Pumpkin Bars with Cream Cheese Icing Recipe
Delicious Pumpkin Bars featuring a moist, spiced pumpkin batter topped with creamy homemade cream cheese icing. Perfect for fall gatherings or anytime you crave a sweet, comforting treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 4 large eggs, room temperature
- 1 2/3 cups sugar
- 1 cup canola oil
- 1 can (15 ounces) pumpkin
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Icing
- 6 ounces cream cheese, softened
- 2 cups confectioners’ sugar
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons 2% milk
Instructions
- Combine the pumpkin mixture: Preheat your oven to 350°F. In a large bowl, beat the eggs, sugar, canola oil, and pumpkin until well blended. You can mix by hand, with a stand mixer fitted with a paddle attachment, or using an electric hand mixer – whichever you prefer.
- Combine and add the flour mixture: In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Gradually add this flour mixture to the pumpkin mixture in two or three additions, gently mixing after each until fully incorporated. Avoid overmixing to prevent dense bars.
- Bake the bars: Pour the batter into an ungreased 15x10x1-inch baking pan. Bake in the preheated oven for 25 to 30 minutes or until set and a toothpick inserted comes out clean. If using a 13×9-inch pan, expect thicker bars. Allow the bars to cool completely in the pan.
- Make the cream cheese icing: In a small bowl, beat the softened cream cheese, butter, confectioners’ sugar, and vanilla extract until creamy and smooth. Add 1 to 2 tablespoons of 2% milk, little by little, until the icing reaches a spreadable consistency.
- Spread the icing: Evenly spread the cream cheese icing over the cooled pumpkin bars. For best results, store the finished bars in the refrigerator until serving.
Notes
- You can mix the batter by hand or with any mixer – all work well.
- Adding the flour gradually and mixing gently prevents dense or tough bars.
- The bars can be baked in either a 15x10x1-inch pan or a 13×9-inch pan; the latter will yield thicker bars.
- Store finished bars refrigerated to keep the cream cheese icing fresh.
- Allow bars to cool completely before icing to prevent melting.
Keywords: Pumpkin Bars, Pumpkin Dessert, Cream Cheese Icing, Fall Dessert, Easy Pumpkin Recipe
