Print

The Best Pumpkin Bars I’ve Ever Had Recipe

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

★★★★★

5.2 from 5 reviews

These moist and flavorful pumpkin bars are the ultimate fall dessert, featuring a tender spiced cake base topped with a smooth and creamy cream cheese frosting. Perfectly balanced with pumpkin pie spice and a hint of maple syrup, these bars are easy to make and guaranteed to satisfy your pumpkin cravings.

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 the Oven: Preheat the oven to 350°F (177°C) and grease a 10×15-inch baking pan. Alternatively, line the pan with parchment paper with overhang on the sides to easily lift the bars out after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set this mixture aside for now.
  3. Mix Wet Ingredients: In another bowl, whisk together the vegetable oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin puree, and vanilla extract until fully combined.
  4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Use a mixer or whisk to blend until the batter is completely combined and thick.
  5. Bake the Bars: Spread the thick batter evenly into the prepared pan. Bake for 28 to 35 minutes, checking doneness by inserting a toothpick in the center — it should come out clean. If the edges brown too quickly, tent the pan loosely with aluminum foil.
  6. Cool Bars: Remove the pan from the oven and place on a wire rack to cool completely. After about 45 minutes, you may refrigerate the bars to cool faster if desired.
  7. Prepare Frosting: Using a hand or stand mixer, beat the cream cheese and butter together on high speed until smooth and creamy. Gradually add confectioners’ sugar, vanilla extract, pumpkin pie spice, and salt. Beat on low for 30 seconds, then on high for 2 minutes. Add an extra 1/4 cup confectioners’ sugar if a thicker frosting is preferred.
  8. Frost the Bars: Spread the cream cheese frosting evenly over the cooled pumpkin bars. For best results, refrigerate the frosted bars for 30 minutes to help the frosting set before slicing.
  9. Serve and Store: Serve the pumpkin bars plain or with sprinkles. Cover leftovers tightly and refrigerate for up to 5 days. Unfrosted bars can be stored at room temperature for up to 3 days or refrigerated for up to 1 week.

Notes

  • If the top or edges of bars brown too quickly during baking, tent loosely with aluminum foil.
  • For thicker frosting consistency, add an extra 1/4 cup confectioners’ sugar.
  • Cooling the bars completely before frosting prevents melting or sliding.
  • Refrigerate frosted bars to help the frosting set and make slicing easier.
  • Use full-fat cream cheese for optimal flavor and texture in the frosting.
  • Though optional, sprinkles add a festive touch especially for holidays or parties.

Nutrition

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

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