Spiced Pumpkin Bars
These pumpkin bars are a sheet-pan bake loaded with cinnamon, ginger, nutmeg, and cloves, with real pumpkin puree keeping them moist and tender. A cream cheese frosting spread over the cooled bars adds a tangy contrast to the warm spices. From mixing bowl to finished pan, expect about an hour of total time.
Equipment
- Large Mixing Bowl
- Medium mixing bowl
- Whisk
- 9x13 inch baking pan
- Parchment Paper
- Spatula
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter melted
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 1 cup pumpkin puree canned or homemade
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some to overhang for easy removal.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- In a medium mixing bowl, blend melted butter with brown sugar and granulated sugar until smooth and creamy.
- Add pumpkin puree, eggs, and vanilla extract to the sugar mixture and mix until everything is well combined and smooth.
- Fold the wet ingredients into the dry ingredients gently with a spatula until just combined. Be careful not to over-mix to keep the bars tender.
- Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for 25 to 30 minutes, or until the edges start to pull away from the pan and a toothpick inserted in the center comes out clean or with slightly moist crumbs.
- Allow the bars to cool completely in the pan on a wire rack before lifting them out with the parchment paper overhang.
- Once cool, cut into 12 bars and serve.
Notes
- For extra flavor, consider adding 1/2 cup of chopped walnuts or pecans to the batter.
- For a dairy-free version, substitute butter with coconut oil.
- For a frosting option, top with cream cheese frosting after cooling completely.
Nutrition
Calories: 379kcalCarbohydrates: 53gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 103mgSodium: 291mgPotassium: 120mgFiber: 1gSugar: 35gVitamin A: 3741IUVitamin C: 1mgCalcium: 79mgIron: 2mg
Tried this recipe?Rate This Recipe!
