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Classic Moist Pumpkin Bars with Tangy Cream Cheese Frosting

A close-up of a square slice of moist pumpkin bars with cream cheese frosting on a white plate.
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Find the best recipe for moist pumpkin bars with cream cheese frosting. These easy pumpkin bar squares are tender, perfectly spiced, and topped with a rich, tangy cream cheese topping, making them a must-have Thanksgiving dessert bar.

Ingredients

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  • 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the pumpkin puree, vegetable oil, and eggs until combined.
  3. Add the granulated sugar to the wet ingredients and mix well.
  4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Stir in the vanilla extract. Do not overmix.
  6. Pour the batter evenly into the prepared 9×13 pan.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The bars should be set.
  8. Remove the pan from the oven and let the pumpkin bars cool completely on a wire rack before frosting. This step is important for a clean frosting layer.
  9. To make the homemade cream cheese frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy.
  10. Gradually add the sifted powdered sugar, mixing until fully incorporated.
  11. Beat in the vanilla extract and salt until the frosting is light and fluffy.
  12. Once the bars are completely cool, spread the tangy cream cheese topping evenly over the top.
  13. Cut the frosted pumpkin squares into desired serving sizes.

Notes

  • For the moistest pumpkin bars, make sure your pumpkin puree is not watered down.
  • If you are making these for a large gathering, you can easily double the recipe and bake it in two 9×13 pans.
  • Chill the bars for at least 30 minutes after frosting to help the topping set before slicing.

Nutrition

Find it online: https://fooddexterity.com/pumpkin-bars-with-cream-cheese-frosting/