The Best Homemade Pumpkin bars are filled with all the cozy fall spices you love. The heavenly combination of sweet pumpkin flavor and creamy cream cheese frosting is what makes these bars something special. Perfect for festive occasions or just an afternoon treat to enjoy with friends and family.
What can I use if I don’t have a jelly roll pan?
If you don’t have a 10×15-inch pan, you can easily use a 9×13-inch pan. The baking time may be increased, because the pumpkin bars will be thicker. Check the readiness with a toothpick inserted in the center.
How do I know when the bars are fully baked?
First of all, follow the recommended baking time. Then, you can determine that the pumpkin bars are fully baked by their golden brown color. Also, you can check the readiness with a toothpick or press the center with your finger – if it’s firm and springs back slightly, the pumpkin bars are fully baked.
How do I store leftover pumpkin bars?
Place leftovers in an airtight container and store in the refrigerator for up to 3 days. It’s important to store them in the refrigerator because they’re topped with cream cheese frosting. Store them uncovered until cold to prevent condensation, then cover to preserve moisture.
Easy Pumpkin Bars With Cream Cheese Frosting
Ingredients
For the pumpkin bars:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 4 large eggs
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 can (15 oz) pumpkin puree
- 1 cup vegetable oil
- 1 tbsp maple syrup
- 1 tsp vanilla extract
For the cream cheese frosting:
- 4 oz (½ package) cream cheese, softened; 1/4 cup unsalted butter, softened;
- ¼ cup unsalted butter, softened
- ½ tsp vanilla extract
- pinch of salt
- 2 cups powdered sugar, sifted
Instructions
- Preheat the oven to 350ºF. Grease a 10x15 inch baking pan with cooking spray.
- In a bowl, mix together flour, baking powder, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a large mixing bowl, beat together eggs, granulated sugar, and light brown sugar using an electric mixer until smooth. Then, add pumpkin puree, oil, maple syrup, and vanilla extract. Beat until combined.
- Sprinkle the dry ingredients over the wet ingredients. Stir carefully using a rubber spatula until just combined and no big lumps of flour remain.
- Pour the pumpkin batter into the prepared baking pan and spread evenly.
- Bake for 25 minutes until the toothpick inserted in the center comes out clean. Remove from the oven. Let cool completely before frosting.
- Meanwhile, prepare the cream cheese frosting. In a mixing bowl, combine cream cheese and butter, using an electric mixer, until creamy. Add vanilla extract and salt, beat to combine. Gradually add the powdered sugar and beat on low after each addition until smooth and fluffy.
- When the pumpkin bars are already cooled, spread the cream cheese frosting on top. Slice into 24 bars and serve. Enjoy!
Nutrition
Frequently Asked Questions
Can I substitute fresh pumpkin for canned pumpkin puree?
Yes, you can use fresh pumpkin puree instead of canned pumpkin puree. I recommend using sugar pumpkins because they are less watery.
What if I don’t have an electric mixer?
It’s easy to prepare the batter for these pumpkin bars without an electric mixer. Just use a hand whisk or a wooden spoon to mix ingredients properly. Follow the same steps as for the eclectic mixer and whisk ingredients until combined.
Can I make the frosting less sweet?
You can make the cream cheese frosting less sweet by using less powdered sugar. You can also add lemon juice or lemon zest to balance out the rich sweetness of the frosting.
What if I don’t have all the spices listed?
If you don’t have ground cinnamon or pumpkin pie spice you can use ground nutmeg, ginger, or cloves.
Can the cake be frozen?
Yes, you can freeze these pumpkin bars with cream cheese frosting for up to a month or without frosting for up to 3 months.
