Ingredients
Units
Scale
Pumpkin Bars
- 2oz (1/4 Cup) Greek Yogurt, plain or vanilla
- 2oz (1/4 Cup) Vegetable Oil
- 2 Large Eggs, at room temperature
- 150 grams (3/4 Cup) Granulated/ Caster Sugar
- 8oz (1 Cup) Pure Pumpkin Puree
- 125 grams (1 Cup) All-Purpose/ Plain Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 2 Teaspoon Pumpkin Pie Spice
- 1/2 Teaspoon Salt
Cream Cheese Frosting
- 4oz Cream Cheese, softened to room temperature
- 2oz (1/4 Cup) Unsalted Butter, softened to room temperature
- 250-313 grams (2-2 1/2 Cups) Confectioners/Powdered Sugar
- 1 Tablespoon Heavy Cream
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat oven to 350F/180C and grease an 8X8 or 9X9 baking pan.
- In a large bowl with an electric mixer or whisk combine the oil, greek yogurt, eggs, sugar, and pumpkin puree, mixing until evenly combined.
- In a small bowl whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Mix dry ingredients into the wet batter just until fully combined.
- Pour into pan and bake for 35-45 minutes, or until a toothpick inserted in the middle comes out clean (no wet batter). Let cool on a wire rack for at least 45 minutes.
- Once the bars are completely cooled begin making the frosting.
Cream Cheese Frosting
- In the bowl of an electric mixer combine cream cheese, butter, and pumpkin pie spice until light and fluffy (2-3 minutes).
- Add in sifted powdered sugar, heavy cream, and vanilla. Beat on low until powdered sugar is combined then turn the speed up to high and beat for another 3-5 minutes, until very light and fluffy. Use an angled spatula spread the frosting over cooled bars. Store bars in the fridge for up to 5 days.
Notes
When I put the bars in the oven to bake I take the cream cheese and butter out to come to room temperature.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
