Pumpkin Bars with Cream Cheese Frosting

Now that it is finally starting to feel like fall I am dying to make all of the pumpkin recipes! These pumpkin bars were a new recipe for me last weekend when we were hosting some friends but they turned out delicious! Light and fluffy with an almost cake-like texture… but the cream cheese frosting really steals the show!

This recipe makes a decent amount, so this is a great size for a dinner party! You absolutely can halve the recipe to make fewer if you want.

Tools Needed

Ingredients

Pumpkin Bars

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon fine salt
4 large eggs room temperature
1 + 2/3 cup sugar
1 cup vegetable oil
15 oz can 100% pumpkin puree

Cream Cheese Frosting

8 ounces cream cheese room temperature
12 Tablespoons unsalted butter softened
2 teaspoons vanilla extract
2 Tablespoons milk
6 cups powdered sugar

Recipe

Pre-heat oven to 350°F. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In the bowl of a stand mixer, or a large mixing bowl using a hand mixer, beat together eggs, sugar, oil, and pumpkin puree for 1 minute until light and fluffy. Add the bowl of the dried ingredients into the pumpkin mixture and mix together until fully combined.
Spread batter in an ungreased or parchment-lined jelly roll pan (approx. 12×17 inches). Bake for 20-25 minutes (adjust if your pan is a different size; shorter for a larger half sheet pan, or less time if it is a 10×15 pan). The edges will begin to brown slightly and a toothpick should come out clean. Cool completely before frosting.
While the pumpkin bars are cooling start on the cream cheese frosting. Using a stand mixer, cream together room temperature cream cheese and butter on medium speed. Add the vanilla, and milk and mix to combine. Add powdered sugar 1 cup at a time, mixing between each addition, until all cups are added and frosting is smooth.
Spread evenly on cooled pumpkin bars. Store at room temperature, covered, for the first day or so, then transfer to the fridge for longer storage.