Pumpkin Bars with Cream Cheese Frosting
These tender pumpkin bars topped with creamy frosting are the perfect cozy treat for any occasion, delivering warmth and flavor with every bite.
Ingredients
For the Pumpkin Bars
- 2 cups all-purpose flour provides structure
- 2 teaspoons baking powder leavening agent for rise
- 1 teaspoon baking soda aids in leavening
- ½ teaspoon kosher salt enhances flavor
- 1½ teaspoons ground cinnamon adds warmth and spice
- 1½ teaspoons pumpkin pie spice complex spiced flavor
- 2 cups granulated sugar sweetens the bars
- 1 cup canola oil moisture and richness
- 4 large eggs binds and adds moisture
- 15 ounces pumpkin puree provides moisture and flavor
For the Cream Cheese Frosting
- 8 ounces cream cheese base for the frosting
- 5 tablespoons unsalted butter adds richness to frosting
- 2 tablespoons sour cream adds tang and moisture to frosting
- ½ teaspoon pure vanilla extract enhances flavor
- ⅛ teaspoon kosher salt enhances flavor in frosting
- 1½ cups powdered sugar sweetens the frosting
- 1 cup roasted chopped pecans optional, adds crunch and flavor
Instructions
Preparation
- Preheat your oven to 350°F and prepare a rimmed sheet pan by greasing it or lining it with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda, kosher salt, cinnamon, and pumpkin pie spice. Whisk thoroughly until fully blended.
- In the bowl of a stand mixer, beat together the granulated sugar and canola oil until well combined.
Mixing
- Add the eggs to the sugar-oil mixture, one at a time, mixing well after each addition.
- Mix in the pumpkin puree until fully incorporated.
- Gradually add the flour mixture, mixing until everything is fully combined.
Baking
- Pour the batter into the prepared sheet pan and spread it evenly with a spatula.
- Bake in the preheated oven for 25-33 minutes, checking doneness with a toothpick.
- Allow the bars to cool in the pan.
Frosting
- Beat the cream cheese until smooth for the frosting.
- Add the unsalted butter, sour cream, vanilla extract, and kosher salt to the cream cheese and beat until smooth.
- Gradually mix in the powdered sugar until fully blended.
- Frost the cooled pumpkin bars and sprinkle with roasted chopped pecans if desired.
Notes
Allow bars to cool completely before frosting to prevent melting. Store leftovers in an airtight container for up to one week.