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slice of pumpkin bar on a plate

Pumpkin Bars with Cream Cheese Frosting

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24 bars
Calories: 320kcal
These pumpkin bars are the perfect fall treat! Pumpkin cake is topped with a cream cheese icing for a decadent and tasty dessert that the whole family will love. Easy and quick to make.
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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
  • teaspoons ground cinnamon 5 grams
  • 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
  • teaspoon kosher salt
  • 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

Serving: 1bar | Calories: 320kcal | Carbohydrates: 35g | Protein: 3g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 185mg | Potassium: 94mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3012IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg