Pumpkin Bars with Cream Cheese Frosting

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: bars

Calories: 320kcal

Author: Becky Hardin

These pumpkin bars are the perfect fall treat! The cream cheese frosting is a tasty finish to these cake-y bars.

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Equipment

Ingredients

For the Cake

2 cups all-purpose flour 240 grams
2 teaspoons baking powder 8 grams
1 teaspoon baking soda 6 grams
½ teaspoon kosher salt
1½ teaspoons ground cinnamon 5 grams
1½ teaspoons pumpkin pie spice 5 grams
2 cups granulated sugar 400 grams
1 cup canola oil 100 grams
4 large eggs 200 grams
15 ounces pumpkin puree 425 grams (1 can) - NOT pumpkin pie filling

For the Frosting

8 ounces cream cheese 227 grams, room temperature (1 brick)
5 tablespoons unsalted butter 71 grams, softened but still cool
2 tablespoons sour cream 28 grams, room temperature
½ teaspoon pure vanilla extract 2 grams
⅛ teaspoon kosher salt
1½ cups powdered sugar 170 grams

For Topping

1 cup roasted chopped pecans 114 grams, optional

Instructions

Preheat oven to 350°F, position the oven rack to the middle position, and spray a rimmed sheet pan (11x15 inches) with nonstick baking spray. Set aside.
In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and pie spice together. Set aside.
2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt, 1½ teaspoons ground cinnamon, 1½ teaspoons pumpkin pie spice
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and oil together on medium speed until well incorporated, about 1 minute.
2 cups granulated sugar, 1 cup canola oil
Add eggs, one at a time, mixing well after each addition.
4 large eggs
Add pumpkin puree and mix for 1 minute.
15 ounces pumpkin puree
Set the mixer to the lowest speed and add the flour (1 cup at a time) until no flour is visible. Turn mixer to medium speed and beat 1-2 minutes, or until smooth and flour is completely incorporated.
Pour the pumpkin batter into the prepared pan and rap the pan on the counter to release any batter bubbles.
Bake 25-33 minutes, or until a toothpick inserted in the middle comes out clean.
Transfer the cake to a wire cooling rack to cool completely.
While the cake cools, make the frosting. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed for 1 minute.
8 ounces cream cheese
Add the butter and mix until incorporated, about 1 minute.
5 tablespoons unsalted butter
Add the sour cream, vanilla extract, and salt. Reduce the speed to medium and beat for an additional 1 minute.
2 tablespoons sour cream, ½ teaspoon pure vanilla extract, ⅛ teaspoon kosher salt
Add the powdered sugar and beat until fluffy and smooth, about 2-3 minutes.
1½ cups powdered sugar
Frost the cooled cake with the frosting, top with pecans (if desired), cut into squares, and serve.
1 cup roasted chopped pecans

Video

Notes

Use a rimmed sheet pan for the cake and spray it with non-stick spray for easy removal.
Don't use pumpkin pie filling. Instead, get pure pumpkin (or make your own pureed pumpkin).
When you pour the cake mix into the pan, tap the pan firmly to get rid of any air bubbles.
Bake the cake in a pre heated oven.
Let the cake cool completely before icing it.
The frosting can be made up to 2 days ahead. Keep refrigerated and in an airtight container until ready to use. When ready to use, place the frosting in a mixing bowl and mix on medium speed about 1-2 minutes or until fluffy and refreshed.

Storage: Store pumpkin bars in an airtight container in the refrigerator for up to 3 days.

Nutrition