Fall Pumpkin Bars: A Cozy Autumn Treat with Cream Cheese Frosting
These Fall Pumpkin Bars embody the warmth and comfort of autumn in every bite. Infused with aromatic spices such as cinnamon, ginger, and nutmeg, and complemented by a smooth layer of cream cheese frosting, they offer a perfect balance of sweetness and spice. Ideal for breakfast, dessert, or a cozy seasonal gathering, this recipe delivers a moist, tender texture and a delightful taste that evokes the essence of fall.
Ingredients
For the Pumpkin Bars
- 1 cup pumpkin puree ensure it is pure pumpkin, not pie filling
- 1 cup granulated sugar may substitute with coconut sugar for a subtle caramel note
- ½ cup vegetable oil alternatively, use melted coconut oil
- 2 large eggs
- 1 cup all-purpose flour gluten-free blend may be substituted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 4 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 –2 tablespoons milk as needed for consistency
Optional: A pinch of cloves or allspice for enhanced autumnal flavor.
Instructions
- Preparation: Preheat the oven to 350°F (175°C). Grease and line a 9x13-inch baking dish with parchment paper to ensure easy removal and clean edges after baking.
- Mixing the Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined. The consistency should be glossy and slightly thick.
- Combining the Dry Ingredients: In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk gently to ensure all dry components are evenly distributed and free of clumps.
- Integrating Wet and Dry Mixtures: Gradually incorporate the dry ingredients into the wet mixture, stirring just until the batter is uniformly combined. Avoid overmixing to maintain a tender and airy texture in the finished bars.
- Baking: Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Transfer the pan to the preheated oven and bake for 20–25 minutes, or until a toothpick inserted into the center emerges clean.
- Cooling: Remove the baking dish from the oven and allow the bars to cool completely in the pan on a wire rack. Cooling thoroughly ensures that the frosting will adhere smoothly without melting.
- Preparing the Frosting: In a medium bowl, beat the cream cheese and butter together until the texture becomes creamy and free of lumps. Gradually add the powdered sugar, alternating with the milk as necessary, to achieve a soft, spreadable consistency. Mix in the vanilla extract to complete the frosting.
- Frosting and Serving: Once the pumpkin bars are completely cooled, evenly spread the cream cheese frosting across the surface using an offset spatula. Slice into squares and serve immediately or refrigerate briefly for a firmer texture before presentation.
Notes
Storage Recommendations : Store the Fall Pumpkin Bars in an airtight container within the refrigerator for up to five days. For longer preservation, the unfrosted bars may be frozen for up to two months. Thaw overnight in the refrigerator before applying frosting and serving.