These pumpkin bars are light and fluffy cake bars made with pumpkin puree and spices, then topped with a layer of cream cheese frosting and sprinkles. A fall favorite dessert that's perfect for feeding a crowd!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
For the bars
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon vanilla extract
- 4 eggs
- 1 cup vegetable oil
- 15 ounce can pumpkin puree do not use pumpkin pie filling
- cooking spray
For the frosting
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- sprinkles for decoration optional
Preheat the oven to 350 degrees F. Line a 10”x15” pan with parchment paper, then coat the pan with cooking spray.
Place the flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda and baking powder in a large bowl. Stir to combine.
Add the vanilla extract, eggs, vegetable oil and pumpkin puree to the bowl. Stir until just combined.
Spread the batter evenly into the pan.
Bake for 25 minutes or until set and lightly browned. Cool completely in the pan.
Place the butter and cream cheese in the bowl of a mixer and mix until light and fluffy, about 2-3 minutes.
Add the powdered sugar, one cup at a time and mix on low speed until combined. Add the vanilla extract and mix for 30 seconds.
If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached.
Spread the frosting evenly over the pumpkin bars. Top with sprinkles. Cut into squares and serve, or store in the refrigerator until you’re ready to eat.
Calories: 257kcal | Carbohydrates: 42g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 147mg | Potassium: 110mg | Sugar: 33g | Vitamin A: 60.8% | Vitamin C: 0.9% | Calcium: 4% | Iron: 5.5%