Pumpkin Bars

The moistest pumpkin bars you’ll ever make.

Servings
36
Prep Time
30 min, plus cooling
Cook Time
30 min
Recipe by
Plugrá® Kitchens
Ingredients

Cake

2½ cups (300g) all-purpose flour
2 tsp. (10g) baking powder
2 tsp. (6g) ground cinnamon
1 tsp. (5g) baking soda
½ tsp. (3g) grated nutmeg
½ tsp. (3g) kosher salt
1 tsp. (2g) ground ginger
¼ tsp. (0.5g) ground cloves
1½ cups (300g) granulated sugar
8 oz. (227g) Plugrá® Premium Butter, unsalted, very soft
4 large (200g) eggs
1 tsp. (5g) vanilla extract
1 can (15 oz, 425g) 100% pure pumpkin purée

Frosting

8 oz. (227g) cream cheese, softened
4 oz. (113g) Plugrá® Premium Butter, unsalted, softened
2 cups (240g) powdered sugar
1 tsp. (5g) vanilla extract
¼ tsp. (1.5g) kosher salt
Steps
1
Cake: Preheat oven to 350°F. Line the bottom and sides of a 13 x 9-inch pan with aluminum foil and spray with nonstick cooking spray. Whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, salt, ginger, and cloves; set aside.
2
Beat the sugar and butter in the bowl of an electric mixer fitted with the paddle attachment on medium speed until fluffy. Scrape down the sides of the bowl and beat in the eggs on medium speed, one at a time, until well blended, scraping between additions. Reduce speed to low and beat in pumpkin and vanilla. Stir in flour mixture until just blended.
3
Transfer batter to prepared pan and bake for 30 minutes or until a toothpick inserted into the middle of the pan comes out clean. Cool on a wire rack for 20 minutes in the pan then turn out onto the rack to cool completely.
4
Icing: Beat the cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment on medium speed until smooth. Scrape down the sides of the bowl and beat in the powdered sugar, vanilla, and salt on low speed, increase speed to medium when the sugar is incorporated and beat until smooth. Spread the icing evenly on top of the cake. Cut into 36 rectangles. Refrigerate any leftovers.