Ingredients
Equipment
Method
Bake the pumpkin bars
- Preheat oven to 350F, then grease a 15x10 jelly roll pan. This prevents sticking so the bars lift out cleanly.
- Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Mix until the dry spices are evenly distributed.
- Beat eggs, vegetable oil, and pumpkin puree together. Stop when the mixture looks uniform and glossy.
- Fold the egg mixture into the dry ingredients. Mix just until combined so the batter stays thick.
- Spread the batter evenly in the greased pan. Smooth the top so it bakes at the same thickness throughout.
- Bake at 350F for 25-30 minutes until set. Look for edges that are set and a center that no longer looks wet.
- Cool completely before frosting. Wait until fully cooled so the frosting does not melt.
Make and add cream cheese frosting
- Beat cream cheese and unsalted butter until very smooth. Scrape down the bowl as needed for a lump-free texture.
- Add vanilla extract and beat to combine. The frosting should smell fragrant and look creamy.
- Gradually beat in powdered sugar until thick and spreadable. Stop when the frosting holds shape without being runny.
- Spread the frosting generously over the cooled bars. Use an offset spatula style motion for an even, thick layer.
- Press a pecan half onto each bar. Add them right after frosting so they adhere.
Notes
Pro tip: cool the bars fully before frosting for the cleanest slices and the smoothest texture. Store covered in the refrigerator up to 4 days; freeze frosted or unfrosted bars up to 2 months (thaw overnight in the fridge). For a lighter option, use reduced-fat cream cheese and reduce powdered sugar slightly while keeping the frosting spreadable.