Pumpkin Bars with Cream Cheese Icing
Get ready to savor autumn in every bite with these irresistibly moist Pumpkin Bars with Cream Cheese Icing! Infused with warm spices like cinnamon and nutmeg, and made luscious with real pumpkin puree, these bars are the perfect treat for fall gatherings or cozy nights in. Topped with a velvety cream cheese icing that’s just the right balance of sweet and tangy, this dessert is as visually stunning as it is delicious. Easy to make in just under an hour, these bars are ideal for feeding a crowd, whether for holiday parties or potlucks. With a soft, cake-like texture and a rich frosting, these pumpkin bars promise to be the favorite on any dessert table. Perfectly spiced, beautifully frosted, and made with staple ingredients—you won’t want to miss this ultimate fall dessert recipe!
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Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup pumpkin puree
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan.
Step 2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 3
In another bowl, combine the pumpkin puree, sugar, vegetable oil, and eggs. Mix well until smooth and fully combined.
Step 4
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Step 5
Pour the batter into the prepared baking pan and spread it evenly.
Step 6
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
Allow the pumpkin bars to cool completely in the pan before applying the icing.
Step 8
To make the cream cheese icing, beat the softened cream cheese and unsalted butter together in a medium bowl using a hand or stand mixer until smooth and creamy.
Step 9
Add the vanilla extract and gradually mix in the powdered sugar, 1 cup at a time, until the icing is smooth and spreadable.
Step 10
Spread the cream cheese icing evenly over the cooled pumpkin bars.
Step 11
Cut into squares or rectangles and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (1941.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7326.3 |
| Total Fat 413.2g | 0% |
| Saturated Fat 147.1g | 0% |
| Polyunsaturated Fat 136.3g | |
| Cholesterol 1258.3mg | 0% |
| Sodium 4419.0mg | 0% |
| Total Carbohydrate 885.7g | 0% |
| Dietary Fiber 16.4g | 0% |
| Total Sugars 670.1g | |
| Protein 68.4g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 518.5mg | 0% |
| Iron 19.6mg | 0% |
| Potassium 1317.3mg | 0% |
Source of Calories