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Small Batch Pumpkin Bars

Course Dessert
Cuisine American
Keyword fall dessert for two, pumpkin bars, pumpkin cream cheese bars, small batch pumpkin bars
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings 4 bars
A small pumpkin cake bakes in a 5-inch dish and is topped with cream cheese frosting, then cut into four bars.

Ingredients

Pumpkin cake

  • 1 large egg
  • 6 tablespoons sugar
  • ¼ cup vegetable or other neutral oil
  • 3 ounces canned pumpkin puree
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt

Cream cheese frosting

  • 2 ounces softened cream cheese
  • 2 tablespoons softened salted butter
  • ½ cup powdered sugar
  • ¼ teaspoon vanilla extract

Directions

  • Heat the oven to 350°F and butter a 5-inch square baking dish.
  • Beat the egg, sugar, oil, and pumpkin puree until smooth. In a separate bowl, whisk the flour, baking powder, cinnamon, baking soda, and salt.
  • Stir the dry mixture into the wet mixture just until combined. Do not overmix.
  • Spread the batter in the dish. Bake for 25 to 28 minutes, until the cake springs back and a skewer comes out clean. Cool completely.
  • For the frosting, beat the cream cheese, butter, powdered sugar, and vanilla until creamy.
  • Spread the frosting over the cold cake and cut it into 4 bars.

Nutrition

Serving: 124g | Calories: 441kcal | Carbohydrates: 49g | Protein: 4.9g | Fat: 26g | Saturated Fat: 9.2g | Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 329mg | Potassium: 106mg | Fiber: 1.2g | Sugar: 35g | Vitamin A: 3736IU | Vitamin C: 0.9mg | Calcium: 70mg | Iron: 1.4mg

Nutrition is an estimate per serving from USDA FoodData Central, for 4 bars; ¼ cup vegetable or other neutral oil (the first choice counted), canned pumpkin puree counted as canned pumpkin, no salt added. Brands and portions vary, so use it only as an approximation.