Description
Fall baking perfection! These Pumpkin Bars with Cream Cheese Frosting are impossibly moist, perfectly spiced, and guaranteed to disappear faster than you can say “autumn.”
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 4 large eggs, at room temperature
- 1 2/3 cups (330g) granulated sugar
- 1 cup (240ml) vegetable oil
- 1 can (15 oz/425g) pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and spray with cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat eggs, sugar, oil, pumpkin puree, and vanilla until smooth.
- Gradually add dry ingredients to wet ingredients, folding until just combined.
- Pour batter into prepared pan, spreading evenly with an offset spatula.
- Bake for 20-25 minutes or until a toothpick inserted in center comes out with a few moist crumbs.
- Cool completely on a wire rack before frosting.
- For frosting, beat cream cheese and butter until smooth and fluffy, about 2 minutes.
- Add powdered sugar one cup at a time, beating well after each addition.
- Mix in vanilla and salt, beating until light and fluffy.
- Spread frosting evenly over cooled pumpkin bars.
- Cut into squares and serve, or refrigerate until ready to enjoy.