Pumpkin Bars
These delightful pumpkin bars are moist, flavorful, and topped with a delicious cream cheese frosting. Perfect for fall gatherings or as a tasty treat any time of year!
Equipment
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 measuring cups
- 1 measuring spoons
- 1 9x13 inch baking pan
- 1 parchment paper (optional)
- 1 spatula
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease and line the baking pan with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, vegetable oil, and granulated sugar. Mix well with an electric mixer or whisk.
- Add the eggs to the mixture and mix until fully combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually combine the dry ingredients with the wet ingredients, stirring until just mixed. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven for about 25 minutes or until a toothpick inserted in the center comes out clean.
- While the pumpkin bars are baking, prepare the cream cheese frosting by beating together the softened cream cheese, softened butter, vanilla extract, and powdered sugar in a mixing bowl until smooth and creamy.
- Once the bars have cooled completely, spread the cream cheese frosting evenly on top.
- Cut into 12 bars and serve.
Notes
You can add chopped nuts or chocolate chips to the batter for extra flavor and texture.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.