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Pumpkin Bars with Cream Cheese Frosting

Moist, oil-based pumpkin bars topped with a thick layer of cream cheese frosting, baked as a sheet cake instead of a layer cake.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cool Time 1 hour
Course Dessert
Cuisine American
Servings 24
Calories 325 kcal

Ingredients
  

For the bars:

  • 1 can 15 oz pumpkin puree
  • 1 cup neutral oil such as canola or vegetable oil
  • 4 large eggs
  • 1 cup granulated sugar
  • 2/3 cup brown sugar packed
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

For the frosting:

  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F. Line a 9x13 baking pan with parchment paper, leaving overhang on two sides.
  • In a large bowl, whisk together the pumpkin puree, oil, eggs, granulated sugar, and brown sugar until smooth.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
  • Add the dry ingredients to the wet ingredients and stir just until no streaks of flour remain.
  • Pour the batter into the prepared pan and spread into an even layer.
  • Bake for 25 to 30 minutes, until a butter knife inserted in the center comes out clean.
  • Cool completely in the pan on a wire rack, about 1 hour, before frosting.
  • Beat the cream cheese and butter together until smooth. Add the powdered sugar gradually, then beat in the vanilla extract until light and fluffy.
  • Spread the frosting over the fully cooled bars with an offset spatula.
  • Chill for at least 30 minutes before cutting into squares for the cleanest slices.

Notes

Use pure pumpkin puree, not pumpkin pie filling. The two cans look nearly identical on the shelf, but pie filling already has sugar and spices mixed in, and it will throw off the balance of this recipe. Bars keep covered in the fridge for about 5 days and can be baked and frosted up to 2 days ahead of time.
Keyword pumpkin bars, pumpkin bars with cream cheese frosting