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Frosted pumpkin bars stacked on a plate among fall pumpkin desserts on a wooden table
Chef Emma

Pumpkin Bars with Cream Cheese Frosting

Moist, spiced pumpkin bars made with oil, eggs, sugar and pumpkin purée, baked in a jelly roll pan and topped with cream cheese frosting.
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Prep Time 20 minutes
Cook Time 28 minutes
Cooling and chilling 2 hours
Total Time 2 hours 48 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

Bars
  • 2 cups all-purpose flour 250 g
  • 2 tsp baking powder plus 1 tsp baking soda and 1/2 tsp salt
  • 2 tsp ground cinnamon plus 1 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves
  • 4 large eggs
  • 1 cup granulated sugar 200 g
  • 2/3 cup light brown sugar 133 g, packed
  • 1 cup neutral oil 240 ml
  • 1 can pumpkin purée 15 oz / 425 g
  • 1 tsp vanilla extract
Cream cheese frosting
  • 8 oz cream cheese 225 g, softened
  • 1/2 cup unsalted butter 113 g, softened
  • 2 1/2 cups powdered sugar 300 g, sifted
  • 1 tsp vanilla extract plus a pinch of salt

Equipment

  • 10x15-inch jelly roll pan
  • Large bowl and whisk
  • Hand mixer (frosting)

Method
 

  1. Heat the oven to 350°F (175°C) and grease a 10x15-inch jelly roll pan.
  2. Whisk the flour, baking powder, baking soda, salt and spices.
  3. Whisk the eggs and sugars 1 minute, then whisk in the oil, pumpkin and vanilla.
  4. Stir in the dry ingredients just until combined and spread in the pan.
  5. Bake 25 to 30 minutes, until a toothpick comes out clean. Cool completely, about 1 1/2 hours.
  6. Beat the frosting ingredients until fluffy, spread over the bars, chill 30 minutes and cut into 24 bars.

Notes

9x13 pan: 35 to 40 minutes. Refrigerate frosted bars up to 5 days. Do not eat raw batter. Calories are an estimate per bar from USDA FoodData Central values.