Print

The Best Pumpkin Bars I’ve Ever Had Recipe

The Best Pumpkin Bars I've Ever Had Recipe
Print Recipe

★★★★★

5 from 17 reviews

These pumpkin bars are rich, moist, and bursting with warm fall spices, topped with a smooth and creamy spiced cream cheese frosting. Perfect for dessert or a sweet snack, they combine the best of pumpkin puree and classic autumn flavors in an easy-to-make sheet pan treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 2 teaspoons store-bought or homemade pumpkin pie spice

Wet Ingredients

  • 1 cup (240ml) vegetable oil
  • 3 large eggs
  • 1 cup (200g) packed light or dark brown sugar
  • 1/3 cup (65g) granulated sugar
  • 2 Tablespoons (30ml) pure maple syrup
  • 1 (15 ounce) can pumpkin puree
  • 1 and 1/2 teaspoons pure vanilla extract

Frosting Ingredients

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon store-bought or homemade pumpkin pie spice
  • 1/8 teaspoon salt
  • Optional: sprinkles for decorating

Instructions

  1. Preheat and prepare pan: Preheat the oven to 350°F (177°C) and grease a 10×15-inch baking pan, or line it with parchment paper with overhang for easy removal.
  2. Mix dry ingredients: Whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a large bowl and set aside.
  3. Mix wet ingredients: In another large bowl, whisk the vegetable oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin puree, and vanilla extract until well combined.
  4. Combine batter: Pour the wet ingredients into the dry ingredients and mix using a mixer or whisk until completely combined. The batter will be thick.
  5. Bake the bars: Spread the batter evenly into the prepared pan. Bake for 28-35 minutes, or until a toothpick inserted into the center comes out clean. If the bars brown too quickly on top or edges, tent loosely with foil.
  6. Cool bars: Remove pan from oven and place on a wire rack. Cool completely. After about 45 minutes, refrigerate to speed cooling if desired.
  7. Make frosting: Beat cream cheese and butter on high speed in a large bowl until smooth and creamy. Add confectioners’ sugar, vanilla extract, pumpkin pie spice, and salt. Beat on low for 30 seconds, then high for 2 minutes. For thicker frosting, add up to 1/4 cup more confectioners’ sugar.
  8. Frost the bars: Spread the frosting evenly over the cooled bars. Refrigerate for 30 minutes to set the frosting before slicing.
  9. Serve and store: Enjoy the bars with or without a fork and remember to grab a napkin! Store leftover frosted bars tightly covered in the refrigerator for up to 5 days. Untopped bars can be stored at room temperature for up to 3 days or refrigerated for up to 1 week.

Notes

  • Use full-fat brick cream cheese for the best frosting texture and flavor.
  • Tenting with foil prevents over-browning if your oven runs hot.
  • Make your own pumpkin pie spice by combining cinnamon, nutmeg, ginger, cloves, and allspice for a fresh, aromatic blend.
  • Refrigerating bars before slicing makes cutting easier and less messy.
  • Optional sprinkles add a fun festive touch for parties or holidays.

Nutrition

Keywords: pumpkin bars, pumpkin dessert, cream cheese frosting, fall recipes, pumpkin pie spice, easy dessert

Find it online: https://tastygenius.com/the-best-pumpkin-bars-ive-ever-had-recipe/