Pumpkin Bars Recipe

The spices in these soft pumpkin bars are great, and the cream cheese frosting on top is rich. It's quick, simple, and great for fall!  

– 2 cups all-purpose flour spooned & leveled (250 grams) – 1 teaspoon baking powder – ½ teaspoon baking soda – 2 teaspoons pumpkin pie spice – 1 teaspoon ground cinnamon – ½ teaspoon salt – 1 cup Danish Creamery unsalted butter melted and slightly cooled (230 grams) – 1 (15-ounce) can pumpkin puree (424 grams) – 1 cup packed light brown sugar (200 grams)


– ½ cup granulated sugar (100 grams) – 2 large eggs at room temperature – 1 teaspoon pure vanilla extract


Pumpkin bar recipe: Preheat oven to 350°F (180°C). Spray a 10x15-inch jelly roll pan with nonstick cooking spray and parchment paper (optional but helps remove bars). 


In a large basin, mix flour, baking powder, soda, pumpkin pie spice, ground cinnamon, and salt. Another bowl, mix melted butter, pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla.


Mix dry components into liquids without overmixing. Pour batter into pan and spread. This phase suits offset spatulas.


Central toothpick clean in 17–23 minutes. Cool baking. Whisk cream cheese and butter in a stand mixer basin with the paddle attachment or a big bowl with a handheld mixer until creamy for frosting.


Also See: 

Apple Dumplings Recipe