Pumpkin Bars with Maple Cream Cheese Frosting
A deliciously moist, spiced pumpkin cake covered with a thick layer of smooth and creamy maple cream cheese frosting. A subtle twist on a classic!
Equipment
- 15x10" 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 15x10" 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!
Tried this recipe?Let us know how it was!