Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pumpkin Bars Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 2, 2020 Rate Print Share Prep Time: 40 mins Total Time: 3 hrs 15 mins Yield: Makes 12 bars with 1 1/2 cups frosting In between bars and a crowd-friendly sheet cake is this autumnal dessert. Moist and tender pumpkin spice cake is lavished with cream cheese frosting for bars that are simply irresistible. Ingredients ½ cup (1 stick) unsalted butter, room temperature, plus more for pan 1 ⅔ cups all-purpose flour 1 teaspoon ground cinnamon ½ teaspoon fresh ground nutmeg ¼ teaspoon ground allspice Pinch ground cloves ½ teaspoon coarse salt ½ teaspoon baking powder ½ teaspoon baking soda 1 cup pure pumpkin puree (from a 15-ounce can) ½ cup milk, room temperature 1 ½ cups sugar 2 large eggs, room temperature Frosting 8 ounces cream cheese, room temperature ¼ cup (½ stick) unsalted butter, cut into pieces, room temperature Pinch coarse salt 1 cup confectioners' sugar, sifted Directions Heat oven to 350 degrees. Brush bottom and sides of an 8-by-12-inch cake pan with butter. Line bottom with parchment paper, leaving a 2-inch overhang on 2 sides. Brush parchment with butter. Whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda; set aside. In a separate bowl, whisk together pumpkin puree and milk; set aside In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. On low speed add flour mixture in three batches, alternating with two additions of pumpkin mixture, and beating until just combined after each. Pour batter into prepared pan, smooth top with spatula. Bake until a cake tester inserted into the middle comes out clean, about 35 minutes. Transfer the cake to a wire rack to cool completely. Make Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, 1/4 cup butter, and pinch of salt until light and creamy, 2 minutes. Reduce mixer speed to low. Gradually add confectioners' sugar, beating until incorporated. Assemble: Unmold cake. Using an offset spatula, spread icing over top of cake. Cut into 12 bars. Mike Krautter Rate It Print