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Light Small-Batch Pumpkin Bars with Maple Cream Cheese Frosting

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These light small-batch pumpkin bars are perfectly portioned for when you want something sweet but don’t want a whole sheet pan staring at you from the counter for days. They’re tender, spiced, and topped with a silky maple cream cheese frosting that came from a happy accident.

Ingredients

Scale
  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60g) plain Greek yogurt (full-fat or 2%)
  • 1 large egg, at room temperature
  • 2 tablespoons melted coconut oil or vegetable oil
  • 1/2 teaspoon vanilla extract
  • 4 ounces (113g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line an 8×4-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment with cooking spray.
  2. In a medium bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a small bowl, whisk the pumpkin puree, Greek yogurt, egg, melted coconut oil, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula until just combined. A few streaks of flour are okay.
  5. Scrape the batter into the prepared loaf pan and spread evenly.
  6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Cool in the pan on a wire rack for 10 minutes, then lift out and cool completely.
  7. While the bars cool, beat the softened cream cheese with a hand mixer until smooth, about 2 minutes. Add powdered sugar, maple syrup, vanilla, and a pinch of salt. Beat on low until combined, then on medium-high for 2 minutes until light and fluffy.
  8. Spread the frosting evenly over the cooled bars. Slice into 6 even bars.

Notes

Don’t skip the parchment paper for easy removal. Make sure cream cheese is truly softened to avoid lumpy frosting. For gluten-free, use a 1:1 gluten-free baking blend. For dairy-free, use dairy-free cream cheese and replace Greek yogurt with unsweetened applesauce. Bars can be stored 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://zorbmeal.com/light-small-batch-pumpkin-bars-with-maple-cream-cheese-frosting/