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Joyful Pumpkin Bars with Cream Cheese Frosting: A 1-Pan Dream

Pumpkin Bars with Cream Cheese Frosting
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These pumpkin bars with cream cheese frosting are a moist, sheet-pan-style pumpkin cake topped with tangy cream cheese frosting. They are an easier, more portable alternative to pumpkin pie, perfect for potlucks and parties.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 (15 ounce) can pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (or more, if needed for consistency)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
  3. In a separate large bowl, combine the granulated sugar, brown sugar, melted butter, pumpkin puree, eggs, and vanilla extract. Whisk until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Pour the batter into the prepared baking pan and spread evenly.
  6. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the pumpkin bars cool completely in the pan on a wire rack before frosting.
  8. To make the cream cheese frosting: In a large bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy.
  9. Gradually add the powdered sugar, one cup at a time, beating until fully incorporated.
  10. Add the vanilla extract and milk, and beat until the frosting is light and fluffy. Adjust milk quantity for desired consistency.
  11. Once the pumpkin bars are completely cool, spread the cream cheese frosting evenly over the top.
  12. Cut into squares and serve.

Notes

  • Ensure the pumpkin bars are completely cool before frosting to prevent the frosting from melting.
  • For best results, use full-fat cream cheese for the frosting.
  • You can sprinkle a little extra cinnamon or nutmeg on top of the frosting for garnish.
  • These bars can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • If you don’t have all the individual spices, you can use 2 teaspoons of pumpkin pie spice instead.

Find it online: https://whiskdaily.com/pumpkin-bars-with-cream-cheese-frosting/