Last updated on December 11th, 2024
Pumpkin Bars are a moist sheet cake loaded with pumpkin, bold pumpkin spice blend and homemade cream cheese frosting. For all you “Pumpkin Spice Everything” fans, did you know that long before pumpkin spice became the flavor craze it is today that McCormick’s created their original Pumpkin Spice Blend in 1934. The Pumpkin Spice Frenzy really took off around 2003 when Starbucks introduced the Pumpkin Spice Latte. As you look at grocery isles today, you will see everything from Pumpkin Spice items from yogurt to baked goods, cookies, candy and even savory items.
How to make Pumpkin Bars:
pumpkin puree:
Libby’s Pumpkin puree is the universal favorite for bakers. Roast a pumpkin to get deeper flavor profile. To roast a pumpkin: simply half the pie pumpkin (2-3 lbs.), scoop out the seeds, brush with oil, place flesh down on baking sheet and bake at 450 degrees for 45 minutes. Puree in a Vitamix or high-speed blender.
Pumpkin Pie Spice:
Many recipes call for Pumpkin Pie Spice which you can purchase, however, I make my own Pumpkin Spice Blend, which is a bold version with higher proportion of classic spices (ginger, nutmeg, ginger, and allspice) to a cinnamon base.
fat:
I’ve modified the original recipe by using half butter to provide additional flavor along with using oil to make for a tender, moist crumb. Remember when baking, to always use a mild oil such as canola or ‘extra light’ extra virgin olive oil so that it doesn’t overpower your baked good.
How to make Cream Cheese Frosting:
Frost with my homemade cream cheese frosting or simply dust with confectioners sugar. For the best all natural taste and texture, use full fat cream cheese sold in the brick. Do not use cream cheese in the tub which is acutually a spread and has additives. You can decorate each square with natural fall sprinkles or pipe a rounded pumpkin in the center of each bar. If you are going to pipe the frosting, add 1-2 tsp. of unflavored gelatin or cornstarch to the confectioners sugar. Although just adding additional confectioners sugar would also make it thicken up, it makes the frosting too sweet.
EQUIPMENT
baking sheet:
I always use an aluminum 18×13 half-sheet pan since they conduct even heat, however, if you only have a quarter baking sheet or 9×13 pan that will work too, your bars will just turn out thicker, and more like a slice of cake.
Pumpkin Bars
Ingredients
DRY INGREDIENTS
- 2 c. unbleached flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 T. Pumpkin Spice Blend
- 1 tsp. salt
WET INGREDIENTS
- 1/2 c. unsalted butter room temp
- 1 c. sugar
- 2/3 c. brown sugar
- 3 eggs
- 2 c. pumpkin puree not pumpkin pie filling
- 1/2 c. oil
- 2 T. buttermilk or milk
- 2 tsp. vanilla extract
CREAM CHEESE FROSTING
- 1/2 c. unsalted butter room temp
- 8 oz. cream cheese room temp
- 3 c. confectioner sugar
- 1 egg white or 1 T. meringue powder
- 1 T. vanilla
Instructions
PREP
- Preheat oven to 350 degrees. Grease 18 x 13 (half-sheet) baking pan.
- Whisk together dry ingredients in large bowl.
CAKE BATTER
- Place butter, brown sugar, sugar and eggs in mixer and cream together. Beat until light and fluffy about 3-4 minutes.
- Add the dry ingredients.
- Add the remaining wet ingredients pumpkin puree, oil, buttermilk, and vanilla and mix just until batter comes together.
- Pour batter into pan 2/3 full.
BAKE
- Bake for 20 minutes until toothpick in the center comes out clean.
CREAM CHEESE FROSTING
- Place butter and cream cheese in mixer and beat together.
- Add in confectioners sugar and vanilla.
- Add egg white and beat until light and fluffy.
ASSEMBLE CAKE
- After cake is cool, frost with Cream Cheese Frosting. Cut into squares and cover with foil.
- If you are going to pipe any decorations such as an orange pumpkin in the center of each pumpkin bar, you can stabilize the frosting by adding 1 T. of cornstarch or powdered unflavored gelatin to the confectioners sugar before it is mixed with the cream cheese and butter.
