Spiced Pumpkin Bars with Cream Cheese Frosting
These Spiced Pumpkin Bars are soft, moist, and filled with the cozy flavors of fall thanks to Amanda’s homemade Pumpkin Pie Spice. Topped with a smooth cream cheese frosting, they’re perfect for family gatherings, church events, or simply enjoying with a mug of hot cocoa on a chilly evening.
Equipment
- 15x10x1-inch baking pan
- Mixing bowls (medium and large)
- Hand or stand mixer
- Wire rack for cooling
- Spatula
Ingredients
- 2 cups Flour (King Arthur Measure for Measure Gluten-Free Flour)
- 2 tsp Baking powder
- 2 tsp Pumpkin Pie Spice (see Amanda’s Pumpkin Pie Spice recipe)
- 1 tsp Baking soda
- 1/4 tsp Salt
- 4 Eggs
- 1 15 oz can Pumpkin puree
- 1 2/3 cups Sugar
- 1 cup Cooking oil
- 3/4 cup Chopped pecans (optional)
- 8 oz Cream cheese, softened
- 1/4 cup Butter, softened
- 1 tsp Vanilla extract
- 2 cups Powdered sugar, sifted
- Pecan halves for garnish (optional)
Instructions
- Preheat oven to 350°F.
- In a medium bowl, stir together flour, baking powder, pumpkin pie spice, baking soda, and salt; set aside.
- In a large mixing bowl, beat together eggs, pumpkin, sugar, and oil on medium speed until smooth.
- Add the flour mixture to the pumpkin mixture and beat until well combined. Stir in chopped pecans, if desired.
- Spread batter evenly into an ungreased 15x10x1-inch baking pan.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
- While the bars cool, make the frosting: in a medium bowl, beat together cream cheese, butter, and vanilla until fluffy. Gradually add powdered sugar, beating until smooth.
- Frost cooled pumpkin bars. If desired, garnish with pecan halves. Cut into squares and serve.
Notes
- Gluten-Free Option: Substitute all-purpose flour with King Arthur Measure for Measure Gluten-Free Flour.
- Storage: Store covered in the refrigerator for up to 3 days.
- These bars pair beautifully with hot cocoa or coffee on a chilly fall evening.