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Pumpkin Bars with Whipped Cream Cheese Frosting

Yield: 15 Servings (9X13-inch pan of bars)
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Ingredients

Pumpkin Bars:

  • 3 large eggs
  • 1 ¼ cups (265 g) granulated sugar
  • ¾ cup neutral-flavored oil, like canola, vegetable, avocado, refined coconut (see note for applesauce sub)
  • 1 (15-ounce) can (425 g) pumpkin puree/canned pumpkin, not pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 1 ½ cups (213 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon salt
  • ¾ teaspoon baking soda
  • ¼ teaspoon ground nutmeg, optional, but I love the flavor

Cream Cheese Frosting:

  • 8- ounce (227 g) package cream cheese, softened
  • 4 tablespoons (57 g) salted butter, softened
  • 2 cups (228 g) powdered sugar
  • 1 tablespoon sour cream or plain yogurt (see note)
  • 1 teaspoon vanilla extract

Instructions 

  • Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray and set aside.
  • In a large bowl, whisk together the eggs, sugar, oil, pumpkin and vanilla until well-combined.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg (if using).
  • Add the dry ingredients to the wet ingredients and whisk until the batter is smooth (don't go crazy; just mix until there are no more lumps).
  • Spread the batter evenly in the prepared pan and bake for 25-35 minutes until a toothpick inserted in the center comes out clean and the top of the bars is set and springs back lightly to the touch.
  • Let the bars cool completely in the pan.
  • For the frosting, in the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, mix together the cream cheese and butter until very smooth and light, 2-3 minutes.
  • Add the powdered sugar, sour cream, and vanilla. Mix (start on low speed so the sugar doesn't fly everywhere) until combined. Increase the speed to medium-high and whip the frosting for 2-3 minutes until very light and fluffy.
  • Spread the frosting on the cooled bars. Cut into squares and serve immediately or refrigerate for up to a day (maybe longer??).

Notes

Substitutions: these bars adapt really well to subbing in some applesauce for that oil! I've never subbed 100% of the oil for applesauce, but I often will use half applesauce, half oil (just filling the liquid measuring cup up with both until I get to 3/4 cup). 
Frosting: the sour cream or yogurt is optional in the frosting, but if you haven't tried it, you must! It lends a delicious flavor boost that takes sickly sweet cream cheese frosting and makes it extra special. I don't make cream cheese frosting any other way.