Pumpkin Bars With Cream Cheese Frosting
These pumpkin bars are the ultimate fall treat! They're moist, warmly spiced, and topped with an indulgent cream cheese frosting. Even if the leaves aren't quite changing colors just yet, the scent of cinnamon, nutmeg, and pumpkin instantly makes it feel like fall. Tis' the season for all the cozy treats!
Ingredients
Bars
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 1 cup butter, unsalted (2 sticks)
- 2 eggs
- 1 cup brown sugar
- ⅓ cup granulated sugar
- 1 (15 oz) can pumpkin puree
- 2 teaspoons vanilla extract
Frosting
- 8 oz cream cheese, room temperature
- 6 tablespoons butter, unsalted, room temperature
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a 9 x 13 baking dish or jelly roll pan with parchment paper.
- Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl. Whisk until well combined. Set aside.
- Melt butter in the microwave in a microwave safe dish or stove top in a saucepan. Set aside and let cool 10 minutes.
- In another bowl, whisk together eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract. Add in cooled melted butter and whisk until well combined.
- Add the dry ingredients to the wet ingredients and stir until smooth and creamy.
- Pour into prepared jelly roll pan or baking dish and smooth the top into an even layer across the baking dish. Bake for 22-25 minutes or until toothpick inserted into the center comes out clean. Using a baking dish as opposed to a jelly roll pan may require a few more minutes for baking, just keep in mind. Let cool on wire rack before adding frosting.
- To make the frosting, beat together cream cheese, butter, powdered sugar, and vanilla until smooth. Spread frosting over the top of the cooled bars. Cut into squares and serve.