Ingredients
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- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 (15-ounce) can 100% pure pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9×13-inch baking dish.
- In a large bowl, whisk together the eggs, sugar, oil, pumpkin puree, and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture and stir just until combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bars to cool completely before frosting.
- For the frosting, beat the cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
- Spread the frosting evenly over the cooled pumpkin bars. Slice and serve.
Notes
- Use 100% pumpkin puree, not pumpkin pie filling.
- Don’t overmix the batter to keep the bars soft and fluffy.
- Chill the bars before slicing for cleaner edges.
- You can freeze the unfrosted bars for up to 3 months.
- Try add-ins like chocolate chips or chopped nuts for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg