Pumpkin Bars with Cream Cheese Frosting
These pumpkin bars are made with pumpkin purée, warm pumpkin pie spice, and a rich cream cheese frosting. Baked in a 10×15-inch jelly roll pan, they are soft, flavorful, and perfect for fall gatherings.
Equipment
- 15×10-inch jelly roll pan
- cooking spray
- large mixing bowls
- whisk
- handheld mixer
- Toothpick
Ingredients
- 4 large eggs
- 2 cups granulated sugar
- 15 oz canned pumpkin purée (1 can)
- 3/4 cup unsalted butter, melted (1½ sticks)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened (1 stick)
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat oven to 325°F. Grease a 15×10 inch jelly roll pan with cooking spray.
- In a large bowl, whisk together the eggs, sugar, pumpkin purée, and melted butter.
- In another large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Fold the flour mixture into the pumpkin mixture just until combined.
- Pour the mixture into the prepared pan. Bake for 28-30 minutes, or until a toothpick inserted into the center of the bars comes out clean.
- Let cool completely.
- Place the softened cream cheese and softened butter in a large bowl. Mix with a handheld mixer until light and fluffy.
- Add the vanilla and powdered sugar. Mix until a smooth frosting forms.
- Spread the frosting over the cooled cake.
- Refrigerate for 1 hour before slicing (for the cleanest cuts), or until you're ready to serve it.
Notes
Use a 10×15-inch jelly roll pan. If you don't have one, halve the recipe and use a 9×13-inch pan. Store the bars in the fridge but serve at room temperature. Refrigerate for 1 hour before slicing for the cleanest cuts. To make your own pumpkin pie spice, combine 1½ teaspoons cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, a pinch of allspice, and a pinch of cloves. Freeze for up to 3 months, preferably before frosting, tightly covered with plastic wrap and foil. Thaw overnight, then frost before serving.