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–+ servings

Pumpkin Bars with Whipped Brown Sugar Frosting

thetimelessbaker
These soft pumpkin bars spiced with cinnamon, cloves and nutmeg topped with a light whipped brown sugar cream cheese frosting.
4.86 from 7 votes
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Prep Time 30 minutes
Cook Time 25 minutes
cooling time 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Cuisine American
Servings 36 bars
Calories 126 kcal

Equipment

  • mixing bowls of various sizes
  • stand mixer or hand mixer
  • 15x10x1 inch baking pan (jelly roll pan)

Ingredients
  

Pumpkin Bars

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • 4 eggs beaten
  • 1 15oz can pumpkin
  • 1 cup cooking oil (canola or vegetable oil)

Whipped Brown Sugar Frosting

  • 3 oz. cream cheese softened
  • 1/3 cup light brown sugar packed
  • pinch of sea salt
  • ½ teaspoon vanilla extract
  • 2/3 cup heavy whipping cream
  • candied pecans for garnish optional

Instructions
 

Pumpkin Bars

  • In the bowl of a stand mixer, combine the 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ¼ teaspoon salt, ¼ teaspoon ground cloves and ¼ teaspoon nutmeg.
  • Stir in the 4 eggs, 1 15oz can pumpkin and 1 cup cooking oil
  • Pour into a greased 15x10x1 inch baking pan (jelly roll pan) and bake at 350°F for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool completely before frosting and garnishing with candied pecans.

Whipped Brown Sugar Frosting

  • In a medium-sized mixing bowl that has been chilled, whip 2/3 cup heavy whipping cream until soft peaks form.
  • In a separate large mixing bowl, cream softened 3 oz. cream cheese, 1/3 cup light brown sugar and pinch of sea salt until light and fluffy.
  • Mix in ½ teaspoon vanilla extract. Fold in whipped cream.
  • Use to frost bars. Sprinkle with candied pecans for garnish

Notes

  • Store pumpkin bars refrigerated for up to 72 hours
  • Candied pecans can be made several weeks in advance 

Nutrition

Serving: 1barCalories: 126kcalCarbohydrates: 13gProtein: 1gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 19mgSodium: 74mgPotassium: 19mgFiber: 0.3gSugar: 9gVitamin A: 96IUVitamin C: 0.02mgCalcium: 20mgIron: 0.4mg
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