Pumpkin Bars with Cream Cheese Frosting

about the recipe

If you like the cozy aroma of spiced pumpkin wafting through your kitchen as much as I do, you are going to want to make Pumpkin Bars with Cream Cheese Frosting on repeat.  They are a no-fuss solution to satisfy those fall cravings and they are guaranteed to delight.  Perfect for beginning and experienced bakers alike, this simple recipe delivers the best flavors of the season.

INGREDIENTS

Crust – 3 ½ ounces flaked coconut – 1 cup graham cracker crumbs – 1 cup chopped walnuts – 6 tablespoons unsalted butter melted Filling – 2 14.5 oz cans pumpkin puree – 1 14-ounce can sweetened condensed milk – 2 eggs – 2 teaspoons pumpkin pie spice – ½ teaspoon salt Cream Cheese Frosting – 4 ounces cream cheese at room temperature – ¼ cup unsalted butter at room temperature – 1 ½ cups powdered sugar sifted – 1 teaspoon vanilla extract – ½ tablespoon half and half or whole milk – 1 pinch sea salt

– Preheat the oven to 375 degrees. Line a 13 x 9 baking dish with parchment paper. – In a large bowl, combine the coconut, graham crackers, walnuts, and melted butter. Stir to combine.

– Press the mixture into the bottom of the prepared dish. – In another bowl, mix the pumpkin, condensed milk, eggs, pumpkin pie spice and salt.

– Spoon the mixture over the coconut mixture and smooth until even. – Bake for 30 to 35 minutes, until a toothpick comes out clean.

– Allow to cool completely before frosting. – Frosting

– Beat the cream cheese and butter together in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed for 2 minutes.

– Add the sugar, vanilla, and half and half, and salt. Start on low, and then increase to medium, beating for a total of 3 minutes. 

– Scrape the sides as necessary. Turn the speed up to high and beat for 1 more minute.

– Spread the frosting over the pumpkin bars and cut to serve. Alternatively, you can cut the bars and frost individually.

Get the Full Recipe!

Get More Recipes