Pumpkin Bars with Cream Cheese Frosting and Caramel Recipe
Introduction
These Pumpkin Bars with Cream Cheese Frosting and Caramel are a delightful autumn treat that combines moist, spiced pumpkin cake with a rich, creamy topping. Perfect for parties or cozy nights in, they offer comforting flavors with a touch of sweetness and warmth.
Ingredients
- 1 cup unsalted butter (softened)
- 1½ cups white sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 2 tsp baking powder
- 2 cup pumpkin puree
Cream Cheese Frosting
- 8 oz cream cheese (softened)
- ¼ cup caramel sauce (optional)
- ½ cup unsalted butter (softened)
- 1 tsp vanilla extract
- 4 cups powdered sugar
Sprinkle Topping
- 1 tsp cinnamon
- 2 tsp light brown sugar
Instructions
- Step 1: Preheat oven to 350 degrees Fahrenheit and line a half sheet pan with parchment paper.
- Step 2: Cream together 1 cup unsalted butter and 1½ cups white sugar in an electric mixer or large bowl until smooth.
- Step 3: Add 4 large eggs and mix well; the batter may be slightly lumpy.
- Step 4: Sift together 1 cup all-purpose flour, 1 cup whole wheat flour, ½ tsp salt, 2 tsp ground cinnamon, 1 tsp baking soda, and 2 tsp baking powder. Gradually add these dry ingredients to the wet mixture, blending carefully.
- Step 5: Fold in 2 cup pumpkin puree until fully combined.
- Step 6: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow bars to cool completely.
- Step 7: While the bars cool, prepare the cream cheese frosting: blend 8 oz cream cheese, ½ cup unsalted butter, ¼ cup caramel sauce (if using), and 1 tsp vanilla extract until smooth.
- Step 8: Gradually add 4 cups powdered sugar to the frosting mixture and blend well. Adjust consistency by adding 1 tablespoon of milk at a time if too thick, or more powdered sugar if too thin.
- Step 9: Spread the frosting evenly over cooled pumpkin bars and sprinkle with a mixture of 1 tsp cinnamon and 2 tsp light brown sugar, if desired.
Tips & Variations
- Use pumpkin puree, not pumpkin pie filling, to maintain the right flavor and texture.
- For cleaner slices, chill frosted bars for about 30 minutes before cutting and wipe your knife between cuts.
- If you lack whole wheat flour, substitute all-purpose flour for a lighter but still moist bar.
- Add a pinch of nutmeg, cloves, or pumpkin pie spice for extra warmth in flavor.
- Skip the caramel for classic cream cheese frosting, or try a maple glaze or a dusting of powdered sugar for variation.
Storage
Store frosted pumpkin bars tightly covered with plastic wrap or foil in the refrigerator for up to 5 days to keep the cream cheese frosting fresh and chilled. They can be baked a day or two ahead and frosted just before serving to maintain the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is already sweetened and spiced, which will affect the flavor and consistency of the bars. Always use plain pumpkin puree for best results.
How can I make the bars easier to cut neatly?
Chill the frosted bars in the refrigerator for about 30 minutes before slicing. Also, wiping your knife clean between cuts helps keep edges smooth and neat.
PrintPumpkin Bars with Cream Cheese Frosting and Caramel Recipe
Delight in these moist and flavorful Pumpkin Bars topped with a luscious Cream Cheese Frosting and optional caramel drizzle. Perfectly spiced with cinnamon and a blend of all-purpose and whole wheat flours, these bars provide a cozy seasonal treat that’s easy to prepare and sure to impress at any gathering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Pumpkin Bars
- 1 cup unsalted butter (softened)
- 1½ cups white sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 2 tsp baking powder
- 2 cup pumpkin puree
Cream Cheese Frosting
- 8 oz cream cheese (softened)
- ¼ cup caramel sauce (optional)
- ½ cup unsalted butter (softened)
- 1 tsp vanilla extract
- 4 cups powdered sugar
Sprinkle Topping
- 1 tsp cinnamon
- 2 tsp light brown sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a half sheet pan with parchment paper to ensure easy removal of the bars after baking.
- Cream Butter and Sugar: In an electric mixer or large mixing bowl, cream together 1 cup of softened unsalted butter and 1½ cups of white sugar until well combined and fluffy.
- Add Eggs: Add 4 large eggs to the creamed mixture and mix well. The batter may appear a bit lumpy at this stage; this is normal.
- Sift Dry Ingredients: Sift together 1 cup all-purpose flour, 1 cup whole wheat flour, ½ tsp salt, 2 tsp ground cinnamon, 1 tsp baking soda, and 2 tsp baking powder to ensure even distribution of ingredients.
- Combine Dry and Wet Ingredients: Slowly add the sifted dry ingredients to the wet mixture in the mixer, blending carefully to avoid overmixing.
- Add Pumpkin Puree: Gently blend in 2 cups of pumpkin puree into the batter until fully incorporated.
- Bake the Bars: Pour the batter into the prepared pan and bake in the oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the bars to cool completely before frosting.
- Make Cream Cheese Frosting: While the bars cool, prepare the frosting. In a stand mixer or large bowl using a hand mixer, blend together 8 oz softened cream cheese, ½ cup softened unsalted butter, ¼ cup caramel sauce (if using), and 1 tsp vanilla extract until smooth.
- Add Powdered Sugar: Gradually add 4 cups powdered sugar to the frosting mixture, blending well. Adjust the consistency by adding 1 tablespoon of milk at a time if it’s too thick, or more powdered sugar if too thin.
- Frost and Garnish: Spread the cream cheese frosting evenly over the cooled pumpkin bars. Sprinkle with a mix of 1 tsp cinnamon and 2 tsp light brown sugar for an added touch of flavor and texture.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added spices and sweetness that can affect the flavor and texture.
- For neat, clean slices, chill the frosted bars in the refrigerator for about 30 minutes before cutting. Wiping the knife between cuts helps keep edges clean.
- If whole wheat flour is unavailable, you can substitute with all-purpose flour for the entire amount, resulting in lighter but still moist bars.
- Cinnamon is the signature spice here, but feel free to add nutmeg, cloves, or pumpkin pie spice for extra warmth if desired.
- If you prefer, omit the caramel sauce for a classic cream cheese frosting, or try a maple glaze or powdered sugar dusting as alternatives.
- Store frosted bars tightly covered in the refrigerator for up to 5 days to keep the frosting fresh.
- You can bake the bars a day or two in advance and frost right before serving to maintain the frosting’s texture and freshness.
Keywords: pumpkin bars, cream cheese frosting, caramel, fall dessert, pumpkin dessert, spiced pumpkin bars
