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Soft Pumpkin Bars with Whipped Cream Cheese Frosting

Soft pumpkin bars are baked in a 9x13-inch pan and topped with light, fluffy whipped cream cheese frosting. Each bar has a tender pumpkin-cinnamon crumb and a few moist crumbs at the center when baked.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin bars
  • 2 cups all-purpose flour spooned and leveled
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 4 eggs large
  • 1.5 cups granulated sugar
  • 1 cup vegetable oil
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
For the frosting
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 9x13-inch baking pan
  • 1 hand mixer

Method
 

Make the bars
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking pan.
  3. Whisk the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl.
  4. In a large bowl, whisk the eggs, granulated sugar, oil, and pumpkin puree until smooth.
  5. Add the flour mixture to the pumpkin mixture and stir just until no dry streaks remain.
  6. Spread the batter evenly in the prepared pan.
  7. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and the edges are set.
  8. Cool completely in the pan on a wire rack.
Make the frosting
  1. Beat the cream cheese and butter with a hand mixer on medium speed until smooth and fluffy, about 2 minutes.
  2. Add the powdered sugar in three additions, beating on low after each addition.
  3. Add the vanilla and beat on medium until light and fluffy, about 1 minute.
  4. Spread the frosting over the completely cooled bars.
  5. Cut into 24 pieces.

Notes

For the neatest slices, make sure the bars are completely cool before frosting. Store covered in the refrigerator for up to 4 days; freeze frosted or unfrosted bars for up to 2 months. For a gluten-free variation, use a cup-for-cup gluten-free flour blend.