There’s something about the fall season that just screams pumpkin. It might be the crisp, cool air that makes turning on the oven feel so cozy, or maybe it’s the beautiful shades of orange that seem to be everywhere. As a mom and wife who loves to cook, there’s nothing I enjoy more than gathering my family around the table to share a treat that’s as delightful to make as it is to eat. That’s why I decided to try my hand at making some Pumpkin Bars with Cream Cheese Frosting, and boy, were they a hit!
Imagine a perfectly moist pumpkin bar, filled with aromatic spices like cinnamon and topped with a silky smooth cream cheese frosting. It’s the kind of dessert that melts in your mouth, leaving you with a taste of autumn that’s simply irresistible. I remember the first time I whipped these up, the kitchen was filled with warm spicy aromas, and I could hardly keep the kids away as they tried to sneak a peek while they baked.
When we’re all gathered in the kitchen, mixing ingredients and sharing stories from our day, it’s not just about the food, but about the joy of being together. There’s laughter, a little mess, and a whole lot of love that goes into making these pumpkin bars. Plus, these treats are super easy to make, even on weekdays when life gets a tad hectic.
My husband loves these bars so much that he’s already requested them for our next family gathering. Let me tell you, they were the star of the show at our last dinner party! Whether you’re a pumpkin lover or just looking for a new dessert to try out this season, these pumpkin bars are sure to satisfy. So, pull up a chair, grab your baking gear, and let’s make this family favorite together!
How to Make Pumpkin Bars with Cream Cheese Frosting
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Ingredients
- 1 cup butter, softened to room temperature
- 1 ⅔ cups sugar
- 4 eggs
- 1 (15 oz.) can of pumpkin or squash (or about 2 cups)
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 (8 oz.) package of cream cheese, softened
- ½ cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Directions
- Begin by preheating your oven to 350°F. It’s important to have that oven nice and hot before you start baking your bars.
- In a large mixing bowl, combine the softened butter and sugar. Use a whisk or an electric mixer to blend them until the mixture is smooth and creamy.
- Next, add in the eggs. Beat them into the butter and sugar mixture until they’re fully incorporated, creating a smooth batter.
- Now, gently fold in the pumpkin, followed by the flour, cinnamon, salt, baking powder, and baking soda. Mix everything together just until it’s combined.
- Carefully pour your batter into a greased 18 x 13-inch baking pan, spreading it evenly.
- Bake your pumpkin bars for about 35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
- As your bars cool down, let’s whip up some frosting! In a separate bowl, combine the cream cheese, softened butter, and vanilla extract. Beat them until they’re well blended.
- Slowly incorporate the powdered sugar into your cream cheese mixture, mixing until your frosting is fluffy and smooth.
- Once your pumpkin bars have completely cooled, spread a generous layer of cream cheese frosting on top. For a finishing touch, you might sprinkle a dash of cinnamon over the frosting if desired. Enjoy!
Storing Suggestion
To keep your pumpkin bars fresh, store them in an airtight container in the refrigerator for up to a week. If you’re planning on keeping them for longer, you can also freeze them. Just wrap each piece individually in plastic wrap and store them in a freezer-safe bag for up to three months.
Cooking Tips
For an extra touch of flavor, consider adding a bit of nutmeg or cloves to your pumpkin bar mixture. You can also toast the cinnamon you sprinkle on top for a nuttier, deeper flavor. Make sure not to overmix the batter; this will keep your bars light and fluffy.
Serving Suggestions
Pair these pumpkin bars with a warm cup of tea or coffee to enhance the fall flavors. They also make a great dessert for a Thanksgiving meal. If you want to get fancy, add a dollop of whipped cream on top or serve with vanilla ice cream on the side.
Ingredient Substitutions
If you’re out of pumpkin, squash purée works just as well. You can substitute granulated sugar with coconut sugar for a healthier twist. For a different frosting flavor, swap vanilla extract with almond or maple extract.
Seasonal Variations
During spring, consider swapping pumpkin for carrots to make carrot cake bars. In the summer, fresh zucchini can bring a lovely twist to this recipe. During winter, try adding a bit of ginger for a warming touch.
Allergen Information
This recipe contains dairy and eggs, which are common allergens. For vegans, substitute the butter with plant-based butter and use a flax egg in place of regular eggs. Ensure that your cream cheese is dairy-free if this is a concern.
FAQ
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can definitely use fresh pumpkin for this recipe. Simply roast your pumpkin until soft, scoop out the flesh, and purée it until smooth. Make sure to use the same amount, about 2 cups of purée.
How can I make these bars healthier?
To make these bars healthier, replace some or all of the sugar with a natural sweetener like honey or maple syrup. You could also use whole wheat flour instead of all-purpose flour for added fiber.
Can I freeze the pumpkin bars after baking?
Absolutely, these bars freeze very well! After they’ve cooled and been frosted, slice them, wrap individually, and place in a freezer-safe bag. They can be stored in the freezer for up to three months.
What’s the best way to ensure the frosting is smooth?
The key is to ensure both the cream cheese and butter are fully softened at room temperature before you start mixing. Beat them until they are absolutely smooth before adding the powdered sugar for the best texture.
Can I use a different frosting?
Certainly! You can opt for a buttercream or even a chocolate ganache if cream cheese isn’t your favorite. Just ensure it’s spreadable and complements the pumpkin flavor well.
Why do my bars come out too dense?
Dense bars could be a result of overmixing the batter or using expired baking powder or soda. Make sure to measure your ingredients correctly and mix until just combined to avoid this issue.
Pumpkin Bars with Cream Cheese Frosting
Ingredients
- 1 cup butter softened at room temperature
- 1 2/3 cups sugar
- 4 eggs
- 15 oz. pumpkin or squash or about 2 cups
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 8 oz. cream cheese softened
- 1/2 cup butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F.
- In a large bowl, blend together the softened butter and sugar until nicely combined.
- Beat in the eggs, mixing well until smooth.
- Stir in the pumpkin and all the remaining dry ingredients until everything is just blended.
- Pour this mixture into a greased half-sheet pan (18 x 13 inches).
- Bake for around 35 minutes, or until a toothpick inserted in the center comes out clean.
- While the pumpkin bars are cooling, use a mixer to cream together the softened cream cheese, butter, and vanilla extract until smooth.
- Gradually add in the powdered sugar, mixing until it’s fluffy and well combined.
- Once the bars have cooled completely, spread the frosting over the top.
- Optional: Sprinkle a little cinnamon on top for a special touch. Enjoy!
