Soft Pumpkin Bars with Cream Cheese Frosting
Bakery-quality pumpkin bars that are soft, tender, and topped with luscious cream cheese frosting. The secret ingredient? Sour cream, which balances pumpkin’s natural moisture and ensures these bars stay light, fluffy, and flavorful for days.
Equipment
- 9x13 inch metal baking pan Can substitute two 8x8 pans with reduced bake time.
- large mixing bowls
- electric hand mixer or stand mixer For smooth frosting
- fine mesh sieve For sifting flour and sugar
- rubber spatula For folding batter
- wire cooling rack
- offset spatula For spreading frosting smoothly
Ingredients
- 2 cups all-purpose flour
- 1/4 cup cake flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- 4 large eggs, room temperature
- 1 3/4 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup melted unsalted butter, cooled slightly
- 1/2 cup neutral oil (vegetable or canola)
- 1 can (15 oz) pumpkin puree
- 1/4 cup sour cream
- 2 tsp vanilla extract
- 8 oz cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract (for frosting)
- 2-3 tbsp heavy cream
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper and lightly grease.
- In a large bowl, whisk together both flours, baking powder, baking soda, salt, and all spices until evenly combined.
- In another bowl, whisk eggs until frothy, then add sugars. Mix in melted butter, oil, pumpkin puree, sour cream, and vanilla until smooth.
- Fold dry mixture into wet mixture until just combined. Do not overmix.
- Spread batter evenly in prepared pan. Bake 25–30 minutes, until a toothpick comes out with moist crumbs.
- Cool completely in the pan on a wire rack before frosting.
- Beat cream cheese until smooth, then add butter. Gradually add powdered sugar, vanilla, salt, and cream. Beat until fluffy.
- Spread frosting evenly over cooled bars. Smooth with an offset spatula. Cut into squares and serve.
Notes
These bars taste even better the next day as the spices meld together. Store frosted bars in the refrigerator, but always bring them to room temperature before serving. For a professional look, smooth the frosting with a warm offset spatula. Bars can also be frozen unfrosted for up to 3 months.