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!
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, ¾ 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 ½ teaspoons vanilla extract
In a separate bowl, whisk together flour, baking powder, pumpkin spice, cornstarch, and salt.
2 ½ cups all-purpose (plain) flour, ½ teaspoon baking powder, 1 Tablespoon pumpkin spice, 2 teaspoons cornstarch, ¾ 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, ¼ 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.