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Pumpkin Spice Latte Bars with Maple Cream Cheese Frosting

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These cozy Pumpkin Spice Latte Bars combine pumpkin, espresso, and warm spices, topped with a silky maple cream cheese frosting. Perfect for fall gatherings, potlucks, or a comforting treat at home.

Ingredients

Scale
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs (room temperature)
  • 3/4 cup light brown sugar (packed)
  • 1/4 cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (or gluten-free all-purpose blend)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice (or a mix of cinnamon, ginger, nutmeg, and cloves)
  • 1 tablespoon instant espresso powder
  • Optional: 1/2 cup chopped pecans or walnuts
  • 4 ounces cream cheese (softened)
  • 2 tablespoons unsalted butter (softened)
  • 1/4 cup pure maple syrup
  • 1 cup powdered sugar (sifted)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and lightly grease the sides.
  2. In a large bowl, whisk together pumpkin puree, eggs, brown sugar, oil, and vanilla extract until smooth.
  3. In a separate bowl, sift together flour, baking powder, baking soda, salt, pumpkin pie spice, and espresso powder. Stir to combine.
  4. Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Mix just until combined. If using nuts or chocolate chips, gently fold them in now.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 22-28 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Remove from oven and place on a cooling rack. Let bars cool completely (about 30 minutes) before frosting.
  7. For the frosting: In a medium bowl, beat cream cheese and butter until smooth and creamy. Add maple syrup, powdered sugar, vanilla, and a pinch of salt. Beat until fluffy and thick, 2-3 minutes.
  8. Spread frosting evenly over cooled bars using an offset spatula or butter knife. For clean slices, refrigerate for 10-15 minutes before cutting.
  9. Lift bars out using parchment overhang, slice into 12 pieces, and serve.

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan cream cheese and butter. Toast nuts before adding for extra flavor. Chill bars before slicing for clean cuts. Bars taste even better on day two and can be frozen unfrosted for up to 2 months.

Nutrition

Keywords: pumpkin spice latte bars, maple cream cheese frosting, fall dessert, easy pumpkin bars, autumn baking, pumpkin bars, espresso, maple syrup, potluck dessert

Find it online: https://tomyumy.com/pumpkin-spice-latte-bars-recipe-easy-maple-frosted-fall-treats/