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Pumpkin bar frosted with cream cheese frosting on a white plate.
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Pumpkin Bars

Perfect PUMPKIN BARS! A cross between moist cake and chewy cookie, topped with cream cheese frosting. Be sure to check out the how-to VIDEO just below the recipe!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Servings 24 slices
Calories 257kcal
Author Sam Merritt

Ingredients

  • 1 cup (226 g) unsalted butter melted
  • 1 cup (200 g) sugar
  • 3/4 cup (150 g) brown sugar tightly packed
  • 1 cup (240 g) pumpkin puree blotted*(see notes for instructions on blotting)
  • 2 large egg yolks
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 cups (285 g) all-purpose (plain) flour
  • 1/2 teaspoon baking powder
  • 1 Tablespoon pumpkin spice
  • 2 teaspoons cornstarch
  • 3/4 teaspoon salt

FROSTING:

  • 6 oz (170 g) cream cheese softened
  • 4 Tablespoons (57 g) unsalted butter softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups (250 g) powdered sugar
  • 1 Tablespoon cornstarch

Instructions

  • Preheat your oven to 350F (175C) and line a 13x9 baking pan** with parchment paper (or grease and flour the sides and bottom of the pan).
  • Combine butter, sugar, and brown in a large bowl and use an electric mixer to beat until creamy and well-combined.
    1 cup unsalted butter, 1 cup sugar, 3/4 cup brown sugar
  • Add blotted pumpkin puree and stir well.
    1 cup pumpkin puree
  • Add egg yolks and vanilla extract and stir until batter is smooth and all ingredients are well-combined.
    2 large egg yolks, 1 1/2 teaspoons vanilla extract
  • In a separate bowl, whisk together flour, baking powder, pumpkin spice, cornstarch, and salt.
    2 1/2 cups all-purpose (plain) flour, 1/2 teaspoon baking powder, 1 Tablespoon pumpkin spice, 2 teaspoons cornstarch, 3/4 teaspoon salt
  • Gradually add dry ingredients to set, stirring until all ingredients are combined.
  • Spread pumpkin bar batter into prepared baking pan and bake on 350F (175C) for 23-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Allow to cool completely before covering with cream cheese frosting

FROSTING

  • Combine butter and cream cheese in a large bowl and use an electric mixer to beat until creamy. Add vanilla extract and salt and stir well.
    6 oz cream cheese, 4 Tablespoons unsalted butter, 1 teaspoon vanilla extract, 1/4 teaspoon salt
  • With mixer on low-speed, gradually add powdered sugar until completely combined. Add corn starch and stir until combined.
    2 cups powdered sugar, 1 Tablespoon cornstarch
  • Once pumpkin bars have cooled completely, spread frosting evenly overtop.
  • Slice and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days.

Video

Notes

How to Blot Pumpkin

To blot your pumpkin, place it in a medium sized bowl or spread it over a cookie sheet and use paper towels to "blot" the pumpkin and absorb as much liquid as you can. Measure your pumpkin puree before blotting. See video for a visual guide to blotting.

Baking Pan Note

I use a metal pan. A glass dish will work instead but keep in mind that your pumpkin bars may take longer to bake.

Storing

Store in an airtight container at room temperature for 2 days or in the refrigerator in an airtight container up to 5 days.

Nutrition

Serving: 1slice | Calories: 257kcal | Carbohydrates: 34g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 183mg | Potassium: 26mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1600IU | Vitamin C: 0.8mg | Calcium: 20mg | Iron: 0.2mg