Description
These Pumpkin Bars with Cream Cheese Frosting are a moist, spiced treat perfect for fall gatherings or anytime you crave a comforting, flavorful dessert. The tender pumpkin-infused cake is topped with a rich and creamy frosting, finished with optional crunchy pecans for extra texture and flavor.
Ingredients
Scale
Dry Ingredients
- 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)
Wet Ingredients
- 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)
Frosting Ingredients
- 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)
- â…› teaspoon kosher salt
- 1½ cups powdered sugar (170 grams)
Optional Topping
- 1 cup roasted chopped pecans (114 grams)
Instructions
- Preheat oven and prepare pan. Preheat your oven to 350°F and position the oven rack in the middle. Spray an 11×15 inch rimmed sheet pan with nonstick baking spray, then set it aside for later use.
- Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, kosher salt, ground cinnamon, and pumpkin pie spice until evenly combined. Set aside.
- Combine sugar and oil. Using a stand mixer fitted with the paddle attachment, beat the granulated sugar and canola oil on medium speed for about 1 minute until well incorporated.
- Add eggs. Add the eggs one at a time into the sugar-oil mixture, mixing well after each addition for a smooth batter.
- Add pumpkin puree. Mix in the pumpkin puree and continue beating for 1 minute to combine fully.
- Incorporate dry ingredients. Reduce mixer speed to low and gradually add the dry ingredients 1 cup at a time until no flour is visible. Then, increase to medium speed and beat for 1-2 minutes until the batter is smooth and well mixed.
- Transfer batter to pan. Pour the pumpkin batter into the prepared sheet pan. Gently tap the pan on the counter to release any air bubbles from the batter.
- Bake the bars. Bake in the preheated oven for 25 to 33 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake. Remove the pan from the oven and transfer it to a wire cooling rack. Allow the pumpkin bars to cool completely before frosting.
- Prepare the cream cheese frosting. In a clean bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed for 1 minute until smooth.
- Add butter to frosting. Add the softened butter and mix for about 1 minute until incorporated.
- Add sour cream, vanilla, and salt. Mix in the sour cream, vanilla extract, and kosher salt on medium speed for 1 minute to combine fully.
- Add powdered sugar. Gradually add the powdered sugar and beat for 2 to 3 minutes until the frosting is fluffy and smooth.
- Frost and garnish. Spread the cream cheese frosting evenly over the cooled pumpkin bars. Top with roasted chopped pecans if desired, then cut into 24 squares and serve.
Notes
- Do not use pumpkin pie filling instead of pumpkin puree as the filling contains added spices and sweeteners that affect texture and flavor.
- Ensure cream cheese and sour cream are at room temperature for smooth frosting.
- The bars can be stored in an airtight container in the refrigerator for up to 4 days.
- For a nut-free option, omit the pecans or substitute with toasted seeds.
- Use a light or neutral oil like canola for best texture and taste.
