Pumpkin Bars with Pumpkin Spice Cream Cheese Drizzle
Delightful pumpkin bars topped with a creamy pumpkin spice cream cheese drizzle, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1–2 tablespoons milk (to thin the drizzle)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix the pumpkin puree, sugar, vegetable oil, eggs, and vanilla until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the bars are cooling, beat together the softened cream cheese, powdered sugar, pumpkin puree, and pumpkin pie spice in a small bowl. Adjust the consistency with milk until desired drizzle thickness is reached.
- Once the bars are completely cool, drizzle the cream cheese mixture over the top, cut into squares, and enjoy!
Notes
Store leftover bars in an airtight container in the refrigerator for up to 5 days. Freezing is also an option for up to 3 months.
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg