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Pumpkin Bars

These soft and moist pumpkin bars are infused with warm spices and topped with velvety cream cheese frosting, making them a perfect fall treat for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 bars
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the pumpkin bars
  • 2 cups all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp table salt
  • 1 cup canola oil
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 2 cups pumpkin puree
For the candied pepitas
  • 1 cup roasted salted pepitas
  • 1/2 cup granulated sugar
  • 2 tbsp unsalted butter
  • 1 tsp pumpkin pie spice
For the frosting
  • 1/2 cup unsalted butter
  • 8 oz cream cheese
  • 1 tsp vanilla extract
  • 1/2 tsp table salt
  • 3 cups powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F and prepare your jelly-roll pan with parchment paper.
  2. In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In another medium bowl, whisk together canola oil, granulated sugar, light brown sugar, vanilla, eggs, and pumpkin puree.
  4. Gradually add the wet mixture to the dry ingredients and whisk until well combined.
  5. Pour the batter into the prepared jelly-roll pan and smooth it out evenly.
Baking
  1. Place the pan in the oven and bake for 25-30 minutes or until a wooden pick inserted comes out clean.
  2. Allow the bars to cool in the pan for 5 minutes, then lift them out and cool completely on a wire rack.
Making Candied Pepitas
  1. In a medium skillet, combine roasted salted pepitas, granulated sugar, and butter over medium heat; cook until the sugar melts and turns amber.
  2. Stir in pumpkin pie spice and pour the mixture onto a parchment-lined sheet to cool.
Frosting the Bars
  1. In a bowl, beat softened butter and cream cheese until well blended.
  2. Mix in vanilla and salt, then gradually add powdered sugar, beating until smooth.
  3. Spread the cream cheese frosting over the cooled cake and sprinkle candied pepitas on top.
  4. Slice the frosted cake into 24 equal bars for serving.

Notes

These pumpkin bars can be meal prepped for busy families. Store leftovers in an airtight container in the refrigerator for up to 5 days.