Old-Fashioned Pumpkin Bars Cream Cheese
Tender, spiced bars topped with smooth, sweet cream cheese frosting—ideal for fall treats and sharing.
Ingredients
Scale
- 260 g all-purpose flour
- 5 g baking powder
- 5 g baking soda
- 4 g ground cinnamon
- 1 g ground nutmeg
- 1 g ground ginger
- 0.5 g ground cloves
- 3 g fine salt
- 200 g granulated sugar
- 110 g packed brown sugar
- 240 ml vegetable oil
- 4 large eggs
- 5 ml vanilla extract
- 425 g pumpkin puree
- 225 g cream cheese, softened
- 115 g unsalted butter, softened
- 240 g powdered sugar
- 5 ml vanilla extract
- 15–30 ml heavy cream, as needed
Instructions
- Preheat oven to 175°C. Grease or line a 23 x 33 cm rectangular pan with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
- In a separate large bowl, beat together granulated sugar, brown sugar, and vegetable oil until fully incorporated. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and pumpkin puree.
- Gradually fold the dry ingredients into the wet mixture, stirring until a cohesive batter forms. Avoid overmixing.
- Pour batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Allow to cool completely in the pan.
- With an electric mixer, beat cream cheese and butter at medium speed until smooth and creamy. Gradually incorporate powdered sugar, then mix in vanilla extract. Add heavy cream as necessary to achieve a spreadable consistency.
- Spread cream cheese frosting evenly over the cooled pumpkin bars. Cut into portions and serve at room temperature.
Notes
For the smoothest frosting, ensure both cream cheese and butter are completely softened before mixing.
Pumpkin bars can be stored refrigerated in an airtight container for up to 5 days.
Nutrition
- Calories: 260
- Fat: 12 g
- Carbohydrates: 36 g
- Protein: 3 g