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Creamy Pumpkin Bars with Cinnamon-Frosted Topping Recipe

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4.4 from 59 reviews

  • Author: Amina
  • Total Time: 3 hours 55 minutes (including cooling and refrigeration time)
  • Yield: 24 servings

Description

These moist and flavorful Pumpkin Bars are a perfect autumn treat, baked with warm spices like cinnamon and pumpkin pie spice, and topped with a creamy spiced cream cheese frosting. Ideal for sharing at gatherings or enjoying as a sweet snack, these bars combine the richness of pumpkin puree with a sweet, tender crumb and luscious frosting, making them a seasonal favorite.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 2 teaspoons store-bought or homemade pumpkin pie spice

Wet Ingredients

  • 1 cup (240ml) vegetable oil
  • 3 large eggs
  • 1 cup (200g) packed light or dark brown sugar
  • 1/3 cup (65g) granulated sugar
  • 2 Tablespoons (30ml) pure maple syrup
  • 1 (15 ounce) can pumpkin puree
  • 1 and 1/2 teaspoons pure vanilla extract

Frosting

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon store-bought or homemade pumpkin pie spice
  • 1/8 teaspoon salt
  • Optional: sprinkles for decorating

Instructions

  1. Preheat and prepare the pan: Preheat your oven to 350°F (177°C). Grease a 10×15-inch baking pan or line it with parchment paper with enough overhang for easy removal of the bars.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice. Set aside.
  3. Combine wet ingredients: In another bowl, whisk the vegetable oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin puree, and vanilla extract until fully combined.
  4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and mix using a whisk or mixer until completely combined into a thick batter.
  5. Bake the batter: Spread the batter evenly into the prepared pan. Bake for 28 to 35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. Tent with foil if edges brown too quickly.
  6. Cool the bars: Remove from oven and place the pan on a wire rack. Allow bars to cool completely. After about 45 minutes, you may refrigerate to speed cooling.
  7. Make the frosting: Beat the cream cheese and butter in a large bowl on high speed until smooth and creamy. Add confectioners’ sugar, vanilla extract, pumpkin pie spice, and salt. Beat on low for 30 seconds, then on high for 2 minutes. Add more confectioners’ sugar if a thicker frosting is desired.
  8. Frost the bars: Spread the frosting evenly over the cooled bars. Refrigerate for 30 minutes to set the frosting for easier slicing.
  9. Serve and store: Slice and serve your pumpkin bars. Store leftovers tightly covered in the refrigerator for up to 5 days. Plain bars without frosting can be stored at room temperature for up to 3 days or refrigerated.

Notes

  • Make sure the cream cheese and butter are softened to room temperature for smooth frosting.
  • You can use store-bought or homemade pumpkin pie spice according to your preference.
  • If the bars brown too much during baking, tent with aluminum foil to prevent burning.
  • Refrigerating before slicing helps the frosting set and prevents messy cuts.
  • Optional sprinkles add a festive touch but are not necessary.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/creamy-pumpkin-bars-with-cinnamon-frosted-topping-recipe/