Whether you believe the tastes of fall should stick to fall season or not, there are some desserts that deserve to be made any time you want them. These pumpkin spice bars are one such dessert. They’re spiced goodness that, while fall like, are good year round. They’re one of my favorite treats, and as such, I wanted to share the recipe with you!
These Easy Pumpkin Spice Bars are Delicious!
The best part about these is that my kids love helping bake. And these are just the perfect balance of fool-proof and messy enough that having kids “help” bake them won’t change the outcome – it’ll just be delicious and yummy. So let your little bakers have at it.
Pumpkin Spice Bars
- 1 cup packed brown sugar, light or dark
- 1 large egg, at room temperature
- 1 cup unsalted butter, softened to room temperature
- 1 cup pumpkin puree, (canned works just fine!)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 3/4 teaspoon salt
Cream Cheese Frosting
- 8 oz cream cheese bar, use the bars, not the spread; do not use low fat or fat free
- 1/2 cup granulated sugar
- 2 tablespoons milk
- Begin by placing an oven rack in the lower third position, and preheat the oven to 350°F.
- Line the bottom and sides of a rectangular (9 x 13-inch) baking pan with aluminum foil or parchment paper, making sure to leave an overhang on all sides. Place pan to the side.
- In a large mixing bowl, using either a hand-held or stand mixer fitted with the paddle attachment, beat the butter on medium speed until it becomes smooth and creamy (about 1 minute).
- Next, slowly add the brown sugar and continue beating on medium high speed until fluffy.
- Now add in the egg and vanilla and mix on high speed, scraping down the sides of the bowl as needed.
- Next, add in the pumpkin and mix on medium speed until completely combined. If the mixture looks grainy; that's ok!
- In a separate, medium-sized bowl, whisk the flour, baking soda, cinnamon, allspice, cloves, nutmeg, ginger and salt together until completely combined.
- Slowly add this dry mixture into the wet ingredients, mixing on low speed until combined. Be careful that you do not overmix. The batter will be quite thick.
- Spread about 2/3 of the batter evenly into the prepared pan. This will be a pretty thin layer. The rest will be added in step 12.
- In a separate bowl, combine the 8 oz softened cream cheese, 1/2 cup granulated sugar and 2 tablespoons milk in a small bowl and blend until completely combined.
- Next, drop random spoonfuls of the frosting on top of the pumpkin batter in the prepared pan.
- Now drop the remaining pumpkin batter on top of the spoonfuls of cream cheese.
- Using either a rubber spatula or the back of a spoon, gently swirl the two together. Go slowly! I found it also helps to carefully jiggle the pan back and forth to get the layers to settle. Don't worry if it looks messy, it will look much better once baked.
- Bake the bars for 30 - 35 minutes or until a toothpick inserted in the center comes out mostly clean.
- Let the bars cool to room temperature on a wire rack. Once completely cooled, place in the fridge for about two hours before cutting into squares to serve.
- These bars can be made up to 3 days in advance and kept in an airtight container in the fridge until ready to serve.
- Leftover bars can be stored in an airtight container in the refrigerator for up to 1 week.
Amount Per Serving Calories 192 Total Fat 11g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 4g Cholesterol 38mg Sodium 156mg Carbohydrates 21g Fiber 1g Sugar 12g Protein 2g
Mmm… Pumpkin Desserts are the Best! Now Go Enjoy Your Pumpkin Bars
Gee, I wish you were here so you could enjoy it with us right now. But since you’re not, the best I can do is hope you enjoy making your own batch at home. Just be sure to make extras – the delicious smells may attract friends. Enjoy!