Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup melted butter (not hot)
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1½ tsp cinnamon
- 1/2 tsp nutmeg
- Pinch of cloves
- 2 tbsp canola oil (optional, for extra moisture)
- For the Frosting:
- 8 oz cream cheese, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
- In a large bowl, combine pumpkin puree, melted butter, brown sugar, and eggs. Mix gently until just combined.
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- Gradually stir dry ingredients into the wet mixture. Add canola oil for extra moisture if desired. Do not overmix.
- Spread batter evenly into prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let bars cool completely before frosting.
- For the frosting, beat softened cream cheese until smooth. Add powdered sugar and vanilla; mix until creamy.
- Spread frosting over cooled bars, chill for 20–30 minutes, then slice into squares and serve.
Notes
Always use pure pumpkin puree, not pie filling. Let cream cheese soften before mixing for the smoothest frosting. Chill before slicing for clean edges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 18g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg