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Kid-Approved Pumpkin Bars with Maple Cream Cheese Frosting

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These moist, tender pumpkin bars are topped with a tangy maple cream cheese frosting. A quick and easy fall dessert that kids and adults alike will love, perfect for after-school snacks, bake sales, or Thanksgiving dessert.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220 grams)
  • 1 ½ cups granulated sugar (300 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree (240 grams)
  • ½ cup vegetable oil (120 ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese (226 grams), softened
  • ¼ cup unsalted butter (57 grams), softened
  • ¼ cup pure maple syrup (60 ml)
  • 2 cups powdered sugar (240 grams), sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the paper with cooking spray or butter.
  2. In a large mixing bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 1 ½ cups granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and ½ teaspoon salt. Whisk until evenly combined.
  3. In a separate bowl, combine the wet ingredients: 1 cup canned pumpkin puree, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Stir with a fork or whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold them together gently. Stir just until no streaks of flour remain. Do not overmix. The batter will be thick and slightly lumpy.
  5. Spread the batter evenly into the prepared pan. Use the spatula to smooth the top. Tap the pan on the counter once or twice to release any air bubbles.
  6. Bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should be lightly golden, and the center should spring back when touched gently.
  7. Let the bars cool completely in the pan on a cooling rack. This takes about 1 hour.
  8. While the bars cool, make the frosting. In a medium bowl, beat 8 ounces softened cream cheese and ¼ cup softened unsalted butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  9. Add ¼ cup pure maple syrup and 1 teaspoon vanilla extract. Beat on low speed until combined.
  10. Gradually add 2 cups powdered sugar, beating on low speed after each addition. Once all the sugar is added, increase the speed to medium and beat for 1 minute until the frosting is light and fluffy. If it’s too thick, add a teaspoon of milk. If it’s too thin, add more powdered sugar.
  11. Spread the frosting evenly over the cooled bars. Use an offset spatula or butter knife to create swirls. For clean slices, refrigerate the frosted bars for 20 minutes before cutting.
  12. Cut into 24 squares. Wipe the knife clean between cuts for neat edges. Serve immediately or store in the refrigerator.

Notes

Let cream cheese soften properly for lump-free frosting. Do not overmix the batter. Use real maple syrup for best flavor. Let bars cool completely before frosting to prevent melting. For clean slices, chill frosted bars for 20 minutes before cutting.

Nutrition

Keywords: pumpkin bars, maple cream cheese frosting, fall dessert, kid-friendly, easy pumpkin recipe, pumpkin dessert, cream cheese frosting

Find it online: https://tinastirs.com/kid-approved-pumpkin-bars-with-maple-cream-cheese-frosting/