Frosted Pumpkin Bars

$Frosted pumpkin bars need simple, yet key ingredients. Here’s what you will use: - 1 cup canned pumpkin puree - 1 cup granulated sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt These items create a rich, moist dessert that is perfect for fall. You can easily swap some ingredients for dietary needs: - Pumpkin puree: Use homemade pumpkin puree or other squash. - Sugar: Try coconut sugar or maple syrup for a healthier option. - Vegetable oil: Use melted coconut oil or applesauce for less fat. - Eggs: Substitute with flaxseed meal mixed with water for a vegan option. - Flour: Choose gluten-free flour blend for gluten-sensitive folks. These swaps help everyone enjoy the bars. Frosting adds a creamy touch to the bars. Here’s what you will need: - 6 oz cream cheese, softened - 1/4 cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon vanilla extract - 1 tablespoon milk (as needed for consistency) This mix creates a smooth, sweet topping that pairs perfectly with pumpkin. Start by preheating your oven to 350°F (175°C). While it warms up, grease a 9x13 inch baking pan. Use parchment paper to line the pan, letting it hang over the edges. This helps you lift the bars out later. In a big mixing bowl, combine 1 cup of canned pumpkin puree, 1 cup of granulated sugar, and 1/2 cup of vegetable oil. Crack in 2 large eggs and add 1 teaspoon of vanilla extract. Mix these ingredients well until they are smooth. In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Now, pour the dry mix into the wet mix. Stir gently until just combined. Be careful not to mix too much. Pour the batter into your prepared baking pan. Spread it evenly with a spatula. Place the pan in your preheated oven and bake for 25 to 30 minutes. You can check if they are done by inserting a toothpick in the center. If it comes out clean, they are ready. Once baked, take the pan out of the oven. Let it cool for about 10 minutes. Use the parchment paper to lift the bars out and cool them completely on a wire rack. For the frosting, you need 6 oz of softened cream cheese and 1/4 cup of softened unsalted butter. Beat these together in a bowl until creamy. Gradually add 2 cups of powdered sugar and 1 teaspoon of vanilla extract. Start mixing on low speed. Once mixed, increase the speed to make it fluffy. If the frosting feels too thick, add 1 tablespoon of milk at a time. Keep mixing until you reach the right consistency. Once your pumpkin bars are cool, spread the frosting evenly over the top. Cut the bars into squares and enjoy your tasty treat! To keep your pumpkin bars moist, use canned pumpkin puree. It has more water than fresh pumpkin. Mix the wet ingredients well. This helps the batter stay light. Avoid overmixing once you add the dry ingredients. Mix just until combined for the best texture. One common mistake is using too much flour. Measure your flour by scooping it and leveling it off. Another mistake is not cooling the bars before frosting. If you frost while hot, the frosting will melt. Lastly, don’t skip the spices. They add flavor that makes these bars special. For a smooth frosting, use softened cream cheese and butter. Beat them together until creamy. Add powdered sugar slowly to avoid a mess. If the frosting is too thick, add milk one tablespoon at a time. This will help you reach the perfect spreadable consistency. {{image_2}} If you need a gluten-free option, swap all-purpose flour with a gluten-free blend. Many blends work well and include a mix of rice flour and starches. Just ensure it contains xanthan gum for better texture. You can also use almond flour, but adjust the amount as it can be denser. You can spice up your pumpkin bars by adding different flavors. Try adding more spices like ground cloves or allspice for a warm touch. You can also mix in chopped nuts, like walnuts or pecans, for a crunchy bite. For a fun twist, stir in chocolate chips or butterscotch chips for added sweetness. Serve these pumpkin bars warm or chilled. They pair well with whipped cream or a scoop of vanilla ice cream. You can also drizzle some caramel sauce on top for an extra treat. For a cozy drink, enjoy them with hot apple cider or a warm cup of chai tea. To keep your frosted pumpkin bars fresh, store them in an airtight container. This helps prevent them from drying out. Place a piece of wax paper between layers if you stack them. You can also cover the pan tightly with plastic wrap. Keep the bars at room temperature for up to three days. If you want them to last longer, move to the fridge. They will stay fresh in the fridge for about a week. Freezing is a great way to keep pumpkin bars for months. First, let the bars cool completely. Cut them into squares before freezing. Wrap each square in plastic wrap, then place them in a freezer bag. Be sure to remove as much air as possible. Label the bag with the date. These bars can stay in the freezer for up to three months. When you're ready to enjoy, simply thaw them in the fridge overnight. Reheating your pumpkin bars is easy. First, take them out of the fridge or freezer. If they're frozen, let them thaw completely. You can reheat in the microwave for about 15-20 seconds. This warms them up without drying them out. If you prefer, you can also pop them in a 350°F oven for about 5-10 minutes. Check to see if they are warm throughout. Enjoy them fresh, just like when you made them! Yes, you can use fresh pumpkin. Just make sure to cook and puree it first. Fresh pumpkin adds a nice flavor. It may be a bit wetter, so adjust your dry ingredients slightly. Check your pumpkin bars with a toothpick. Insert it into the center. If it comes out clean, they are done. The edges should look set, and the center should not jiggle. Yes, you can make the frosting early. Store it in the fridge for up to three days. When ready to use, let it sit out to soften. Mix again before spreading on the bars. Use a sharp knife for clean cuts. First, let the bars cool completely. Lightly score the top into squares before cutting. This helps guide your cuts and keeps the frosting neat. Frosted pumpkin bars are a tasty treat made with simple ingredients. We covered everything from key ingredients to baking tips. You learned about ingredient swaps for diets and how to store leftovers. Remember to avoid common baking mistakes and try flavor variations to make them unique. These bars are great for sharing or enjoying with friends. Now, you are ready to bake perfect frosted pumpkin bars that everyone will love!$

Indulge in the flavors of fall with these delightful frosted pumpkin bars! Made with creamy pumpkin puree and topped with a rich cream cheese frosting, this easy recipe is perfect for any festive occasion. Learn how to make these delicious treats step-by-step and treat your family to a slice of autumn bliss. Click through to discover the complete recipe and whip up a batch today!

Print Recipe Pin Recipe

Ingredients

1 cup canned pumpkin puree

1 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

For the Frosting:

6 oz cream cheese, softened

1/4 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk (as needed for consistency)

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, allowing the edges to hang over for easy removal.

In a large mixing bowl, combine the canned pumpkin, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix well until fully combined and smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.

Pour the batter into the prepared baking pan and spread it evenly.

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Then, lift the bars using the parchment overhang and allow them to cool completely on a wire rack.

For the frosting, beat together the softened cream cheese and butter in a mixing bowl until creamy and smooth.

Gradually add in the powdered sugar and vanilla extract. Mix on low speed until incorporated, then increase the speed and beat until fluffy. If the frosting is too thick, add milk, one tablespoon at a time, until the desired consistency is reached.

Once the pumpkin bars are fully cooled, spread the frosting evenly over the top.

Cut into squares and serve. Enjoy your delicious, frosted pumpkin bars!

Prep Time: 15 min | Total Time: 45-50 min | Servings: 16