I can still picture it: the crisp autumn air, the scent of cinnamon wafting from the kitchen, and my grandma’s warm smile as she pulled a pan of golden bars from the oven. Those were the first Pumpkin Bars with Cream Cheese Recipe I ever tasted, and they instantly became a fall tradition. Today, I’m sharing all my secrets for the most amazing Pumpkin Bars with Cream Cheese Recipe you’ll ever make!
The Ultimate Pumpkin Bars with Cream Cheese Frosting: A Step-by-Step Guide
Get ready to bake the most decadent, moist, and utterly irresistible pumpkin bars you’ve ever tasted! This isn’t just a recipe; it’s a love letter to fall, a celebration of pumpkin spice, and a promise of pure baking bliss. I’m going to walk you through every step, ensuring your bars turn out perfectly every single time. Trust me, these will disappear faster than you can say “pumpkin spice latte!”
Ingredients You’ll Need:
Before we dive into the baking magic, let’s gather our ingredients. Here’s everything you need for both the pumpkin bars and the dreamy cream cheese frosting:
For the Pumpkin Bars:
- All-Purpose Flour: 1 3/4 cups (210g). Make sure to measure it correctly for the best texture!
- Baking Powder: 1 teaspoon. This gives our bars a lovely lift.
- Baking Soda: 1 teaspoon. Works in tandem with baking powder for that perfect rise.
- Ground Cinnamon: 1 1/2 teaspoons. The quintessential fall spice!
- Ground Nutmeg: 1/2 teaspoon. Adds a warm, nutty depth.
- Ground Ginger: 1/2 teaspoon. A little zing to complement the sweetness.
- Salt: 1/4 teaspoon. Enhances all the other flavors.
- Unsalted Butter: 1/2 cup (1 stick), softened. Softened, NOT melted!
- Granulated Sugar: 1 cup (200g). For sweetness and moisture.
- Brown Sugar: 1/2 cup (100g), packed. Adds a caramel-like flavor and keeps the bars incredibly moist.
- Eggs: 2 large. Room temperature is best for even mixing.
- Pumpkin Puree: 1 cup (245g). Not pumpkin pie filling – just pure pumpkin!
- Vanilla Extract: 1 teaspoon. A touch of vanilla elevates everything.
For the Cream Cheese Frosting:
- Cream Cheese: 8 ounces (226g), softened. Full-fat cream cheese is a must for the best flavor and texture.
- Unsalted Butter: 1/4 cup (1/2 stick), softened. Again, softened, not melted!
- Powdered Sugar: 3 cups (360g). Sift it for an extra smooth frosting.
- Vanilla Extract: 1 teaspoon. Enhances the creamy sweetness.
- Milk: 1-2 tablespoons. To adjust the consistency of the frosting.
Let’s Get Baking: Step-by-Step Instructions
Alright, grab your apron, preheat that oven, and let’s get started! I’m going to guide you through each step, making sure your pumpkin bars turn out absolutely perfect.
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Trust me, greasing and flouring is essential to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisking ensures everything is evenly distributed.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. You want the mixture to be pale and creamy.
- Add eggs: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
- Incorporate pumpkin: Add the pumpkin puree and mix until just combined. Don’t overmix at this stage.
- Gradually add dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough bars. The batter will be thick.
- Pour into pan: Pour the batter into the prepared baking pan and spread evenly.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden brown.
- Cool completely: Let the bars cool completely in the pan before frosting. This is crucial! If you frost them while they’re still warm, the frosting will melt.
- Make the frosting: While the bars are cooling, make the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Add powdered sugar: Gradually add the powdered sugar, beating until smooth.
- Add vanilla and milk: Stir in the vanilla extract and add milk, one tablespoon at a time, until you reach your desired consistency. I prefer a thick, spreadable frosting.
- Frost the bars: Once the bars are completely cool, frost them with the cream cheese frosting.
- Slice and serve: Cut into squares and serve. Enjoy every single bite!
Success Tips for Perfect Pumpkin Bars
Want to guarantee baking perfection? Here are my top tips for making sure your pumpkin bars are a smashing success:
- Measure Flour Accurately: This is HUGE! Spoon the flour into your measuring cup and level it off with a knife. Don’t scoop directly from the bag, as this packs the flour and results in too much flour in your recipe.
- Don’t Overbake: Overbaking is the enemy of moist bars. Pull them out of the oven when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. They’ll continue to bake as they cool.
- Use Room Temperature Ingredients: Softened butter and room temperature eggs incorporate more easily, resulting in a smoother batter and a better texture.
- Cool Completely Before Frosting: I know it’s tempting to frost them right away, but trust me, wait until the bars are completely cool. Otherwise, you’ll end up with a melty mess.
- Chill for Extra Deliciousness: While these are delicious at room temperature, chilling them in the refrigerator for an hour or two before serving allows the flavors to meld together even more.
Variations and Add-Ins: Spice Up Your Pumpkin Bars!
Feeling adventurous? Here are some fun ways to customize your pumpkin bars and make them your own:
- Chocolate Chips: Add 1 cup of chocolate chips (milk, dark, or semi-sweet) to the batter for a chocolatey twist.
- Nuts: Stir in 1/2 cup of chopped walnuts, pecans, or almonds for added crunch.
- Spiced Glaze: Instead of cream cheese frosting, drizzle a simple glaze made with powdered sugar, milk, and a pinch of cinnamon over the cooled bars.
- Maple Syrup: Add a tablespoon of maple syrup to the cream cheese frosting for a hint of maple flavor.
- Pumpkin Pie Spice: If you don’t have individual spices, you can use 2 teaspoons of pumpkin pie spice instead.
Making Ahead and Storing Your Pumpkin Bars
These pumpkin bars are perfect for making ahead of time! Here’s how to store them for maximum freshness:
- Unfrosted Bars: You can bake the bars ahead of time and store them, unfrosted, in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Frosted Bars: Frosted bars should be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze both unfrosted and frosted bars. Wrap them tightly in plastic wrap and then in foil, or place them in a freezer-safe container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Other Delicious Pumpkin Recipes to Try
If you’re craving more pumpkin goodness, I’ve got you covered! Here are a few of my other favorite pumpkin recipes:
Troubleshooting: Common Issues and How to Fix Them
Even the best bakers encounter occasional hiccups. Here are some common issues you might encounter when making pumpkin bars, and how to solve them:
- Bars are dry: This is usually caused by overbaking or using too much flour. Make sure to measure your flour accurately and don’t overbake the bars.
- Bars are too dense: This can be caused by overmixing the batter. Mix the wet and dry ingredients until just combined.
- Frosting is too thin: Add more powdered sugar, one tablespoon at a time, until you reach your desired consistency.
- Frosting is too thick: Add a little more milk, one teaspoon at a time, until you reach your desired consistency.
- Bars are sticking to the pan: Make sure to grease and flour your baking pan thoroughly. You can also line the pan with parchment paper for easy removal.
A Final Word of Encouragement
Baking is a journey, not a destination! Don’t be afraid to experiment, have fun, and embrace any imperfections. Even if your pumpkin bars aren’t perfect, they’ll still be delicious because they’re made with love. And remember, I’m always here to help if you have any questions. Now go forth and bake some pumpkin magic!
What is the key to ensuring the pumpkin bars are moist and not dry?
The key to moist pumpkin bars is to measure the flour accurately (spooning and leveling, not scooping), avoid overbaking (pull them out when a toothpick comes out clean or with a few moist crumbs), and using brown sugar in addition to granulated sugar.
How should I store the pumpkin bars to keep them fresh?
Unfrosted bars can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Frosted bars should be stored in an airtight container in the refrigerator for up to 3 days. Both can be frozen for up to 2 months if wrapped tightly.
Can I make the pumpkin bars ahead of time?
Yes, you can bake the bars ahead of time and store them unfrosted. Follow the storage instructions provided in the article to maintain freshness.
What can I do if my cream cheese frosting is too thin?
If your cream cheese frosting is too thin, gradually add more powdered sugar, one tablespoon at a time, until you reach your desired consistency.
Perfect Pumpkin Cream Cheese Bars
These pumpkin cream cheese bars are a delightful fall treat, boasting a moist pumpkin base and a tangy cream cheese frosting. This recipe provides step-by-step instructions and helpful tips to ensure baking success, resulting in a decadent and irresistible dessert.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
-
Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
-
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
-
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes with an electric mixer).
-
Beat in the eggs one at a time, then stir in the vanilla extract.
-
Add the pumpkin puree and mix until just combined.
-
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
-
Pour the batter into the prepared baking pan and spread evenly.
-
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
-
Let the bars cool completely in the pan before frosting.
-
While the bars are cooling, make the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
-
Gradually add the powdered sugar, beating until smooth.
-
Stir in the vanilla extract and add milk, one tablespoon at a time, until you reach your desired consistency.
-
Once the bars are completely cool, frost them with the cream cheese frosting.
-
Cut into squares and serve.
For best results, measure flour accurately by spooning it into the measuring cup and leveling it off. Avoid overbaking the bars to maintain a moist texture. Ensure all ingredients, especially butter and cream cheese, are properly softened for easy mixing. These bars can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. For a variation, add chocolate chips or chopped nuts to the batter. Chilling the frosted bars before serving allows the flavors to meld together for an even more delicious experience.
