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Pumpkin Bars with Cream Cheese Frosting

These classic pumpkin bars are tender, warmly spiced, and topped with a smooth cream cheese frosting, making them the perfect fall dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 325
Ingredients Method Notes

Ingredients
  

For the Pumpkin Bars
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 4 large eggs, at room temperature
  • 1 1/3 cups granulated sugar
  • 1 cup vegetable oil
  • 1 15-ounce can pure pumpkin puree Choose 100% pure pumpkin puree.
For the Cream Cheese Frosting
  • 8 ounces full-fat cream cheese, softened to room temperature
  • 1/2 cup unsalted butter, softened to room temperature
  • 3 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
Optional Garnish
  • chopped toasted pecans
  • a light dusting of cinnamon

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
  3. In a large bowl, whisk together the eggs, granulated sugar, vegetable oil, and pumpkin puree until smooth.
  4. Add the dry ingredients to the wet ingredients and fold gently until no flour streaks remain.
  5. Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes.
  6. Let the bars cool completely for about 1 hour.
  7. For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until fluffy.
  8. Spread the frosting over the cooled bars, and add pecans and cinnamon if desired.
  9. Lift the bars out using the parchment, slice into 16 pieces, and serve.

Notes

Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 2 months. For the best taste, let them sit at room temperature for 15-20 minutes before serving.