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Super Moist Pumpkin Bars with Cream Cheese Frosting

chef Laya
These super moist pumpkin bars are the quintessential autumn dessert, combining rich canned pumpkin puree, warm aromatic spices, and a velvety homemade cream cheese frosting. Baked in a sheet pan for quick and even cooking, this crowd-pleasing recipe delivers bakery-quality texture with simple one-bowl
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Prepr Time 15 minutes
Cooking Time 25 minutes
ToTal Time 40 minutes
Type of plate Dessert
kitchen American
Serving 12

Ingredients
  

For the Pumpkin Bars:

  • 4 large eggs room temperature
  • 1 cup 200g granulated sugar
  • 1 cup 200g light brown sugar, packed
  • 1 cup 240ml vegetable oil (or melted coconut oil)
  • 1 can 15 oz / 425g pure pumpkin puree (not pumpkin pie mix)
  • 2 cups 250g all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp fine sea salt

For the Cream Cheese Frosting:

  • 8 oz 225g block cream cheese, softened to room temperature
  • 1/2 cup 115g unsalted butter, softened
  • 3 1/2 cups 420g powdered sugar, sifted
  • 1 1/2 tsp pure vanilla extract
  • 1 pinch fine sea salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease an 18x13-inch half-sheet pan (or a 15x10-inch jelly roll pan) with non-stick cooking spray or line it with parchment paper.
  • In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and pumpkin puree until completely smooth and emulsified.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, ginger, and fine salt.
  • Pour the dry ingredients into the wet pumpkin mixture. Fold gently using a rubber spatula just until combined and no flour streaks remain. Do not overmix.
  • Spread the batter evenly into the prepared baking sheet, smoothing the top with an offset spatula.
  • Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean and the top springs back lightly when touched.
  • Remove from the oven and transfer the sheet pan to a wire cooling rack. Allow the cake to cool completely to room temperature (about 1 hour).
  • Prepare the frosting: In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat softened cream cheese and butter on medium-high speed for 2 to 3 minutes until light and creamy.
  • Add powdered sugar one cup at a time on low speed, followed by vanilla extract and a pinch of salt. Increase speed to high and whip for 2 minutes until fluffy.
  • Spread the cream cheese frosting evenly over the completely cooled pumpkin bars. Slice into 24 squares and serve.