Name: Fall Pumpkin Bars Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 cup granulated sugar (Can substitute with coconut sugar); ½ cup vegetable oil (Or use melted coconut oil); 2 large eggs; 1 tsp vanilla extract; 1 cup all-purpose flour (Can substitute with gluten-free blend); 1 tsp baking powder; ½ tsp baking soda; 1 tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp ground nutmeg; ¼ tsp salt; 4 oz cream cheese (Softened); ¼ cup unsalted butter (Softened); 2 cups powdered sugar; 1 tsp vanilla extract; 1-2 tbsp milk (As needed for consistency)

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Introduction

These Fall Pumpkin Bars are a delightful seasonal treat perfect for cozy afternoons. Moist and spiced with warm autumn flavors, they are topped with a creamy vanilla cream cheese frosting that adds the perfect balance of sweetness.

The image shows two stacked dessert bars with three clear layers. The bottom layer is a thick, crumbly golden brown crust. The middle layer is a smooth, dense orange-brown filling, likely pumpkin or caramel flavored. The top layer is a thick, creamy white frosting with a light dusting of cinnamon or spice powder. The upper bar has a small pile of chopped walnuts on top. The bars rest on a white marbled surface with blurred pumpkins in the background. The focus highlights the texture and detail of each layer, making the dessert look rich and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pumpkin puree
1 cup granulated sugar (Can substitute with coconut sugar)
½ cup vegetable oil (Or use melted coconut oil)
2 large eggs
1 cup all-purpose flour (Can substitute with gluten-free blend)
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt
1 tsp vanilla extract
4 oz cream cheese (Softened)
2 cups powdered sugar
¼ cup unsalted butter (Softened)
1 tsp vanilla extract
1-2 tbsp milk (As needed for consistency)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking dish with parchment paper.
Step 2: In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla extract until smooth and well combined.
Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
Step 5: Pour the batter into the prepared baking dish and spread evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Remove the bars from the oven and let them cool in the pan on a wire rack.
Step 7: In a medium bowl, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla, and milk until you reach a smooth, spreadable consistency.
Step 8: Once the bars are completely cooled, spread the cream cheese frosting evenly over the top. Slice into squares and enjoy!

Tips & Variations

For a dairy-free version, use coconut oil instead of butter and a dairy-free cream cheese alternative for the frosting.
To enhance the spice flavor, consider adding a pinch of cloves or allspice to the dry ingredients.
If you prefer a less sweet bar, reduce the sugar by ¼ cup.
To make the frosting firmer for warmer climates, chill it briefly before spreading on the bars.

Storage

Store the pumpkin bars in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting is perishable and should always be kept chilled. Before serving, you can let the bars sit at room temperature for 10-15 minutes for a softer texture. These bars can also be frozen without frosting for up to 2 months; thaw completely and frost before serving.

How to Serve

The image shows two square dessert bars stacked on each other with a white marbled background. Each bar has three layers: a thick, crumbly light brown base, a smooth and dense medium brown middle layer, and a fluffy, creamy white top layer. The top layer is dusted with light brown cinnamon and has crunchy walnut pieces on top of the upper bar. The texture looks soft and rich with some crumbs around the bars. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the puree?

Yes, canned pumpkin puree works perfectly and is a convenient option for this recipe.

Can I make the bars gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results.