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Martha Stewart-Inspired Pumpkin Bars

Close-up of Martha Stewart-Inspired Pumpkin Bars showing its texture
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These moist, warmly spiced pumpkin bars are topped with a tangy cream cheese frosting for a classic fall treat. Inspired by Martha Stewart’s homey baking style, they come together in one bowl and bake into a tender, crowd-pleasing dessert. The balance of cinnamon, ginger, and cloves makes them irresistible.

Ingredients

Scale

For the Bars

  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 4 large eggs, at room temperature
  • 1 2/3 cups (333g) granulated sugar
  • 1 cup (240ml) vegetable oil
  • 1 can (15 ounces/425g) pumpkin puree (not pumpkin pie filling)

For the Frosting

  • 8 ounces (226g) cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of kosher salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking pan with butter or nonstick spray, line the bottom with parchment paper, and grease the parchment.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves until evenly combined. Set aside.
  3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on medium speed until pale and thick, about 2 minutes. Gradually add the oil and beat until incorporated, then beat in the pumpkin puree until smooth.
  4. Add the dry ingredients to the wet ingredients in two additions, folding with a spatula just until no streaks of flour remain. Do not overmix, or the bars will be dense.
  5. Pour the batter into the prepared pan and spread evenly with an offset spatula. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. The bars should pull away slightly from the sides and feel springy to the touch.
  6. Let the bars cool completely in the pan on a wire rack, about 1 hour. For the frosting, beat the cream cheese and butter in a medium bowl with an electric mixer on medium speed until smooth and creamy, about 1 minute.
  7. Add the powdered sugar, vanilla, and salt; beat on low speed until combined, then increase to medium-high and beat until fluffy, about 2 minutes. Scrape down the bowl as needed.
  8. Spread the frosting evenly over the cooled bars using an offset spatula. For clean cuts, refrigerate for 30 minutes before slicing into 24 bars (about 2×2 inches each).

Notes

Store frosted bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze unfrosted bars wrapped individually in plastic wrap and then in a freezer bag for up to 3 months; thaw overnight in the refrigerator before frosting. To make ahead, bake and cool the bars, then wrap tightly and refrigerate for up to 2 days before frosting. Bring frosted bars to room temperature for 15 minutes before serving for the best texture.

Nutrition

Keywords: pumpkin bars, Martha Stewart pumpkin bars, pumpkin spice bars, cream cheese frosting, fall baking, pumpkin dessert, easy pumpkin bars, spiced pumpkin cake, autumn treats, baking with pumpkin

Find it online: https://marthadishes.com/martha-stewart-pumpkin-bars-recipe/