Pumpkin Bars with Cream Cheese Frosting

 

These are great for the fall and pretty easy to make. I accidentally used a 9x13 glass pyrex dish instead of a half sheet pan (12 x 15 jelly roll pan) so I had to bake mine about 15 min longer. It still turned out moist though and my daughter and other people who tried it really liked it. I baked them the night before and then let them set in the fridge overnight. The next morning, I frosted them with the cream cheese frosting, and then put them back in the fridge for about 40 min before cutting them.

 

Pumpkin Bars with Cream Cheese Frosting (~from the Vanilla Bean Blog)

Ingredients

Pumpkin Bars

·        2 cups (284 g) all-purpose flour

·        2 teaspoons baking powder

·        2 teaspoons ground cinnamon

·        1 teaspoon baking soda

·        1 teaspoon salt

·        3/4 teaspoon ground ginger

·        1/2 teaspoon ground nutmeg

·        Pinch cloves

·        15 ounces (425 g) unsweetened pumpkin puree

·        4 large eggs at room temperature

·        1 cup (240 g) neutral oil (such as canola or grapeseed)

·        3/4 cup (150 g) granulated sugar

·        3/4 cup (150 g) brown sugar

·        3 tablespoons maple syrup

·        1 teaspoon pure vanilla extract

 

Cream Cheese Frosting

·        8 ounces (226 g) cream cheese at room temperature

·        8 tablespoons (1 stick | 113 g) unsalted butter at room temperature

·        Pinch salt

·        4 cups (480 g) confectioners’ sugar

·        2 teaspoons pure vanilla extract

 

Equipment

·        Half Sheet Pan

 

Instructions

For the bars:

1.      Adjust an oven rack to the middle position and preheat the oven to 350 F [180C]. Grease a half sheet pan.

2.      In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and cloves.

3.      In a large bowl whisk together the pumpkin, eggs, canola oil, sugars, maple syrup, and vanilla until combined. Add the dry ingredients and stir until completely combined, making sure to check for any flour pockets in the batter. Whisk the batter to get rid of any lumps; about 30 seconds.

4.      Spread the batter evenly in the prepared pan, using an offset spatula to smooth the top. Bake the bars until they are set and and wooden skewer or toothpick comes out clean, 15 to 20 minutes. (baked mine in a 9x13 pan so had to bake for 30 min. check with toothpick. And baked for another 5 min covered with aluminum foil)

For the frosting:

1.      In the bowl of a stand mixer fitted with a paddle, beat the cream cheese, butter, and salt together on low speed until smooth, creamy, and combined, 2 to 3 minutes. Added 2 teaspoons vanilla extract here.

2.      Gradually add the confectioners’ sugar and mix on low until combined, scraping down the sides as necessary.

To assemble:

1.      Dollop the frosting over the bars and use an offset spatula to spread it evenly over the entire surface.* Bars will slice best if chilled; place the pan in the refrigerator for 1 hour before slicing. (chilled mine for 40-45 min and was fine to slice) Slice the bars and serve. Bars will keep for several days stored in the refrigerator in an airtight container.

 

Notes

** It’s easier to frost the bars cold. I make them the day before serving, then chill them overnight in the refrigerator before frosting. When frosting the bars, dollop the frosting in thirds across the surface of the bars, then use an offset spatula to spread the frosting. I like to eat these bars cold; probably because they were always kept in a refrigerated bake case. You can serve them chilled or at room temperature.