Soft & Chewy Pumpkin Bars with Cream Cheese Frosting (for High Altitude)
Ingredients
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup butter (one stick) melted
- 3 cups all-purpose flour
- 1 tsp pumpkin pie spice
- 1 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 3/4 cup pumpkin puree
- 1/2 tsp vanilla extract
For cream cheese frosting:
- 8 oz cream cheese softened
- 1/2 cup butter (one stick) softened
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar
Instructions
- Preheat oven to 375 degrees F.
- Melt stick of butter in microwave-safe bowl. Once melted, mix in the sugars and set aside.
- In a large bowl, combine flour, pumpkin spice, cinnamon, salt, and baking powder.
- After letting melted butter-sugar mixture cool for a few minutes, add this into your dry mixture.
- Mix an egg, the pumpkin puree, and vanilla into flour mixture.
- Grease a 9x9 square pan with non-stick cooking spray (or line with criss-crossed parchment paper for easy removal.)
- Spread mixture evenly in your pan and then bake for 20-22 minutes.
- While bars are cooling, make your cream cheese frosting. In a stand mixer with the paddle attachment, beat butter and cream cheese on medium speed until softened, about 3 minutes.
- Beat in the vanilla and gradually add in powdered sugar, one cup at a time, until fully combined and frosting has reached desired consistency.
- Spread your cream cheese frosting on bars (once fully cooled) with an offset spatula.
- Cut into 16 squares, serve, and enjoy!
Notes
This recipe was written for high altitude kitchens (5280 feet.) If at sea level, increase baking powder to 1 tsp and decrease pumpkin puree by 2 TBSP.