Pumpkin Bars Recipe
Servings: 24 squares
Calories: 267kcal
These pumpkin bars are perfectly spiced and topped with a creamy cream cheese frosting. Whether you're serving these as an afternoon snack, or a dessert at Thanksgiving, they're sure to become your new go-to fall dessert!
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Ingredients
Pumpkin Bars
- 15 oz pumpkin purée
- ⅔ cup avocado oil any neutral flavored oil will work
- ⅔ cup granulated sugar
- ⅔ cup brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon fine sea salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
Cream Cheese Frosting
- ½ cup butter
- 4 oz cream cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Pumpkin Bars
- Start by preheating your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.
- In a medium bowl, combine the flour, salt, baking soda, baking powder, and pumpkin pie spice. Set it aside.
- In a large bowl, add the pumpkin purée, oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth.
- Add the dry ingredients to the wet ingredients, and mix just until combined.
- Pour the batter into the prepared baking pan and bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center comes out with a couple of crumbs. Let it cool completely.
Cream Cheese Frosting
- In a bowl, add the room temperature butter and cream cheese to a large bowl and beat until creamy, about 3 minutes, using an electric hand mixer or a stand mixer. Add the powdered sugar 1 cup at a time, beating after each addition and scraping the sides and bottom of the bowl. Add the vanilla and beat again.
- Spread the frosting on the cooled pumpkin bars. Keep refrigerated until ready to serve.
Notes
Gluten-Free: Swap out the all-purpose flour for gluten-free measure-for-measure flour, and let your batter rest for 20-30 minutes before baking it in the oven. My favorite flour to use is Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, and 2 cups of it is 296 grams.
Dairy-Free: You can use vegan butter sticks and vegan cream cheese, make a dairy-free buttercream frosting, or serve this without a frosting.
Storing: Keep your pumpkin bars fresh by storing them in an airtight container in the refrigerator. They can be stored for up to 4 days.
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Nutrition
Serving: 1square | Calories: 267kcal | Carbohydrates: 37g | Protein: 3g | Fat: 13g | Sodium: 191mg | Sugar: 27g