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare your baking sheet by greasing it lightly or lining it with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In another bowl, mix the eggs, sugar, vegetable oil, sour cream, and pumpkin puree until smooth.
- Gradually combine the dry ingredients into the pumpkin mixture, mixing until just combined.
Baking
- Spread the batter evenly into the prepared baking pan, ensuring corners are reached.
- Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
- Remove from oven and cool completely on a wire rack.
Frosting
- For the frosting, cream the unsalted butter until smooth. Add the cream cheese and beat until well combined.
- Gradually add powdered sugar until light and fluffy, then mix in vanilla and a pinch of salt.
Assembly
- Once cooled, generously frost the pumpkin bars with the cream cheese frosting.
- Serve immediately or chill for a refreshing treat.
Notes
For best results, ensure that cream cheese and butter are at room temperature before mixing. Store covered in the fridge for up to a week.