Pumpkin Bars
These bars are baked in a rimmed cookie sheet pan so these are perfect for a crowd! The bars are moist and full of warm spices, like cinnamon and nutmeg, all these pumpkin bars need is a cream cheese frosting on top.
Servings: 20 bars
Ingredients
For the bars
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon table salt
- 3 large eggs
- 1 ½ cups (297 g) granulated white sugar
- 1 cup (240 mL) vegetable oil
- 29- ounce can pumpkin puree
For the cream cheese frosting
- 16 ounces full fat cream cheese softened to room temperature
- 16 tablespoons (2 sticks) unsalted butter softened
- 6 cups (750 g) powdered sugar (confectioners,icing)
- 4 teaspoons vanilla extract
- pinch salt
Instructions
For the bars
- Preheat and prepare pan. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 rimmed baking sheet (jelly roll pan) or line with parchment paper.
- Combine dry ingredients. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- Combine wet ingredients. In a second mixing bowl, mix the eggs, sugar, oil, and pumpkin with until thoroughly combined.
- Add dry ingredients. Stir the dry ingredients into the pumpkin mixture until thoroughly combined.
- Bake the bars. Spread batter evenly into prepared pan. Bake for 25 to 30 minutes in preheated oven until toothpick inserted comes out clean. Cool pan on a wire cooling rack completely and cut into squares.
For the frosting
- Cream the butter until smooth. Add in the cream cheese.
- Beat on medium-high speed until well combined and smooth, about 2-3 minutes.
- Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
- Mix in the vanilla extract. Add in a pinch of salt.
- When bars have cooled, frost with the cream cheese frosting