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Pumpkin bars topped with cream cheese frosting

Pumpkin Bars with Cream Cheese Frosting

Soft, moist and perfectly spiced pumpkin bars topped with fluffy cream cheese frosting. Made in one bowl and baked in a sheet pan.
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Prep Time 20 minutes
Cook Time 28 minutes
Cooling and chilling 1 hour 30 minutes
Total Time 2 hours 18 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

Pumpkin bars
  • 2 cups all-purpose flour (250 g)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 4 large eggs room temperature
  • 1 cup granulated sugar (200 g)
  • 2/3 cup light brown sugar packed (135 g)
  • 1 cup vegetable oil (240 ml)
  • 1 can pumpkin puree 15 oz (425 g)
Cream cheese frosting
  • 8 ounces cream cheese block style, softened (225 g)
  • 1/2 cup unsalted butter softened (115 g)
  • 3 cups powdered sugar (360 g)
  • 2 teaspoons vanilla extract
  • 1 pinch salt

Method
 

Bars
  1. Heat the oven to 350°F (175°C). Grease and line a 10x15-inch jelly roll pan with parchment paper.
  2. Whisk the flour, baking powder, baking soda, spices and salt in a medium bowl.
  3. In a large bowl, whisk the eggs with both sugars until smooth, then whisk in the oil and pumpkin.
  4. Fold the dry ingredients into the wet ingredients just until combined.
  5. Spread in the pan and bake for 25 to 30 minutes (30 to 35 minutes in a 9x13-inch pan) until a toothpick comes out clean. Cool completely.
Frosting
  1. Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla and salt and beat until fluffy.
  2. Spread over the cooled bars, chill for 30 minutes and cut into 24 squares.

Notes

Pan size: a 9x13-inch pan makes thicker bars and needs 30 to 35 minutes.
Storage: refrigerate up to 5 days or freeze up to 3 months.
Nutrition is an estimate per bar.