Pumpkin Bars with Salted Caramel Cream Cheese Frosting
Perfect pumpkin bars with an irresistible salted caramel cream cheese frosting - there's no better fall treat!
Servings: 15 bars
Calories: 355kcal
Ingredients
- 4 eggs
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 1 15 oz can pure pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
for the cream cheese frosting:
- 1 8 oz brick cream cheese, softened at room temperature
- ½ cup butter at room temperature
- 2-3 cups powdered sugar
- ½ cup caramel sauce
- 1 teaspoon sea salt
Instructions
To make the pumpkin bars:
- Preheat oven to 350 degrees F.
- Grease 9x13" baking dish with cooking spray. Set aside.
- In a large bowl with electric mixer, beat together the eggs, sugar, oil, applesauce, and pumpkin puree.
- In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Slowly add dry ingredients to wet ingredients, mixing in low until just combined.
- Pour into prepared pan and bake in preheated oven for 28-32 minutes, until toothpick comes out of the middle clean.
- Let cool completely.
To make the frosting:
- In bowl with electric mixer, beat together the cream cheese and butter until smooth, about 1-2 minutes.
- Add powdered sugar, 1 cup at a time, until smooth.
- Add caramel and sea salt, mixing until combined.
- Spread frosting on top of cooled pumpkin bars.
- Cut into squares and enjoy!
Notes
- Be sure to use room temperature cream cheese and butter when making the frosting.
- Cool the bars completely before frosting.
- Store leftovers covered in the refrigerator for up to 5 days.
Nutrition
Calories: 355kcal | Carbohydrates: 58g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 524mg | Potassium: 181mg | Fiber: 2g | Sugar: 42g | Vitamin A: 4878IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg