Okay, last pumpkin recipe from me for the year. Maybe 😉
This is actually one of my original recipes from my very first blog. So if there are any OGers here, you may recognize this one. And since I rarely circle back to baked goodies, this should attest to just how truly delish these bars are.
Let’s start with the pumpkin bar itself. An incredibly moist, flavorful cake. That’s perfect right out of the oven but really develops that amazing pumpkin flavor as the days progress. If they last that long, that is.
Finally, the cream cheese frosting is a classic. Super smooth and creamy. But I love the subtle maple twist for something a little different. You can substitute back in vanilla extract (1:1) if you’d like but…don’t knock the maple ’til you try it.
Also keep in mind this recipe makes a heaping amount of bars, perfect for sharing with family and friends. Happy baking!
Pumpkin Bars with Maple Cream Cheese Frosting
Equipment
- 15×10" jelly roll pan
Ingredients
Pumpkin Bars
- 1 (29 oz.) can pumpkin puree
- 3/4 c. canola oil
- 3 eggs
- 1-2/3 c. sugar
- 2 c. all purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground nutmeg
Maple Cream Cheese Frosting
- 1 (8 oz.) package cream cheese, softened
- 1/2 c. unsalted butter, softened
- 1 tsp. maple extract
- 2 c. powdered sugar
Instructions
- Heat oven to 350ºF. In a large bowl, using a hand mixer on medium speed, combine pumpkin puree, canola oil, eggs, and sugar, until light and fluffy (about 3 minutes).
- Add flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Fold together until ingredients are completely combined.
- Pour pumpkin mixture into ungreased 15×10" jelly roll pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Let pan cool completely before frosting.
- Meanwhile, for frosting, in a small bowl beat together cream cheese and butter just until combined (do not overmix). Add in maple extract and mix until combined. On low speed, slowly add in powdered sugar. Once combined, increase mixer speed to medium-medium high to thoroughly mix all ingredients together and frosting is smooth.
- Evenly spread frosting over cooled bars. Cut and serve!
Notes
- If you don’t want to use maple extract in the frosting, you can substitute vanilla extract (or my favorite, vanilla bean paste) 1:1!
- Like most pumpkin recipes, these bars get more moist and flavorful the longer they sit. So if you’re making them for an occasion, I recommend making the day before for the best flavor!
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