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)

Ingredient

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

Direction

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). 

1

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.

2

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

3

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.

4

Also See: 

Apple Dumplings Recipe