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Ina Garten Pumpkin Bars

Ina Garten pumpkin Bars - recipe card
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These moist, warmly spiced pumpkin bars have a tender crumb and a tangy cream cheese frosting that balances their sweetness. The batter comes together in one bowl, and the bars bake to a perfect golden brown.

Ingredients

Scale
  • For the pumpkin bars:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • For the cream cheese frosting:
  • 4 ounces cream cheese, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 1 cup confectioners’ sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of kosher salt

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 9×9-inch baking pan with nonstick spray or butter, line the bottom with parchment paper, and grease the parchment. This ensures the bars release cleanly.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. Set aside.
  3. In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and slightly thickened, about 1 minute. Whisk in the oil, pumpkin puree, and vanilla until fully incorporated.
  4. Add the dry ingredients to the wet ingredients and fold with a spatula until just combined; do not overmix. The batter will be thick and slightly lumpy.
  5. Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean and the edges are pulling away from the sides.
  6. While the bars bake, make the frosting: in a medium bowl, beat the cream cheese and butter with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add the confectioners’ sugar, vanilla, and salt, and beat on low until combined, then increase to medium-high and beat until fluffy, about 2 minutes.
  7. Remove the pan from the oven and let the bars cool completely in the pan on a wire rack, about 1 hour. Do not frost while warm or the frosting will melt.
  8. Once cool, spread the frosting evenly over the bars. For clean cuts, refrigerate for 20 minutes before slicing into 16 bars (4×4 grid).
  9. Serve at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Storage: Store frosted bars in an airtight container in the refrigerator for up to 5 days. Freeze unfrosted bars: wrap individually in plastic wrap and foil, then freeze for up to 2 months; thaw overnight in the refrigerator and frost before serving. Reheating not recommended; enjoy at room temperature or slightly chilled.

Nutrition

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Find it online: https://inagartencooks.com/ina-garten-pumpkin-bars/