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Best Easy Spiced Pumpkin Bars with Cream Cheese Frosting

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These spiced pumpkin bars are the perfect fall dessert—soft, tender, and topped with a tangy cream cheese frosting. They’re quick to make, use simple ingredients, and have converted even the most devoted pumpkin skeptics.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves (optional)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60g) unsalted butter, melted
  • 3 large eggs, room temperature
  • 1 can (15 oz or 425g) pumpkin puree
  • 2 teaspoons vanilla extract
  • 8 oz (226g) block cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the parchment.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and cloves.
  3. In a separate medium bowl, whisk together granulated sugar, brown sugar, vegetable oil, and melted butter until smooth. Add eggs one at a time, whisking well after each. Add pumpkin puree and vanilla extract, whisk until smooth.
  4. Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined—do not overmix.
  5. Pour batter into prepared pan and spread evenly. Bake for 22 to 26 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool completely in pan on a wire rack (about 1 to 1.5 hours).
  6. For frosting: Beat softened cream cheese and butter with an electric mixer on medium speed until smooth (about 2 minutes). Add powdered sugar, vanilla extract, and pinch of salt. Beat on low until incorporated, then on medium-high for 2 to 3 minutes until light and fluffy.
  7. Once bars are completely cool, spread frosting evenly over top. Use parchment sling to lift bars out of pan. Slice into 24 squares or 18 rectangles. Wipe knife clean between cuts.

Notes

Don’t overmix the batter to avoid dense bars. Use room temperature ingredients for best results. Let bars cool completely before frosting to prevent melting. For clean slices, refrigerate frosted bars for 30 minutes before cutting. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://leilameals.com/best-easy-spiced-pumpkin-bars-with-cream-cheese-frosting/