Hamdi Saidani This Pioneer Woman Pumpkin Bars recipe is an incredibly moist and spiced recipe, which is made with pumpkin puree and a rich, tangy cream cheese frosting. It’s the ultimate fall dessert, perfect for feeding a crowd.
Pioneer Woman Pumpkin Bars Ingredients
For the Pumpkin Bars:
- 1 (15-oz.) can unsweetened pumpkin puree
- 1 1/4 cups packed light brown sugar
- 1 cup granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 1/2 tsp. vanilla extract
- 3 cups all-purpose flour
- 2 tsp. pumpkin pie spice
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- Baking spray with flour
For the Spiced Cream Cheese Frosting:
- 1 (8-oz.) block cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- 5 cups powdered sugar
How To Make Pioneer Woman Pumpkin Bars
- Prep Oven and Mix Batter: Preheat the oven to 350°F. In a large bowl, whisk together the pumpkin puree, oil, light brown sugar, granulated sugar, eggs, and vanilla until well combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Be careful not to overmix.
- Bake the Bars: Spray a 13×9-inch baking pan with baking spray that contains flour. Pour the batter into the pan and smooth the top with a spatula. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool Completely: Let the cake cool completely in the pan on a wire rack. This is a crucial step before frosting.
- Make the Frosting: In the bowl of a stand mixer, beat the softened cream cheese until smooth. Add the softened butter, vanilla, and pumpkin pie spice and beat until creamy. On low speed, gradually add the powdered sugar. Once incorporated, increase the speed to medium-high and beat for 1 minute until light and fluffy.
- Frost and Serve: Spread the spiced cream cheese frosting evenly on top of the cooled pumpkin cake. Cut into squares and serve.
Recipe Tips
- How to get a super moist cake? The use of oil in the batter is the secret to this cake’s incredibly moist and tender crumb. It also ensures the bars stay fresh for several days.
- How to get a smooth frosting? The key is to start with very soft, room-temperature cream cheese and butter. This allows them to beat together smoothly without any lumps. Sifting the powdered sugar will also help.
- Can I add mix-ins? Absolutely! For extra texture, you can fold about a cup of chopped pecans, walnuts, or chocolate chips into the batter before baking.
- How do I know when the bars are done? The toothpick test is the most reliable method. When a toothpick inserted into the center of the cake comes out with no wet batter attached (a few moist crumbs are okay), it’s ready.
What To Serve With Pumpkin Bars
These rich, frosted bars are a perfect treat on their own, but they are also delicious with:
- A hot cup of coffee or a pumpkin spice latte
- A tall glass of cold milk
- A sprinkle of extra cinnamon on top of the frosting
How To Store Pumpkin Bars
- Refrigerate: Due to the cream cheese frosting, these bars must be stored in the refrigerator. Keep them in an airtight container or cover the pan tightly with plastic wrap. They will keep for up to 5 days.
- Serving: For the best flavor and texture, let the bars sit at room temperature for about 20-30 minutes before serving.
Pioneer Woman Pumpkin Bars Nutrition Facts
- Calories: 350-400 kcal
- Fat: 18g
- Carbohydrates: 45g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make these ahead of time?
Yes, this is a great make-ahead dessert. You can bake the cake a day in advance, let it cool, and store it covered at room temperature. Prepare the frosting and frost the cake a few hours before you plan to serve it.
Can I make these in a different size pan?
Yes. For a thicker bar, you can use a 9×9-inch pan, but you will need to increase the baking time by 10-15 minutes.
Can I use fresh pumpkin puree instead of canned?
You can, but you’ll need to ensure it’s very thick and not watery. Roast a sugar pumpkin until tender, then scoop out the flesh and purée it until very smooth. Let it drain in a cheesecloth-lined sieve if it seems too wet.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Dump Cake (4 Ingredients) Recipe
- Pioneer Woman Pumpkin Dump Cake (3 ingredients) Recipe
- Pioneer Woman Pumpkin Cheesecake Recipe
Pioneer Woman Pumpkin Bars Recipe
Description
An incredibly moist and tender pumpkin spice sheet cake topped with a rich, tangy, and fluffy spiced cream cheese frosting.
Ingredients
Instructions
- Preheat oven to 350°F. Spray a 13×9-inch pan.
- In a large bowl, whisk together the pumpkin, sugars, oil, eggs, and vanilla.
- In a separate bowl, whisk the flour, spices, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet and stir until just combined.
- Pour into the prepared pan and bake for 40-45 minutes until a toothpick comes out clean. Cool completely.
- For the frosting, beat the cream cheese and butter until smooth. Beat in the vanilla and spice. Gradually beat in the powdered sugar until light and fluffy.
- Spread the frosting over the cooled cake and slice into bars.
Notes
- u003cliu003eDo not overmix the batter after adding the flour to keep the bars tender.u003c/liu003eu003cliu003eEnsure the cake is completely cool before frosting to prevent the frosting from melting.u003c/liu003eu003cliu003eUsing room temperature cream cheese and butter is essential for a smooth, lump-free frosting.u003c/liu003eu003cliu003eThese bars are a crowd-pleaser and perfect for any fall gathering or bake sale.u003c/liu003e
