Pumpkin Bars with Cream Cheese Frosting
These pumpkin bars are traditional pumpkin bars that are honestly more cake-like than dense bars. Still, they are moist and delicious—we love them!
Servings: 28 bars
Calories: 270kcal
Equipment
- Mixing bowls
- stand or hand mixer
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 4 large eggs
- 1 ½ cup granulated sugar
- 1 cup vegetable or canola oil
- 15 ounces pumpkin puree canned
- 2 Tablespoons maple syrup
- 2 teaspoons vanilla extract
- Cinnamon for dusting, optional
Cream Cheese Frosting Ingredients
- ½ cup butter room temperature
- 8 oz cream cheese room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees F. Butter or grease a 12 x 17 inch baking dish.
- In a medium-sized bowl, mix the flour, baking powder, cinnamon, salt, baking soda, and nutmeg. Set aside.
- In a large bowl whisk eggs, sugar, oil, pumpkin, maple syrup, and vanilla extract until well combined.
- Add dry ingredients to wet ingredients and stir until just combined.
- Pour into the prepared pan and bake for about 18-20 minutes. Use toothpick to check if it comes out clean.
- Let the bars cool completely.
- For the frosting, beat the cream cheese, butter and vanilla. Slowly pour in the powdered sugar until fully incorporated.
- Spread frosting on cooled bars and sprinkle a dusting of cinnamon over top.
Notes
- Store the pumpkin bars in the fridge for up to 3 days.
Nutrition
Calories: 270kcal | Carbohydrates: 33g | Protein: 2g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 214mg | Potassium: 67mg | Fiber: 1g | Sugar: 25g | Vitamin A: 2608IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg