Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Bars with Pumpkin Spice Cream Cheese Drizzle

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Evelyn

Description

Pumpkin Bars with Pumpkin Spice Cream Cheese Drizzle are soft, moist cake bars full of warm spices and topped with a sweet and tangy cream cheese drizzle. Perfect for fall gatherings or cozy treats.

Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons milk (adjust for drizzling consistency)

Instructions

  1. Preheat oven to 350°F (175°C) and grease or line a 9×13-inch baking dish with parchment paper.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
  3. In another bowl, lightly beat the eggs, then mix in pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
  4. Combine the wet and dry ingredients, mixing until just incorporated. Do not overmix.
  5. Pour the batter into the prepared baking dish and spread evenly.
  6. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
  7. For the drizzle, beat softened cream cheese until smooth. Add powdered sugar, pumpkin pie spice, vanilla, and 2 tablespoons of milk. Beat until smooth and drizzle-ready. Add more milk if needed.
  8. Once bars are cooled, drizzle cream cheese mixture over the top using a spoon or piping bag.
  9. Let the drizzle set slightly, then slice into bars and serve.

Notes

  • Add 1/2 cup chopped walnuts or pecans for crunch.
  • Mix in 1/2 cup mini chocolate chips for a chocolate version.
  • Double the cream cheese mixture for a thick frosting instead of a drizzle.
  • Can be made as cupcakes by baking in muffin tins for 18–20 minutes.
  • Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Find it online: http://evelynscooking.com/pumpkin-bars-with-pumpkin-spice-cream-cheese-drizzle/