Pumpkin Bars

These Pumpkin Pie Bars are moist and flavorful, with pumpkin puree and hints of cinnamon, ginger, allspice, and cloves, topped with a four-ingredient cream cheese frosting.

Course Dessert, Snack

Cuisine American

Keyword can you freeze pumpkin bars, how do you make pumpkin bars, how to make pumpkin bars, pumpkin bar recipe, pumpkin bars recipe, pumpkin bars with cream cheese frosting

Prep Time 20

Cook Time 30

Total Time 50

Servings bars

Calories 244kcal

Author Beth Pierce

Ingredients

Pumpkin Bars

2 cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon allspice
⅛ teaspoon cloves
1 teaspoon salt
1½ teaspoons baking powder
1 teaspoon baking soda
1 15-ounce can pumpkin puree
3 large eggs
1 cup vegetable oil
1 cup brown sugar
½ cup granulated sugar
1 ½ teaspoons vanilla extract

Cream Cheese Frosting

8 ounces full-fat block-style cream cheese softened
4 tablespoons unsalted butter softened
1 teaspoon vanilla extract
2-3 cups powdered sugar

Instructions

Preheat the oven to 350°. Line a 15x10-inch jelly roll pan with parchment paper or spray with nonstick baking spray.
Whisk the flour, cinnamon, ginger, allspice, cloves, salt, baking powder, and baking soda in a medium bowl.
In a large bowl, stir the pumpkin puree, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract.
Add the dry ingredients to the wet ingredients and stir just until combined. Pour the batter into the prepared pan.
Bake for 28-32 minutes or until set. A toothpick inserted in the center should come out clean or with a few moist crumbs. Remove the cake from the oven and cool on a wire rack.
Using an electric mixer, beat the cream cheese until smooth. Add the butter and vanilla extract; beat until smooth. Add 2 cups of powdered sugar and mix on low. Add ¼ cup of powdered sugar at a time until the desired consistency is reached.
Spread the frosting over the cooled bars and sprinkle with jimmies or sprinkles. Refrigerate the bars.

Notes

Store the bars well covered in the refrigerator for up to 5 days.
Freeze without the cream cheese frosting for up to 3 months. Wrap in a couple of layers of plastic wrap, then aluminum foil. Thaw in the refrigerator overnight. Prepare the frosting and frost before serving.

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