Proven way to grow amazing 3 Pumpkin Bars
These pumpkin bars are a delightful autumn treat, featuring a moist, spiced pumpkin cake and a rich cream cheese frosting. They are perfect for sharing at gatherings or enjoying as a cozy dessert.
Equipment
- 9x13 inch baking pan
- wire rack
- mixing bowls
- whisk
- electric mixer
Ingredients
Pumpkin Bar
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 0.5 tsp salt
- 4 large eggs
- 1.5 cups granulated sugar
- 1 can (15 oz) canned pumpkin puree
- 0.5 cup vegetable oil
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups confectioners' sugar
- 1 tsp vanilla extract
Instructions
Pumpkin Bar Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt; set aside.
- In a large bowl, beat the eggs and granulated sugar until light and fluffy.
- Stir in the pumpkin puree and vegetable oil until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no lumps remain.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the pumpkin bars cool completely in the pan on a wire rack before frosting.
Cream Cheese Frosting Instructions
- In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the confectioners' sugar, beating until well combined.
- Stir in the vanilla extract.
- Once the pumpkin bars are completely cool, spread the cream cheese frosting evenly over them.
- Cut into squares and serve.
Notes
For best results, make sure your cream cheese and butter are at room temperature for the frosting. This will ensure a smooth, lump-free frosting. You can also sprinkle a little extra cinnamon on top for garnish if desired.