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The Ultimate Moist Pumpkin Bars with Tangy Cream Cheese Frosting

A close-up of a square piece of moist pumpkin bars with cream cheese frosting, sitting on a wooden board.
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Bake these soft, moist pumpkin bars spiced with cinnamon and nutmeg, topped with a rich, tangy cream cheese frosting. This easy recipe uses a 9×13 pan, making it perfect for Thanksgiving or any fall gathering.

Ingredients

Scale
  • 1 15-ounce can pumpkin puree
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • For the Frosting:
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set this dry mixture aside.
  3. In a large bowl, combine the granulated sugar, brown sugar, eggs, and vegetable oil. Beat until smooth.
  4. Stir the pumpkin puree into the wet ingredients until fully combined.
  5. Gradually add the dry ingredient mixture to the wet mixture, mixing only until just combined. Do not overmix.
  6. Pour the batter evenly into the prepared 9×13 inch pan.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the bars from the oven and let them cool completely in the pan on a wire rack.
  9. Prepare the frosting: In a large bowl, beat the softened cream cheese and butter together until the mixture is light and fluffy.
  10. Gradually add the powdered sugar, beating until smooth. Mix in the vanilla extract.
  11. Once the bars are completely cool, spread the cream cheese frosting evenly over the top.
  12. Cut into squares and serve.

Notes

  • For the moistest bars, measure your flour using the spoon-and-level method.
  • If you want a tangier frosting, add 1 teaspoon of lemon juice to the frosting mixture.
  • These bars store well in an airtight container in the refrigerator for up to four days.

Nutrition

Find it online: https://hearthbite.com/pumpkin-bars-with-cream-cheese-frosting/