Pumpkin Bars
Simple and delicious Pumpkin Bars that are soft, fluffy and topped with the best cream cheese frosting. They're the perfect treat for a party, holiday gathering or just to enjoy at home with a big glass of milk or hot cup of coffee. We love making these bars all fall and winter long!
Servings: 18
Calories: 214kcal
Equipment
- 18 cavity mini loaf pan
Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 15 ounces pumpkin purée
- 3 large eggs
- 2/3 cup vegetable oil
- 1 cup sugar
- 1/2 cup light brown sugar
- 1/3 cup evaporated milk
- 1 1/2 teaspoons vanilla extract or vanilla paste
- 1/2 recipe for cream cheese frosting
Instructions
- Preheat oven to 350˚F. Lightly grease multi-cavity mini loaf pan (or 9”x 13” baking dish).
- Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk together.
- In another mixing bowl combine remaining ingredients and whisk together until fully mixed.
- Whisk flour mixture into pumpkin mixture.
- Pour 1/3 cup of the batter evenly into each cavity of the prepared loaf pan and bake for 20 to 25 minutes or until a toothpick comes out clean when inserted into the center of the bars (testing a couple of the bars in the center of the loaf pan is best).
- Slightly cool bars, about 15 to 20 minutes, before transferring them to a cooling rack to completely cool.
- Frost tops of each bar with cream cheese frosting, finish with a sprinkle of ground cinnamon and serve.
Notes
**The Nutritional Information Provided Refers to the Pumpkin Bars Alone (1 bar = 1 serving) and Doesn't Include the Cream Cheese Frosting**
Make Ahead
Our pumpkin bars can be made (unfrosted), up to 3 days ahead of time, stored in an airtight container and left on the counter (in a cool and dry place). They can also be made (unfrosted), up to 5 days ahead of time, stored in an airtight container and refrigerated. When ready to eat, frost bars up to 12 hours ahead of time.
The frosting can be made up to 5 days ahead of time and stored in an airtight container in the refrigerator. When ready to use, allow frosting to sit at room temperature for 1 hour. Then beat again using a stand mixer or hand mixer, as needed, until light and fluffy.
Freezing
Our pumpkin bars can be stored (unfrosted) in an airtight container, in the freezer for up to 3 months. When ready to eat, transfer bars to the refrigerator to thaw overnight. Once thawed frost and serve.
We don't recommend freezing the bars with the frosting or freezing the frosting to avoid texture issues once thawed.
Nutrition
Calories: 214kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 191mg | Potassium: 100mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3729IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg