Pumpkin Cake Bars with Cream Cheese Frosting
Golden squares perfumed with warm cinnamon and pumpkin pie spice, topped with a cloud of tangy cream cheese frosting. These tender bars capture all the cozy flavors of fall in one perfect bite, making them ideal for potlucks, coffee dates, or that moment when you need autumn comfort.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
25 min
Total Time
2 hr 45 min
Servings
16 servings
Ingredients
- 1 cupall-purpose flour
- 1 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1 teaspoonground cinnamon
- 1 1/2 teaspoonspumpkin pie spice
- 1/2 teaspoonKosher salt
- 2 large eggs
- 3/4 cupgranulated sugar
- 1/2 cupcanola oil
- 1 cuppumpkin puree
- 1 teaspoonvanilla extract
frosting
- 8 ouncescream cheese (right out of the fridge and cut into cubes)
- 3 tablespoonsunsalted butter (room temperature)
- 3 cupspowdered sugar
- 1 teaspoonvanilla extract
- 1 tablespoonfresh lemon juice
Nutrition Facts
Per Serving (serves 16 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 350ºF. Grease a 9x9-inch pan with shortening or butter.
- 2
Combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a small bowl and set aside.
- 3
In the bowl of a stand mixer fitted with a paddle attachment, combine the eggs, sugar, oil, pumpkin, and vanilla.
- 4
Pour the dry ingredients into the pumpkin mixture. Beat to combine. Spread the mixture evenly into the prepared pan
- 5
Bake for 20 to until the cake is springy to the touch and a toothpick inserted comes out clean. (200ºF - 210ºF) Cool completely before frostin.
- 6
Cream cheese and butter together at medium-high speed until totally combined. Add the powdered sugar a cup at a time scraping down the sides as necessary. Add in vanilla and lemon juice and mix until combined.
- 7
Frost the cooled cake. Store in the refrigerator.