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Cozy Small-Batch Pumpkin Bars with Maple Cream Cheese Frosting

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These cozy small-batch pumpkin bars are soft, tender, and topped with a tangy maple cream cheese frosting. Perfect for a fall treat, they’re easy to make with simple ingredients and bake in just 20-25 minutes.

Ingredients

Scale
  • 1 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 1 large egg, room temperature
  • 2/3 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened (full-fat works best)
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup (not pancake syrup)
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment if desired.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until no clumps remain.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the egg and whisk for about 30 seconds until fully incorporated. Then add the pumpkin puree and vanilla extract, whisking until completely smooth and uniform in color.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently, stirring just until no streaks of flour remain (about 15-20 strokes). A few lumps are fine; do not overmix.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges should be lightly golden.
  6. Let the bars cool in the pan on a wire rack for 10 minutes. Then use the parchment handles to lift them out and transfer to the rack to cool completely (about 30-40 minutes total).
  7. While the bars cool, make the frosting: In a medium bowl, beat the softened cream cheese and butter with a hand mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides. Add the powdered sugar, maple syrup, vanilla extract, and salt. Mix on low speed to combine, then increase to medium and beat for another 2 minutes until light and fluffy.
  8. Spread the frosting evenly over the completely cooled bars. For clean cuts, refrigerate the frosted bars for 15-20 minutes before slicing into 9 squares.

Notes

Don’t overmix the batter to keep bars tender. Use room temperature cream cheese and butter for the frosting to avoid lumps. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use a flax egg and vegan cream cheese/butter. Bars can be stored in the refrigerator for up to 5 days or frozen unfrosted for up to 3 months.

Nutrition

Keywords: pumpkin bars, small batch, maple cream cheese frosting, fall dessert, pumpkin dessert, easy pumpkin bars

Find it online: https://freshforkful.com/cozy-small-batch-pumpkin-bars-with-maple-cream-cheese-frosting/