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Cozy Small-Batch Pumpkin Bars with Maple Cream Cheese Frosting

cozy small-batch pumpkin bars - featured image
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These small-batch pumpkin bars are perfectly sized for a quiet evening or small gathering, featuring a tender, fudgy texture and topped with a rich maple cream cheese frosting that’s not too sweet.

Ingredients

Scale
  • ¾ cup (90g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • ¾ cup (170g) pumpkin puree (100% pumpkin, not pie filling)
  • ¼ cup (60ml) vegetable oil
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted if desired
  • 2 tablespoons pure maple syrup (Grade A dark amber preferred)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly spray the parchment with nonstick spray.
  2. In a medium bowl, whisk together the dry ingredients: ¾ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon salt.
  3. In a large bowl, combine the wet ingredients: ¾ cup pumpkin puree, ½ cup granulated sugar, ¼ cup packed brown sugar, ¼ cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract. Whisk until smooth and glossy.
  4. Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Pour the batter into the prepared pan and spread it evenly with a spatula.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should be slightly pulling away from the pan.
  7. Let the bars cool completely in the pan on a wire rack (at least 1 hour).
  8. While the bars cool, make the frosting: In a medium bowl, beat 4 oz softened cream cheese and 2 tablespoons softened butter together until smooth and fluffy. Add 1 cup powdered sugar, 2 tablespoons maple syrup, ½ teaspoon vanilla, and a pinch of salt. Beat on low speed until combined, then increase to medium and beat for 2 minutes until light and creamy.
  9. Once the bars are completely cool, spread the frosting evenly over the top. For clean slices, chill the frosted bars in the fridge for 20 minutes before cutting.
  10. Cut into 9 bars (or 6 for larger portions). Lift them out using the parchment overhang and serve.

Notes

For best results, use room temperature ingredients. If the bars dome slightly, press them down gently with a spatula while warm. Use real maple syrup for the frosting. Store in an airtight container in the refrigerator for up to 5 days. Unfrosted bars can be frozen for up to 3 months.

Nutrition

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

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