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Wholesome Pumpkin Bars with Easy Cream Cheese Frosting

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These wholesome pumpkin bars are incredibly soft, moist, and topped with a tangy cream cheese frosting. Made with whole wheat pastry flour and less sugar, they’re a healthier fall dessert that’s perfect for any occasion.

Ingredients

Scale
  • 1 ¾ cups whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup packed light brown sugar
  • ¼ cup maple syrup
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ¼ cup plain Greek yogurt (full-fat or 2%)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened to room temperature
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. In a large bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a separate medium bowl, whisk together the melted butter and brown sugar until smooth. Add the maple syrup, eggs, pumpkin puree, Greek yogurt, and vanilla extract. Whisk until combined and smooth.
  4. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold together gently until just combined (a few lumps are fine; do not overmix).
  5. Scrape the batter into the prepared pan and spread into an even layer.
  6. Bake for 20-25 minutes, until the edges are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan on a wire rack for 15 minutes, then lift out using the parchment handles and cool completely.
  7. While the bars cool, make the frosting: In a large bowl, beat the softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the sifted powdered sugar, vanilla extract, and pinch of salt. Mix on low speed, then increase to medium-high and beat for 2-3 minutes until light and fluffy.
  8. Once the bars are completely cool, spread the cream cheese frosting evenly over the top.
  9. Refrigerate the frosted bars for at least 30 minutes before slicing. Use a sharp knife, wiping clean between cuts. Cut into 24 bars.

Notes

Do not overmix the batter to avoid tough bars. Ensure cream cheese and butter are at room temperature for smooth frosting. Let bars cool completely before frosting to prevent melting. For cleaner cuts, chill frosted bars for at least 30 minutes and use a hot knife.

Nutrition

Keywords: pumpkin bars, cream cheese frosting, fall dessert, healthy pumpkin bars, whole wheat pumpkin bars

Find it online: https://lolaspoon.com/wholesome-pumpkin-bars-with-easy-cream-cheese-frosting/