Amazing Pumpkin Bars 15 Min Prep

Oh, get ready for some serious fall baking magic! These pumpkin bars with cream cheese frosting are seriously my go-to when the leaves start changing and the air gets crisp. They’re SO easy to whip up, and trust me, they’re incredibly moist without being *too* cakey. I swear, every time I make a batch, they disappear faster than you can say “pumpkin spice latte.” It’s the perfect treat for cozy nights in, holiday parties, or just because you deserve something delicious!

Why You’ll Love These Pumpkin Bars with Cream Cheese Frosting

Seriously, if you’re looking for that perfect fall dessert, you HAVE to try these pumpkin bars with cream cheese frosting. They hit all the right notes and are ridiculously easy to make, which is a huge win in my book! They’re just so wonderfully moist and packed with all those cozy autumn spices you crave.

• Quick Preparation Time: With only about 15 minutes of prep time, you can get these into the oven super fast. Perfect for when a craving strikes!
• Irresistible Flavor Combination: The soft, moist pumpkin spice cake is just divine, and then you top it with that rich, tangy cream cheese frosting? It’s a match made in heaven, I tell you!
• Perfect for Any Fall Occasion: Whether it’s a Thanksgiving potluck, a Halloween party, or just a cozy afternoon snack, these bars are always a crowd-pleaser. They look pretty on a platter and taste even better.

Honestly, these pumpkin bars with cream cheese frosting really stand out because they’re just so perfectly balanced – not too sweet, not too dense, and that frosting is just the cherry on top!

Gather Your Ingredients for Pumpkin Bars with Cream Cheese Frosting

Alright, let’s get our ducks (or should I say, our pumpkins?) in a row! To make these amazing pumpkin bars with cream cheese frosting, you’ll need a few things. Don’t worry, they’re all pretty standard pantry and fridge staples, and getting them ready is half the fun. I always like to lay everything out before I start mixing, it just makes the whole process smoother, you know?

For the Pumpkin Bars

• 15 oz can of pumpkin puree (Make sure it’s just pumpkin puree, not pumpkin pie filling! That’s a super important distinction for these bars.)
• 3 large eggs
• 1.5 cups granulated sugar
• 1.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (This is where the cozy fall flavor really starts!)
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground cloves (Just a little pinch to round out those spices!)
• 0.5 cup vegetable oil (This is key for keeping them nice and moist!)

For the Cream Cheese Frosting

• 8 oz cream cheese, softened (Let it sit out on the counter for a bit, it’s much easier to work with when it’s soft.)
• 0.5 cup unsalted butter, softened (Same goes for the butter – softened is the magic word here!)
• 4 cups powdered sugar (Also known as confectioners’ sugar or icing sugar.)
• 1 teaspoon vanilla extract (For that extra touch of sweetness and flavor.)

How to Make These Delicious Pumpkin Bars

Okay, so now that you’ve got all your goodies gathered, let’s get down to the fun part – baking! Making these pumpkin bars with cream cheese frosting is honestly a breeze, and I promise, the results are SO worth it. Just follow these steps, and you’ll have the most amazing fall treat ready in no time. It’s all about a little bit of mixing and a little bit of patience!

Preparing the Baking Pan and Oven

First things first, let’s get that oven preheated. We want it nice and toasty at 350°F (175°C). While the oven is warming up, grab your 9×13 inch baking pan. You need to grease it well and then flour it. This is super important to make sure your bars don’t stick. I usually use a little bit of butter or cooking spray for the greasing part, and then sprinkle in some flour and tap it all around to coat the bottom and sides. Dump out any extra flour, and you’re good to go!

Mixing the Pumpkin Bar Batter

Now for the batter! Grab a big bowl for your wet ingredients. Whisk together the pumpkin puree, those 3 eggs, and the granulated sugar until it’s all nicely combined and looks smooth. In a *separate* bowl, whisk together your dry ingredients: the flour, baking soda, cinnamon, nutmeg, ginger, and cloves. It’s a good idea to whisk them well so all those spices are evenly distributed. Now, slowly add your dry mixture to the pumpkin mixture. Mix it *just* until everything is combined. Seriously, don’t overmix here – we want tender bars, not tough ones! Finally, stir in that vegetable oil. This is what gives these bars their incredible moisture. Just mix until it’s incorporated.

Baking the Pumpkin Bars to Perfection

Pour your beautiful batter into that prepared pan. Use a spatula to spread it out evenly so it bakes up nice and flat. Now, pop it into your preheated oven. They usually take about 30 to 35 minutes to bake. How do you know they’re ready? The best way is the toothpick test! Stick a toothpick right into the center of the bars. If it comes out clean, or with just a few moist crumbs attached (but no wet batter!), they’re done! If there’s still wet batter, give them a few more minutes and check again.

Cooling and Frosting the Bars

This is a crucial step, so listen up! Once those bars are baked, take them out of the oven and let them cool COMPLETELY in the pan. I know, I know, it’s tempting to dig in, but if you try to frost warm bars, the frosting will just melt into a gooey mess. Patience, my friend! While they’re cooling, let’s make that dreamy cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened butter until they’re super smooth and creamy. No lumps allowed! Then, gradually add in the powdered sugar, beating it until the frosting is light and fluffy. Stir in the vanilla extract. Once those bars are totally cool, spread that luscious frosting all over the top, nice and evenly. Then, just cut them into squares, and admire your handiwork before serving!

Tips for the Best Pumpkin Bars with Cream Cheese Frosting

Okay, so you want your pumpkin bars with cream cheese frosting to be absolutely perfect, right? I get it! It’s all about a few little tricks that make a big difference. Trust me, these simple tips will help you nail that moist texture and silky-smooth frosting every single time.

Achieving Moist Pumpkin Bars

The secret to those wonderfully moist pumpkin bars is really in the mixing. Make sure you don’t overmix the batter once you add the dry ingredients to the wet ones. Just mix until it’s combined! Also, that bit of vegetable oil in the recipe is *crucial* for keeping them tender and moist, so don’t skip it. For more tips on baking ingredients, check out this guide to vegetable oil substitutes.

Frosting Smoothness Secrets

For that luscious, smooth cream cheese frosting, the key is really having your cream cheese and butter softened properly. Let them sit out on the counter for at least an hour, or until they’re easy to press your finger into. This makes sure you beat out all those lumps and get a perfectly creamy, spreadable frosting that looks as good as it tastes!

Frequently Asked Questions About Pumpkin Bars with Cream Cheese Frosting

Got questions about making these awesome pumpkin bars with cream cheese frosting? I’ve got answers! It’s always good to know a few little things beforehand, and these answers should help you out, especially if you’re trying to use up some pantry staples or plan ahead for a party. These are some of the things people ask me most often!

Can I use pumpkin pie filling instead of pumpkin puree?

Oh, this is a big one! Please, please, please use *pure* pumpkin puree for this recipe. Pumpkin pie filling has added sugars and spices that will totally mess with the texture and flavor of your bars. It’s already spiced and sweetened, and we want to control that ourselves with our own yummy spices and sugar. Stick to the plain stuff! For more baking tips, you might find this guide on making boxed cake mix better helpful.

How should I store leftover pumpkin bars?

These bars are best stored in the refrigerator, especially because of that delicious cream cheese frosting. Pop them into an airtight container. They’ll stay nice and fresh for about 3 to 4 days. If you stack them, maybe put a little parchment paper between layers so the frosting doesn’t stick too much.

Can I make these pumpkin bars ahead of time?

Yes, you totally can! You can bake the bars and let them cool completely, then store them unfrosted in an airtight container for a day or two. Make the frosting when you’re ready to frost them. Or, you can frost them completely and store them in the fridge for up to a day ahead. Honestly, they’re so good, they never last long enough for me to worry about making them too far in advance!

Estimated Nutritional Information

Just a heads-up, these nutritional values for our pumpkin bars with cream cheese frosting are approximate and can vary depending on your specific ingredients and how you cut your bars. We’ve estimated about 250-300 calories per serving, with around 30g of sugar and 15g of fat. It’s always a good idea to consider these as general guidelines! For more information on nutritional content, you can refer to resources like the USDA’s FoodData Central.

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