Pumpkin Bars with Creamy Cinnamon Frosting
Soft and moist spiced pumpkin bars smothered in a thick layer of cinnamon cream cheese frosting that is out of this world delicious!
Servings: 12 servings
Calories: 758kcal
Ingredients
Dry ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
Wet ingredients
- 4 large eggs
- 1 2/3 cup granulated sugar
- 1 cup vegetable oil
- 15 oz can pure pumpkin puree NOT pumpkin pie filling!
Cinnamon cream cheese frosting
- 12 oz cream cheese softened to room temperature
- 3/4 cup unsalted butter softened to room temperature
- 1 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 4 1/2 cups powdered sugar whisked to remove any lumps
Instructions
Prepare
- Preheat oven to 350°F. Lightly grease a 9x13" baking pan (pan release, butter, or cooking spray are good options). Set aside.
Whisk dry ingredients
- Whisk dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, and salt) in a mixing bowl. Set aside.
Mix wet ingredients
- In a large mixing bowl, add eggs, sugar, oil and pumpkin and beat with hand mixer until light and fluffy.
Combine
- Add dry ingredients slowly, mixing until just combined.
Bake
- Transfer batter to prepared baking pan, then bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and make frosting
- Place baking pan on a cooling rack and cool completely.
- In a large mixing bowl, beat cream cheese and butter together with a hand mixer until fluffy and smooth.
- Add cinnamon, vanilla and powdered sugar and beat on low speed until combined, then increase speed to medium and beat until pale and fluffy.
- Spread evenly onto cooled pumpkin bars.
Serve or store
- Serve immediately, or store covered in the refrigerator.
Notes
- This recipe makes one 9x13" baking pan, which you're free to divide into as many servings as you'd like. I estimate an average of 12 servings.
- This recipe doesn't work with canned pumpkin pie filling, so make sure you're using 100% pure pumpkin puree (I use Libby's brand).
Nutrition
Calories: 758kcal | Carbohydrates: 94g | Protein: 7g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 306mg | Potassium: 231mg | Fiber: 2g | Sugar: 74g | Vitamin A: 6342IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 2mg
