Ah, the fall season always brings back memories of cozy family gatherings and delicious baked treats. One of my favorite recipes to whip up is these pumpkin bars with cream cheese frosting. They are simple to make and always a hit with my family, especially when we gather around the table with warm drinks and laughter. There’s something about the scent of pumpkin spice that fills the air, reminding me of my mother baking in the kitchen when I was a child.
These pumpkin bars are not only delightful but also versatile. Whether you’re hosting a festive gathering, preparing for Thanksgiving, or just looking for a sweet treat to enjoy on a chilly evening, they fit the bill perfectly. I love how easy they are to prepare; even my kids can help with the mixing! Each bite is moist and flavorful, topped off with a creamy frosting that’s hard to resist. Plus, they make a fantastic dessert to share with friends and family!
If you haven’t tried making pumpkin bars before, now is the perfect time. You’ll find that the ingredients are simple and likely already in your pantry. So, let’s roll up our sleeves and get started on a recipe that will surely become a family favorite!
Making Pumpkin Bars with Cream Cheese Frosting
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Ingredients
- 1 cup canola or vegetable oil
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 15 ounces pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 8 ounces softened cream cheese
- 1/2 cup softened butter
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
Directions
Start by preheating your oven to 350°F. Prepare a 9 x 13-inch baking pan by greasing it to ensure easy removal later. In a large bowl, blend the eggs, sugar, oil, and pumpkin until everything is well combined.
In another bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring gently until everything is nicely combined.
Pour the batter into your prepared pan and bake for 28-30 minutes. To check for doneness, insert a toothpick in the center; it should come out clean. Once baked, let the bars cool completely in the pan.
While the bars are cooling, prepare the frosting. Beat the softened cream cheese and butter together on high speed until smooth. Gradually add the confectioners’ sugar, vanilla, and kosher salt, mixing until well blended. Avoid over-mixing to maintain a smooth texture.
Once the bars have cooled, spread the frosting evenly over the top, then cut them into squares. These pumpkin bars are ready to be enjoyed!
Storing Suggestion
To keep your pumpkin bars fresh, store them in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week. Just make sure to bring them back to room temperature before serving for the best taste!
Cooking Tips
If you’re looking to enhance flavors, consider adding a pinch of nutmeg or a splash of orange juice to the batter. For a fun twist, you can incorporate chocolate chips into the mix. Also, remember that using room temperature eggs and cream cheese helps create a smoother batter and frosting.
Serving Suggestions
Serve these delicious pumpkin bars with a dollop of whipped cream on top, or pair them with a warm cup of spiced chai or coffee. They also make a wonderful addition to a dessert table during holiday gatherings. For a festive touch, sprinkle some crushed nuts or additional pumpkin pie spice on the frosting.
Ingredient Substitutions
If you want to switch things up, you can replace the canola oil with melted coconut oil for a hint of tropical flavor. For a healthier option, consider using applesauce in place of half the oil. If you’re out of pumpkin puree, you can substitute it with mashed sweet potatoes for a different yet delicious taste.
Seasonal Variations
In the spring, try substituting pumpkin with fresh zucchini to create a delightful zucchini bar. During the summer, incorporating fresh berries can add a refreshing twist. You can also experiment with spices like cinnamon or ginger, depending on the season to give your bars a different flavor profile.
Allergen Information
This recipe contains common allergens such as gluten, eggs, and dairy. For a gluten-free version, use a gluten-free flour blend. You can substitute the eggs with flax eggs or applesauce for a vegan alternative. For the frosting, consider using dairy-free cream cheese and butter to make it suitable for those with dairy allergies.
FAQ
Can I make these pumpkin bars ahead of time?
Absolutely! These bars can be made a day in advance and stored in an airtight container. They actually taste even better after sitting for a bit, allowing the flavors to meld together beautifully.
How can I tell when the pumpkin bars are done baking?
Insert a toothpick into the center of the bars; if it comes out clean, they’re done. Keep an eye on them as baking times may vary depending on your oven.
Can I freeze these pumpkin bars?
Yes, you can freeze them! Just ensure they are well wrapped in plastic wrap and then in foil. They can be stored in the freezer for up to three months. Thaw them in the refrigerator before serving.
Is there a way to make these bars more festive?
You can add some chopped nuts or chocolate chips to the batter for extra texture and flavor. Topping them with crushed pecans or walnuts and a sprinkle of cinnamon will also add a nice festive touch.
Can I use homemade pumpkin puree instead of canned?
Definitely! Homemade pumpkin puree works just as well. Just ensure it’s well-drained to avoid excess moisture, which could affect the texture of the bars.
What’s the best way to cut these pumpkin bars?
To get clean cuts, use a sharp knife that has been warmed slightly under hot water. Wipe the knife clean between cuts to keep the edges neat and tidy.
Pumpkin Bars with Cream Cheese Frosting
Ingredients
- 1 cup canola or vegetable oil
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 15 ounces pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 8 ounces softened cream cheese
- 1/2 cup softened butter
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
Instructions
- Preheat your oven to 350°F and prepare a 9 x 13-inch baking pan by greasing it. In a large mixing bowl, combine the eggs, sugar, oil, and pumpkin until fully blended.
- In another bowl, mix together the flour, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until well combined.
- Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely.
- For the frosting, beat the cream cheese and butter together on high speed until smooth. Add the powdered sugar, vanilla, and kosher salt, and continue to beat until well blended.
- Spread the frosting evenly over the cooled bars and cut into squares.
