Description
This pumpkin bars recipe is an easy, 30-minute pumpkin dessert. The scrumptious bars are craveably moist, tender and perfectly spiced. Easy to toss together and bake in 30 minutes. Easy cream cheese frosting is a perfect finish for this delicious Fall dessert.
Ingredients
Units
Scale
- 3 eggs
- 1 1/2 cups sugar
- 3/4 cup butter
- 1 (15 oz.) can pumpkin puree
- 1 1/2 cups white whole wheat flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
For the Cream Cheese Frosting
- 1 (8 oz.) pkg. cream cheese
- 1/4 cup (half a stick) butter
- 1 1/2 teaspoons homemade vanilla extract (or your favorite)
- 2 to 2 1/2 cups powdered sugar (confectioner’s sugar)
Instructions
- Melt the butter and set aside to cool slightly.
- Preheat the oven to 350°.
- Measure out the white whole wheat flour, baking powder, pumpkin pie spice, and cinnamon into a small bowl and mix to evenly combine them. Set the dry ingredients aside.
- In a large mixing bowl, beat together the melted butter, eggs, sugar and pumpkin until thoroughly combined. (Be sure the butter is cool enough not to cook your eggs. If it still seems too hot, mix the eggs, pumpkin and sugar first. Then, add the melted butter.)
- Add the dry ingredients to your mixing bowl and stir just until all flour is thoroughly combined with the wet ingredients. No flour should be showing, but you also don’t want to overbeat the mixture.
- Spread the thick batter into the prepared pan and bake at 350° for 25 to 30 minutes. Insert a toothpick into the center to test for doneness. The toothpick will come out clean or with just 2 or 3 moist crumbs attached.
- Cool the bars completely before frosting.
- To make the cream cheese frosting, beat together the cream cheese, butter, homemade vanilla extract and powdered sugar until your frosting is smooth and creamy. (Start with 2 cups of powdered sugar and add more a Tablespoon at a time, if needed, to reach your desired consistency.)
- Spread the frosting over the cooled bars.
- Store your pumpkin bars in the fridge until ready to serve.
Notes
After the frosting has set, the pan of pumpkin bars can be wrapped in plastic wrap and then in aluminum foil and frozen for up to 4 months.
Refrigerated pumpkin bars will stay fresh and delicious in the fridge for 3 or 4 days.
- Prep Time: 5 minutes
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American