Dessertscookingclassy5.0
Pumpkin Bars
The BEST Pumpkin Bars! They're perfectly pumpkin-y, deliciously rich and buttery, and they are finished with heavenly cream cheese frosting. A fall staple every year!
👥 20 Servings⏱️ Prep & Cook: 2h 50m⏳ Prep: 25 min🔥 Cook: 25 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- microwave
- spatula
- baking sheet
📝 Preparation Steps
1
For the pumpkin bars: Preheat oven to 350 degrees. Spray a 15 by 10-inch rimmed jellyroll pan with non-stick cooking spray.
(256 g) unbleached all-purpose flour (spoon and level to measure)2 cups(226 g) unsalted butter, (diced into 1 Tbsp pieces**)1 cuppumpkin (not pie filling)1 (15 oz) can(85g) unsalted butter, (at room temperature)6 Tbsp(360 g) powdered sugar3 cups
2
In a medium mixing bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
(256 g) unbleached all-purpose flour (spoon and level to measure)2 cupsbaking soda1 tsp(226 g) unsalted butter, (diced into 1 Tbsp pieces**)1 cup(85g) unsalted butter, (at room temperature)6 Tbsp(360 g) powdered sugar3 cupsground cinnamon2 tsp
3
Place butter in a large microwave safe mixing bowl. Heat in microwave until melted (I recommend covering the bowl. It takes about 30 to ⏱️ 60 seconds). Let it cool slightly.
4
Add brown sugar, granulated sugar, pumpkin puree, eggs and vanilla extract to melted butter then whisk until well combined.
(256 g) unbleached all-purpose flour (spoon and level to measure)2 cups(226 g) unsalted butter, (diced into 1 Tbsp pieces**)1 cuppumpkin (not pie filling)1 (15 oz) can(85g) unsalted butter, (at room temperature)6 Tbsp(360 g) powdered sugar3 cupslarge eggs2vanilla extract1 tsp
5
Pour flour mixture in with wet ingredients and fold and stir mixture with a rubber spatula until combined.
6
Pour and spread mixture evenly into prepared baking sheet using an offset spatula.
7
Bake in preheated oven until toothpick inserted into the center comes out clean, about 22 to ⏱️ 25 minutes.
8
Let cool completely on a wire rack.
9
For the cream cheese frosting: Add cream cheese, butter, powdered sugar and vanilla extract to a large mixing bowl.
(256 g) unbleached all-purpose flour (spoon and level to measure)2 cups(226 g) unsalted butter, (diced into 1 Tbsp pieces**)1 cupvanilla extract1 tsp(85g) unsalted butter, (at room temperature)6 Tbsp(360 g) powdered sugar3 cups
10
Using an electric hand mixer blend on low speed until combined, then increase speed to high and whip until light and fluffy about 2 to ⏱️ 3 minutes.
11
Spread frosting over cooled pumpkin bars. Cut into squares.
(256 g) unbleached all-purpose flour (spoon and level to measure)2 cups(226 g) unsalted butter, (diced into 1 Tbsp pieces**)1 cuppumpkin (not pie filling)1 (15 oz) can(85g) unsalted butter, (at room temperature)6 Tbsp(360 g) powdered sugar3 cups
Nutrition Facts
calories
339 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
1 g
sugar Content
34 g
sodium Content
190 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
60 mg
carbohydrate Content
45 g
saturated Fat Content
10 g
unsaturated Fat Content
5 g
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