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The Best Pumpkin Bars I've Ever Had Recipe

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4.3 from 9 reviews

Delight in these moist, flavorful pumpkin bars that combine warm spices with a luscious cream cheese frosting. Perfect for fall gatherings or a cozy dessert, these bars are easy to make and yield a tender, spiced treat that everyone will love.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 2 teaspoons store-bought or homemade pumpkin pie spice

Wet Ingredients

  • 1 cup (240ml) vegetable oil
  • 3 large eggs
  • 1 cup (200g) packed light or dark brown sugar
  • 1/3 cup (65g) granulated sugar
  • 2 Tablespoons (30ml) pure maple syrup
  • 1 (15 ounce) can pumpkin puree
  • 1 and 1/2 teaspoons pure vanilla extract

Frosting

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon store-bought or homemade pumpkin pie spice
  • 1/8 teaspoon salt
  • Optional: sprinkles for decorating

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (177°C). Grease a 10×15-inch baking pan or line it with parchment paper with enough overhang to easily lift the bars out after baking.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined. Set aside.
  3. Combine wet ingredients: In another bowl, whisk together the vegetable oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin puree, and vanilla extract until fully combined.
  4. Mix wet and dry: Pour the wet mixture into the dry ingredients. Using a mixer or a whisk, combine until the batter is smooth and thick with no lumps.
  5. Bake the bars: Spread the batter evenly into the prepared pan. Bake for 28 to 35 minutes, or until a toothpick inserted in the center comes out clean. If the edges or top brown too quickly, loosely cover with aluminum foil.
  6. Cool completely: Remove the pan from the oven and place it on a wire rack. Let the bars cool completely. For faster cooling, chill the pan in the refrigerator after about 45 minutes.
  7. Prepare the frosting: In a large bowl, beat the softened cream cheese and butter on high speed until smooth and creamy. Add confectioners’ sugar, vanilla extract, pumpkin pie spice, and salt. Beat on low speed briefly to combine, then increase to high speed for 2 minutes. For thicker frosting, add an additional 1/4 cup of confectioners’ sugar.
  8. Frost the bars: Evenly spread the frosting over the cooled pumpkin bars. To set the frosting and ease slicing, refrigerate the frosted bars for 30 minutes before cutting and serving.
  9. Serve and store: Enjoy the bars with or without a fork, and be sure to grab a napkin! Store any leftovers tightly covered in the refrigerator for up to 5 days. If unfrosted, store at room temperature for up to 3 days or refrigerated up to 1 week.

Notes

  • Pumpkin pie spice can be store-bought or homemade to suit your taste preference.
  • Use full-fat cream cheese for the best creamy texture in the frosting.
  • Adding maple syrup enhances the depth of flavor and moistness in the batter.
  • Cool bars completely before frosting to prevent the frosting from melting.
  • Chilling the frosted bars makes cutting cleaner and easier.
  • You can decorate with sprinkles for a festive touch, especially around fall holidays.

Find it online: https://dishcooks.com/the-best-pumpkin-bars-ive-ever-had-recipe/