Classic Pumpkin Bars with Cream Cheese Frosting
These soft and moist pumpkin bars are made with an entire can of pumpkin puree and plenty of warm spices, then topped with a thick layer of creamy cream cheese frosting. They’re an easy fall dessert that stays soft and moist for days.
Equipment
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Ingredients
Pumpkin Bread
- 425 grams pumpkin puree 1 15-ounce can
- 200 grams granulated sugar
- 50 grams light brown sugar
- 110 grams vegetable oil
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 77 grams plain Greek yogurt or sour cream
- 240 grams all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon allspice
Cream Cheese Frosting
- 113 grams full-fat cream cheese room temperature
- 56 grams unsalted butter room temperature
- 240 grams powdered sugar
- ½ teaspoon vanilla bean paste
Instructions
Pumpkin Bars
- Preheat the oven to 350°F. Line an 9x9-inch square baking pan with parchment paper and set aside.
- Whisk the pumpkin puree, granulated sugar, brown sugar, and oil together in a large mixing bowl until well combined.425 grams pumpkin puree, 200 grams granulated sugar, 50 grams light brown sugar, 110 grams vegetable oil
- Whisk in the eggs and vanilla extract until smooth. Then whisk in the Greek yogurt until well combined.2 large eggs, 2 teaspoons vanilla extract, 77 grams plain Greek yogurt
- Add the flour, baking powder, baking soda, salt, and spices. Gently fold with a rubber spatula just until the dry streaks of flour disappear. Be careful not to overmix, which can make the bars dense instead of soft and tender.240 grams all purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon ground ginger, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, ⅛ teaspoon allspice
- Spread the batter evenly into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the bars cool in the hot pan for 10 minutes, then transfer them to a wire rack and cool completely before frosting.
Cream Cheese Frosting
- In a medium mixing bowl, beat the cream cheese and unsalted butter on medium speed with an electric mixer until smooth and lump-free.113 grams full-fat cream cheese, 56 grams unsalted butter
- Gradually add the powdered sugar 1 cup at a time on low speed to avoid a big sugar cloud of powdered sugar. Once fully combined, add the vanilla bean paste and increase the speed to medium-high until the frosting is light and fluffy.240 grams powdered sugar, ½ teaspoon vanilla bean paste
- Pipe or spread the frosting on top of the cool pumpkin bars. Slice and enjoy!
Notes
Measure the flour correctly: If not weighing the flour in grams, spoon it into a measuring cup and level it off with a knife for the most accurate measurement. Scooping directly from the bag can pack in too much flour, resulting in dry, dense bars.
Storage: Store frosted pumpkin bars in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for about 15-20 minutes before serving for the best texture.
Freezing: For the best results, freeze the pumpkin bars without the cream cheese frosting. Once completely cool, wrap the bars tightly in plastic wrap, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting and serving.
Nutrition
Serving: 1squareCalories: 545.4kcalCarbohydrates: 80.3gProtein: 6.3gFat: 23.1gSaturated Fat: 8.1gPolyunsaturated Fat: 7.7gMonounsaturated Fat: 5.6gTrans Fat: 0.3gCholesterol: 62.9mgSodium: 466.2mgPotassium: 183.8mgFiber: 2.4gSugar: 56.4gVitamin A: 7728.1IUVitamin C: 2mgCalcium: 68.7mgIron: 2.3mg
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