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Easy Frosted Pumpkin Bars with Cream Cheese Icing

frosted pumpkin bars with cream cheese icing - featured image
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These soft, spiced pumpkin bars are topped with a tangy cream cheese icing. They’re quick to make, use simple ingredients, and are perfect for fall gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 8 oz (226g) cream cheese, softened to room temperature
  • ¼ cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted if lumpy
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk, as needed

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray the parchment with non-stick spray.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined—do not overmix. A few lumps are fine.
  5. Let the batter rest for 5 minutes to hydrate the flour and activate the baking soda.
  6. Scrape the batter into the prepared pan and spread evenly with a spatula.
  7. Bake for 22-26 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Edges should be lightly golden.
  8. Cool the pan on a rack for 15 minutes, then lift the bars out using the parchment overhang and cool completely on the rack.
  9. For the icing: In a large bowl, beat the softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides.
  10. Add the powdered sugar and vanilla extract. Beat on low until combined, then increase to medium and beat for 1 minute until fluffy. Add milk 1 tablespoon at a time to reach desired consistency.
  11. Once bars are completely cool, spread the icing evenly over the top with an offset spatula or butter knife.
  12. Let the iced bars set for about 10 minutes before slicing into 24 squares. Wipe the knife clean between cuts for neat slices.

Notes

Use a light-colored pan to prevent over-browning. Let the batter rest for 5 minutes before baking for a tender texture. Ensure bars are completely cool before icing to prevent melting. For best flavor, make a day ahead.

Nutrition

Keywords: pumpkin bars, cream cheese icing, fall dessert, easy pumpkin bars, frosted pumpkin bars

Find it online: https://spoonluma.com/easy-frosted-pumpkin-bars-with-cream-cheese-icing/