Dietary notes
These pumpkin bars are vegetarian. For vegan, substitute flax eggs and this vegan cream cheese frosting. This pumpkin bars recipe is ideal for any fall occasion. Every time we make them, we cannot stop sneaking bites! All our friends and family adore these, and here’s why:
These bars are perfectly moist and cakey, with just the right warm-spiced interior from cinnamon, ginger and nutmeg. The lusciously cream cheese frosting is to-die-for. It adds a gooey tang: and it’s the right amount (not too much, not too little).They’re topped off with a lusciously creamy layer of cream cheese frosting that gives a tangy lift to each bite. It makes a big sheet pan. It’s great for fall gatherings and entertaining, like Thanksgiving, Halloween, dinner parties, or to pass out to neighbors to spread fall cheer.
Use a 10 x 15-inch jelly roll pan. This is a non-negotiable! It gets just the right height so they work as bars, not fluffy cake. Bake until a toothpick comes out clean. This should take 25 to 30 minutes. Make sure not to overbake, or the bars will not be as moist. Allow to cool fully before frosting. Otherwise, the frosting will melt when you apply it. If you want to go right into frosting after its cool, set out the cream cheese and butter on the counter in advance.
Allow the butter and cream cheese to come to room temperature for 1 hour. You can also try microwaving for a few seconds, but that risks melting the frosting and destroying the texture. If you’re planning to frost the bars right away, you may want to set out the butter and cream cheese while you’re in the middle of baking. Sift the powdered sugar. This helps to eliminate any lumps in the frosting. If desired, make the frosting in advance. You can save it for up to 1 week. Make sure to set it out at room temperature for about 30 minutes before icing the bars.
Try our pumpkin cookies, pumpkin cake or pumpkin muffins. Go for pumpkin bread or pumpkin chocolate chip bread. Go savory with pumpkin chili or icy with pumpkin ice cream. Start the day with pumpkin pancakes, pumpkin French toast or pumpkin baked oatmeal.
5 from 2 reviews
2 cups [280 g] all-purpose flour ½ tablespoon cinnamon 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon kosher salt 2 large eggs ¾ cup light brown sugar ½ cup granulated sugar 15-ounce can pumpkin puree ¾ cup neutral oil
For the cream cheese frosting
4 tablespoons unsalted butter, room temperature 1 8-ounce package cream cheese, room temperature 2 ½ cups powdered sugar, sifted ½ teaspoon vanilla extract
