Pumpkin Bars with Cream Cheese Frosting

A bite has been taken out of a pumpkin bar.

5 from 1 vote

Pumpkin Bars with Cream Cheese Frosting

Thick, moist Pumpkin Bars are filled with warm fall spice and topped with rich homemade cream cheese frosting. Baked in a 9×9-inch pan, they are an easy make-ahead dessert for Thanksgiving, Halloween, and fall entertaining.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings:

Author: Kellie

Cost: $8

Equipment

1 9x9 baking pan
hand mixer
measuring cup
measuring spoons

Ingredients

4 eggs room temperature
1 cup granulated sugar
2/3 cup brown sugar
1 cup melted butter
15 ounce can pumpkin puree
2 cups all purpose flour
1 1/2 tablespoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt

For the Icing

8 ounces cream cheese room temperature
2 cups confectioners’ sugar
1/4 cup butter softened
1 teaspoon vanilla extract
1 1/2 tablespoons milk as needed

Instructions

Preheat the oven to 350°F. Grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
In a large bowl, beat the eggs, granulated sugar, and brown sugar until well blended.
Mix in the cooled melted butter and pumpkin puree until combined.
In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, and salt.
Add the dry ingredients to the pumpkin mixture. Stir just until combined and no dry streaks remain. Do not overmix.
Spread the batter evenly in the prepared baking pan.
Bake for 30–40 minutes, or until the center is set and a toothpick inserted into the middle comes out without wet batter. A few moist crumbs are fine.
Cool the pumpkin bars completely in the pan.
To make the frosting, beat the softened cream cheese, powdered sugar, butter, and vanilla until smooth.
Add the milk 1 teaspoon at a time until the frosting is thick and spreadable. You may not need the entire amount.
Spread the frosting evenly over the cooled bars.
Chill for 20–30 minutes for cleaner slices, if desired.
Cut into squares and serve chilled or at room temperature.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling.
Let the melted butter cool until it is barely warm before adding it to the egg mixture. Spoon and level the flour instead of scooping it directly from the container.
Mix the batter only until the flour is incorporated. Overmixing can make the bars tough or gummy.
Add the milk to the frosting gradually. You may not need the entire amount.
Let the bars cool completely before frosting.
Store frosted bars covered in the refrigerator for up to 3 days.
Freeze unfrosted bars tightly wrapped for up to 2 months. Thaw completely before frosting.
For a double batch, divide the batter between two 9×9-inch pans.
This recipe was developed for a 9×9-inch pan. Alternate pan sizes will change the thickness and baking time.

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