Pumpkin Bars
Yield: 24 servings
Calories: 180kcal
Delicious pumpkin bars with a moist and flavorful pumpkin base topped with a cream cheese frosting, these bars are the perfect treat to satisfy your autumn cravings.
Ingredients
Pumpkin Bar
- 2 cups (284 g) all-purpose flour, sifted
- 1 tablespoon (6 g) pumpkin pie spice
- 1 ½ teaspoons (5 g) baking powder
- 1 teaspoon (6 g) baking soda
- 1 teaspoon (6 g) kosher salt
- 1 cup (198 g) granulated sugar
- ⅔ cups (132 g) dark brown sugar, packed
- 3 large eggs, room temperature
- 1 cup (240 ml) vegetable oil
- 1 teaspoon (5 ml) vanilla extract
- 1 ½ cups (425 g) pumpkin puree, 15 ounces canned
Cream Cheese Frosting
- 6 tablespoons (86 g) unsalted butter, softened to 65-67ºF (18-19ºC)
- 1 ¼ cups (142 g) powdered sugar, sifted
- 8 ounces (227 g) cream cheese, softened to 65-67ºF (18-19ºC)
- 2 tablespoons (30 ml) maple syrup
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Heat the Oven - Set the oven rack to the middle position. Heat the oven to 350ºF (177ºC). Line a 10 by 15-inch rimmed baking sheet with parchment paper. Alternatively, grease with baking spray or vegetable oil and lightly dust with flour to prevent sticking.
- Mix Dry Ingredients - In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Mix Wet Ingredients - In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla until smooth, 1 minute. Add pumpkin puree and whisk until combined, 15 seconds.
- Make Bar Batter - Fold the flour mixture into the pumpkin mixture and stir until no flour streaks and just a few small lumps remain. Do not overmix.
- Bake - Evenly spread the pumpkin cake batter into the prepared baking pan. Bake until a toothpick in the center comes out clean or the internal temperature reaches 195 to 200ºF (90 to 93ºC), about 25 to 30 minutes. Cool completely on a wire rack for about 45 to 60 minutes.
- Make the Frosting - In a stand mixer fitted with a paddle or hand mixer, beat softened butter and powdered sugar on low speed until just incorporated. Gradually increase the speed to medium, beating the mixture until light and fluffy, about 1 to 1 ½ minutes.Add half of the softened cream cheese and beat on medium speed until incorporated, about 15 seconds. Add the remainder of the cream cheese and beat until smooth, about 15 to 20 seconds.
- Add Flavorings - Add the maple syrup and vanilla extract. Beat on medium speed until the frosting is light and smooth, scraping the bowl as needed, about 30 to 45 seconds.Cover and refrigerate the filling if not used right away. The filling should be cool and spreadable, about 60 to 65ºF (15 to 18ºC).
- Frost the Bars - Leave the cake in the pan. Evenly spread the frosting over the cake. If desired, add toppings. For firmer bars, chill before serving or serve immediately. Refrigerate within 2 hours of sitting at room temperature.
- To Serve - Slice the bars into generous 2 1/2 squares to yield 24 pieces, or cut them smaller for easy-to-grab bites.
Notes
- Make Pumpkin Spice Blend: Mix 2 teaspoons cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, and 1/4 teaspoon cloves. Measure out 1 tablespoon for the recipe.
- Make Ahead: The cake can be made 1 day ahead, tightly covered, and stored on the counter. The frosting can be made 3 days before, refrigerated, and brought to 60 to 65ºF (15 to 18ºC)before using, about 30 minutes.
- Storing: Tightly cover the frosted cake and refrigerate for up to 5 days. Freeze for up to 1 month., defrost before serving.
- Pumpkin Spice Topping: Mix 2 tablespoons sugar and 1/2 teaspoon pumpkin spice mix. Sprinkle on top of the frosting.
Nutrition
Calories: 180kcal | Carbohydrates: 31g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 170mg | Potassium: 98mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2568IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Recipe Link
Recipe Video