Fall Pumpkin Bars (Print Version)
Warm, spiced pumpkin squares topped with cream cheese frosting – a perfect autumn treat ready in just 40 minutes.
# Ingredients:
→ Pumpkin Bars
01 -
1 cup pumpkin puree
02 -
1 cup granulated sugar (or substitute with coconut sugar)
03 -
½ cup vegetable oil (or use melted coconut oil)
04 -
2 large eggs
05 -
1 cup all-purpose flour (or substitute with gluten-free blend)
06 -
1 tsp baking powder
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½ tsp baking soda
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1 tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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¼ tsp salt
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1 tsp vanilla extract
→ Cream Cheese Frosting
13 -
4 oz cream cheese, softened
14 -
2 cups powdered sugar
15 -
¼ cup unsalted butter, softened
16 -
1 tsp vanilla extract
17 -
1-2 tbsp milk (as needed for consistency)
# Steps to Follow:
01 -
Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking dish with parchment paper.
02 -
In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla extract until smooth and well combined.
03 -
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
04 -
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
05 -
Pour the batter into the prepared baking dish and spread evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
06 -
Remove the bars from the oven and let them cool in the pan on a wire rack.
07 -
In a medium bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla, and milk until you reach a smooth, spreadable consistency.
08 -
Once the bars are completely cooled, spread the cream cheese frosting evenly over the top. Slice into squares and enjoy.
# Additional Notes:
01 -
Consider adding a pinch of cloves or allspice for extra flavor.
02 -
Refrigerating the bars will result in a firmer texture, making them easier to cut.