Ingredients
Equipment
Method
- Step 1: Prepare for Baking: Preheat your oven to 350°F (175°C). Line a 12"x17" half-sheet pan with parchment paper, and spray the sides with cooking spray.
- Step 2: Mix the Batter: In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy. Crack in the eggs one at a time, beating well after each addition. In a separate bowl, sift together the flour, salt, cinnamon, baking soda, and baking powder. Gradually add these dry ingredients to your wet mixture, mixing until just combined (do not overmix). Finally, blend in the pumpkin puree until your batter is smooth and a beautiful orange hue.
- Step 3: Bake the Bars: Pour the batter into your prepared pan and use a spatula to smooth the surface evenly. Pop it into your preheated oven and bake for 20-25 minutes. The bars are done when a toothpick inserted into the center comes out clean. Once baked, let them cool completely on a wire rack.
- Step 4: Make the Frosting: While your bars are cooling, prepare the cream cheese frosting. In another bowl, beat together the softened cream cheese, butter, and vanilla extract until wonderfully creamy and lump-free. Gradually add the confectioners' sugar, beating until you reach your desired frosting consistency. If it feels too stiff, add milk, one tablespoon at a time, until it's perfectly spreadable.
- Step 5: Frost and Serve: Once your pumpkin bars are completely cool, spread the cream cheese frosting evenly over the top. Then, slice them into squares or rectangles and serve immediately.
Notes
Tips for Success: Do not overmix the batter to avoid tough bars. Ensure butter and cream cheese are softened by taking them out of the fridge 30-60 minutes prior for smooth batter and lump-free frosting. Cool bars completely before frosting to prevent melting and a runny mess. A 12"x17" half-sheet pan yields nice, thin bars; using a smaller pan like 9x13-inch will result in thicker bars and require increased baking time (start checking around 30-35 minutes). Parchment paper makes lifting the cooled slab out of the pan a breeze, simplifying frosting and cutting.
Substitutions & Additions: Adjust spices to your liking with a pinch of ground ginger or cloves for enhanced flavor. Fold in a cup of chocolate chips, chopped pecans, or walnuts into the batter for added texture. While cream cheese is classic, you could try a maple buttercream or a simple vanilla glaze. For a gluten-free option, you can often substitute a good quality 1:1 gluten-free baking flour for the all-purpose flour.
Storage: If consuming within a day or two, you can store unfrosted bars in an airtight container at room temperature. Frosted bars are best stored in an airtight container in the refrigerator for up to 5 days; pull them out 15-20 minutes before serving to soften the frosting. For long-term storage, freeze unfrosted or frosted (once firm) bars individually wrapped in plastic wrap and then foil, or in a freezer-safe bag/container, for up to 2-3 months. Thaw in the refrigerator overnight before serving.