Pumpkin Bars with Pumpkin Spice Cream Cheese Drizzle
Ingredients:
For the Pumpkin Bars:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 oz) can pumpkin puree
For the Pumpkin Spice Cream Cheese Drizzle:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice blend
- 2–3 tablespoons milk (to thin for drizzling)
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a large bowl, beat together sugar, vegetable oil, and eggs until well combined.
4. Stir in pumpkin puree until smooth.
5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
6. Pour batter into prepared pan and spread evenly.
7. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
8. Let bars cool completely in the pan on a wire rack.
9. Meanwhile, prepare the drizzle: Beat cream cheese and butter together until smooth.
10. Add powdered sugar, vanilla extract, and pumpkin spice blend, mixing well.
11. Slowly add milk, one tablespoon at a time, until the drizzle reaches desired consistency.
12. Drizzle over cooled pumpkin bars. Cut into 16 bars and serve.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: Approximately 280 kcal per bar | Servings: 16 bars
Tips:
Use fresh pumpkin spice blend for a more vibrant flavor in both bars and drizzle.
Make sure pumpkin bars are fully cooled before drizzling to prevent melting.