What type of pumpkin is best for these bars?

Use canned pumpkin puree (not pumpkin pie filling) for best texture and flavor.

Can I substitute nuts in the bars?

Yes, walnuts or pecans work well to add crunch, or you may omit them if preferred.

Allow the bars to cool completely before spreading the brown sugar cream cheese frosting to prevent melting.

Store bars in an airtight container in the refrigerator for up to 5 days to maintain freshness.

For a lighter frosting, try reducing the butter or substituting part of it with cream, adjusting until you reach desired consistency.

Yes, substitute half the oil with unsweetened applesauce for a lighter texture and moisture.

Moist, warmly spiced pumpkin bars topped with a decadent brown sugar cream cheese frosting—an irresistibly cozy fall treat perfect for any gathering.

This recipe has become a staple for our holiday celebrations and always receives compliments.

For the Pumpkin Bars: 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, 1 1/2 cups granulated sugar, 1/2 cup vegetable oil, 2 large eggs, 1 (15-ounce) can pumpkin puree (not pumpkin pie filling), 1/2 cup chopped walnuts or pecans (optional)
For the Brown Sugar Frosting: 8 tablespoons (1 stick) unsalted butter softened, 4 ounces cream cheese softened, 3 cups powdered sugar, 1/2 cup packed light brown sugar, 1 teaspoon vanilla extract, 2–4 tablespoons milk or cream

Preheat oven:: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Mix dry ingredients:: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
Mix wet ingredients:: In another large bowl, whisk together the granulated sugar, vegetable oil, and eggs until smooth.
Add pumpkin:: Stir in the pumpkin puree until fully incorporated.
Combine mixtures:: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Add nuts:: Fold in walnuts or pecans, if using.
Prepare pan:: Pour the batter into the prepared pan and spread evenly.
Bake:: Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool:: Allow bars to cool completely in the pan on a wire rack before frosting.
Make frosting:: In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
Add sugars:: Gradually add the powdered sugar and brown sugar, mixing until fully incorporated and fluffy.
Add vanilla:: Mix in the vanilla extract.
Adjust consistency:: Add milk or cream, one tablespoon at a time, until the frosting is smooth and spreadable.
Frost bars:: Spread frosting evenly over the cooled bars. Cut into squares and serve.

This recipe always brings smiles when shared among family during cozy fall evenings.

9×13-inch baking pan, mixing bowls, whisk, electric mixer or hand mixer, spatula, wire cooling rack, measuring cups and spoons

Contains Wheat (gluten), eggs, milk (butter, cream cheese), tree nuts (if using walnuts or pecans)

Calories: 310, Total Fat: 15 g, Carbohydrates: 43 g, Protein: 3 g per serving

Enjoy these pumpkin bars as a perfect autumn dessert with family and friends.

→ What type of pumpkin is best for these bars?: Use canned pumpkin puree (not pumpkin pie filling) for best texture and flavor.
→ Can I substitute nuts in the bars?: Yes, walnuts or pecans work well to add crunch, or you may omit them if preferred.
→ How do I prevent the frosting from melting?: Allow the bars to cool completely before spreading the brown sugar cream cheese frosting to prevent melting.
→ What is the best way to store these bars?: Store bars in an airtight container in the refrigerator for up to 5 days to maintain freshness.
→ Can I make the frosting lighter?: For a lighter frosting, try reducing the butter or substituting part of it with cream, adjusting until you reach desired consistency.
→ Is there an alternative to vegetable oil in the batter?: Yes, substitute half the oil with unsweetened applesauce for a lighter texture and moisture.