If you combined a spice cake, a blondie, and your favorite latte flavor all into one treat, it'd be these heavenly spiced pumpkin bars. They are a delicious way to welcome fall (even though everyone knows pumpkin spice latte season begins in August). The best part? The batter is mixed up in just one bowl! Bring them to your next bake sale, make them for an easy treat to take on the go, and or serve them for a fitting ending to a Halloween dinner. They're so delicious, you'll want to make them for every occasion!
What are pumpkin bars made of?
Canned pumpkin puree and pumpkin pie spice are the stars of these simple bars. (Use these recipes for any leftover pumpkin!) The rest is an oil-based batter, sweetened with granulated and light brown sugar for flavor. The beauty of an oil-based batter is there is no need to bring out an electric mixer to cream butter and you don't have to worry over room temperature ingredients! The topping is a beautiful, fluffy, and tangy spiced cream cheese frosting that ties the bars together and makes them addictively snackable.
Whatâs the difference between pumpkin bars and pumpkin cake?
While totally delicious, a pumpkin cake is a little bit more fragile than these handheld bars. They contain more liquid, contributing to a âcakeyâ texture. Pumpkin bars have a richer, denser texture due to a smaller ratio of flour to pumpkin puree. Luckily, they are both topped with delightful cream cheese frosting and make great fall treats!
Can you leave pumpkin bars out overnight?
While pumpkin bars will be okay sitting out a few hours, the cream cheese frosting will get soft over time. It is a safer bet to keep them in the refrigerator for storage. Donât worry about the bars getting tough, the pumpkin and oil in the batter keep everything soft and moist at any temperature!
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- Yields:
- 12 - 16 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 2 hrs
Ingredients
For the Bars:
- 1 1/2 c.
unsweetened pumpkin puree
- 3/4 c.
vegetable oil
- 2/3 c.
packed light brown sugar
- 2/3 c.
granulated sugar
- 2
large eggs
- 1 1/2 tsp.
vanilla extract
- 1 1/2 c.
all-purpose flour
- 2 tsp.
pumpkin pie spice
- 1 tsp.
baking powder
- 3/4 tsp.
baking soda
- 1 tsp.
kosher salt
Baking spray with flour
For the Spiced Cream Cheese Frosting:
- 1
(8-ounce) block cream cheese, softened
- 1/2 c.
unsalted butter, softened
- 1 1/2 tsp.
vanilla extract
- 1 tsp.
pumpkin pie spice
- 5 c.
confectioner's sugar
- Nutrition Information
- Per Serving (Serves 16)
- Calories473 Fat22 gSaturated fat7 gTrans fat0 gCholesterol53 mgSodium259 mgCarbohydrates67 gFiber1 gSugar55 gProtein3 gVitamin D0 mcgCalcium58 mgIron1 mgPotassium107 mg
- Note: The information shown is Edamamâs estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistâs advice.Powered by
Directions
- Step 1For the bars: Preheat the oven to 350°F.
- Step 2In a large bowl, whisk together the pumpkin, oil, light brown sugar, granulated sugar, eggs, and vanilla until well combined. Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined.
- Step 3Spray a 9-by-13-inch baking pan with baking spray with flour. Pour the batter into the pan; smooth with a spatula.
- Step 4Bake for 40 to 45 minutes or until a wooden pick inserted into the center comes out clean. Let cool completely in the pan.
- Step 5For the spiced cream cheese frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese over medium speed until smooth. Add the butter, vanilla, and pumpkin pie spice and beat until well combined and creamy. Reduce the speed to low and gradually add the confectionerâs sugar. Increase the speed to medium-high and beat until fluffy, about 1 minute.
- Step 6To assemble: Spread the spiced cream cheese frosting on top of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft.
Tip: Substitute pumpkin pie spice with fresh orange zest in the frosting for a bright, tangy topping.
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