Ingredients
For the Pumpkin Bars:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 15-ounce can pumpkin puree
- 1 ½ cups granulated sugar
- 3 eggs
- ⅔ cup Greek yogurt
- ½ cup neutral vegetable oil (such as avocado oil)
- 1 teaspoon pure vanilla extract
For the Cream Cheese Frosting:
- ½ cup (1 stick) salted butter, softened
- 8 ounces cream cheese, softened
- 3 to 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
Instructions
- Prepare Oven and Pan: Place a rack in the center of the oven and preheat to 350°F. Generously grease a 13- by 18-inch rimmed half sheet pan with butter or coat with nonstick cooking spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until well combined; set aside.
- Mix Wet Ingredients: In a large bowl, use an electric hand mixer or stand mixer with paddle attachment to blend pumpkin puree, sugar, eggs, Greek yogurt, vegetable oil, and vanilla at medium speed for 2 minutes until smooth.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, blending slowly until just combined to avoid overmixing.
- Bake the Bars: Pour the batter into the prepared sheet pan and spread evenly to the edges. Bake for 18 to 23 minutes until the bars are puffed, golden, and a toothpick inserted in the center comes out clean. Remove and let cool completely on a rack.
- Make the Cream Cheese Frosting: While bars cool, combine softened butter and cream cheese in a mixer and beat together. Slowly add powdered sugar and vanilla, scraping the bowl sides as needed. Beat on high until smooth, creamy, and well combined.
- Frost the Bars: Spread the cream cheese frosting evenly over the cooled pumpkin bars. Chill the frosted bars before slicing to allow the frosting to firm up.
- Slice and Serve: Once chilled, cut into bars using a thin knife, wiping the knife between cuts, and use a spatula to lift bars out cleanly from the pan. Serve and enjoy!
Notes
- Use a 13- by 18- by 1-inch half sheet pan to prevent batter overflow; if uncertain, place foil on a lower oven rack to catch spills.
- Sift powdered sugar if it is lumpy before making the frosting for a smooth texture.
- You can adjust the amount of powdered sugar to achieve your desired frosting consistency; more sugar will make the frosting stiffer.
- For neat slicing, chill the bars fully before cutting, use a thin knife, and wipe it between slices to keep clean cuts.
- Store leftover bars in the refrigerator for 5 to 7 days in an airtight container, separating layers with parchment or wax paper. Allow bars to come to room temperature before eating for best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
