Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until creamy and light, using your KitchenAid Classic Iconic Stand Mixer.
- Add eggs one at a time, then stir in pumpkin puree and vanilla extract, mixing until combined.
- Gradually incorporate the dry ingredients into the wet mixture, mixing just until blended.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- In a separate bowl, beat together cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.
- Spread the cream cheese frosting evenly over the cooled pumpkin bars and cut into squares to serve.
Notes
- Ensure the bars are cooled completely before frosting for neat slices.
- For extra flavor, sprinkle toasted pecans or walnuts on top of the frosting.
- Storing leftovers in an airtight container in the refrigerator keeps them fresh for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 350 kcal Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
