Description
What makes these pumpkin bars truly special is their cake-like texture and the way they stay incredibly moist for days. Unlike traditional pumpkin pie that requires fussy crust work, these bars come together in one bowl and bake in a simple rectangular pan, making them perfect for feeding a crowd or meal prepping your fall dessert cravings.
Ingredients
For the Pumpkin Bars:
- 1 cup vegetable oil (or melted coconut oil for subtle tropical notes)
- 4 large eggs, room temperature
- 2 cups granulated sugar
- 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened completely
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- Pinch of salt
Substitution Notes: For gluten-free bars, substitute with a 1:1 gluten-free flour blend. Vegan bakers can use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and coconut oil instead of butter in the frosting.
Instructions
Preheat your oven to 350°F and generously grease a 9×13-inch baking pan with butter or cooking spray. For extra insurance against sticking, line with parchment paper, leaving some overhang for easy removal. This step is crucial for perfectly clean bars that won’t break when cutting.
In a large mixing bowl, whisk together the vegetable oil and eggs until smooth and slightly frothy. Add the granulated sugar and whisk vigorously for about 30 seconds until well combined. Stir in the pumpkin puree until the mixture is completely smooth and beautifully orange.
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This ensures even spice distribution throughout your bars – no one wants a bite that’s all cinnamon or completely bland.
Gradually fold the dry ingredients into the pumpkin mixture using a wooden spoon or spatula. Mix just until combined – overmixing can result in tough, dense bars instead of the tender texture we’re after.
Pour the batter into your prepared pan and spread it evenly with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The top should spring back lightly when touched.
While the bars cool completely, beat the softened cream cheese and butter together until light and fluffy, about 3-4 minutes. Gradually add the powdered sugar, beating until smooth. Mix in vanilla and salt until perfectly combined.
Once the bars are completely cool (this is non-negotiable – warm bars will melt your frosting), spread the cream cheese frosting evenly over the top. Cut into squares and watch them disappear.
Nutrition
- Calories: 285
- Fat: 11g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g