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Best Easy Iced Pumpkin Spice Coffee Cake Bars

pumpkin spice coffee cake bars - featured image
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These tender pumpkin spice coffee cake bars are topped with a thick cream cheese icing and come together in about 45 minutes. Perfect for fall brunches, potlucks, or a cozy morning with coffee.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two opposite sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy.
  4. Whisk in eggs one at a time, then stir in vanilla extract.
  5. Add pumpkin puree and whisk until batter is smooth and uniform.
  6. Fold the dry ingredients into the wet ingredients using a rubber spatula, stirring just until no streaks of flour remain. Do not overmix.
  7. Pour batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  8. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pan on a wire rack (at least 1 hour).
  9. For the icing: Beat softened cream cheese and butter with an electric hand mixer until smooth and creamy, about 2 minutes. Add sifted powdered sugar and vanilla, beat on low until combined, then increase to medium and beat for 1 minute until fluffy. Add 1 tablespoon milk and beat; add another tablespoon if needed for pourable consistency.
  10. Pour icing over cooled bars and spread evenly. Let set for 15–20 minutes before slicing.
  11. Use parchment overhang to lift bars out of pan. Cut into 16 squares, wiping knife clean between cuts.

Notes

Don’t overmix the batter to avoid dense bars. Ensure bars are completely cool before icing to prevent melting. For a dairy-free version, use plant-based butter and vegan cream cheese. Bars taste even better the next day.

Nutrition

Keywords: pumpkin spice, coffee cake bars, fall dessert, cream cheese icing, easy pumpkin bars

Find it online: https://eliplate.com/best-easy-iced-pumpkin-spice-coffee-cake-bars/