pumpkin bars

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🥣 Ingredients

For the Pumpkin Bars:

• 2 cups all-purpose flour (spooned & leveled)

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 1 tbsp pumpkin pie spice (or 2 tsp cinnamon + 1/2 tsp nutmeg + 1/4 tsp cloves)

• 4 large eggs (room temperature)

• 1 ⅔ cups granulated sugar

• 1 cup vegetable oil (or canola/avocado oil)

• 1 can (15 oz) pure pumpkin purée (not pumpkin pie filling)

For the Cream Cheese Frosting:

• 8 oz full-fat cream cheese, softened

• ½ cup unsalted butter, softened

• 3 cups powdered sugar, sifted

• 1 tsp vanilla extract

• Pinch of salt

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⏲️ Time & Intensity Breakdown

Intensity notes: The only moderately active step is beating the frosting. Overmixing the pumpkin batter can cause dense bars, so fold gently.

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🔪 Step-by-Step Instructions

1. Prepare

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan (or line with parchment paper, leaving overhang for easy lifting). Lightly flour the pan.

2. Mix Dry Ingredients

In a medium bowl, whisk together: flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

3. Mix Wet Ingredients

In a large bowl, beat eggs and granulated sugar with an electric mixer (or whisk vigorously) for 1–2 minutes until pale yellow and thickened. Slowly add oil while mixing. Add pumpkin purée and mix just until combined.

4. Combine

Pour dry ingredients into wet ingredients. Fold gently with a spatula until no dry streaks remain. Do not overmix (a few lumps are fine). Overmixing = tough bars.

5. Bake

Pour batter into prepared pan and smooth the top. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean. The bars will spring back when lightly touched.

6. Cool Completely

Transfer pan to a wire rack and let cool for at least 30 minutes (1 hour is better). Frosting on warm bars will melt and slide off.

7. Make Frosting

While bars cool, beat softened cream cheese and butter in a mixing bowl until smooth and creamy (about 2 minutes). Add vanilla and salt. Gradually add powdered sugar, beating on low until combined, then increase to high for 1 minute until fluffy.

8. Frost & Serve

Spread frosting evenly over completely cooled bars. Refrigerate for 15 minutes to set frosting (optional, but helps clean cuts). Cut into 24 bars. Serve chilled or at room temperature.

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📦 Storage & Make-Ahead

• Room temperature: 1 day (if no dairy frosting; with frosting, refrigerate after 2 hours)

• Refrigerator: Covered for up to 5 days

• Freezer (unfrosted bars): Wrap tightly, freeze up to 3 months. Thaw overnight, then frost.

• Freezer (frosted, uncut): Freeze solid, then wrap; thaw in fridge.

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🧾 Nutrition Information

Per 1 bar (24 bars per recipe, includes full cream cheese frosting)