Vanilla Pumpkin Spice Bars

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The warm spices and comforting autumn flavors in these frosted cakey bars are made even more aromatic with Heilala Vanilla.

Vanilla Pumpkin Spice Bars
Makes 12 bars
  • 1 cup (220 grams) firmly packed light brown sugar
  • ¾ cup (170 grams) unsalted butter, melted
  • ⅓ cup (67 grams) granulated sugar
  • 1½ cups (366 grams) canned pumpkin
  • 3 large eggs (150 grams), room temperature
  • 1½ teaspoons (6 grams) Heilala Pumpkin Spice Vanilla Extract
  • 1½ cups (188 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ¾ teaspoon (3.75 grams) baking soda
  • ¾ teaspoon (2.25 grams) kosher salt
  • ¾ teaspoon (1.5 grams) ground cinnamon
  • ½ teaspoon (1 gram) ground nutmeg
  • ½ teaspoon (1 gram) ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • Pumpkin Spice Cream Cheese Frosting (recipe follows)
  • Garnish: ground cinnamon, finely chopped toasted pecans
  1. Preheat oven to 350°F (180°C). Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, whisk together brown sugar, melted butter, and granulated sugar until well combined. Add pumpkin, eggs, and Pumpkin Spice Vanilla Extract, stirring until combined.
  3. In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice. Gradually add flour mixture to sugar mixture, whisking just until combined. (Batter will be smooth.) Pour batter into prepared pan. Using a mini offset spatula, smooth batter into an even layer. Run the tip of a knife through batter to help release any large air bubbles. Tap pan on counter 2 to 3 times to level batter.
  4. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool completely in pan. Spread Pumpkin Spice Cream Cheese Frosting in an even layer on top of cooled bars. Cover and refrigerate until frosting is set, at least 30 minutes. Using excess parchment as handles, remove from pan, and cut into bars. Garnish with cinnamon and pecans, if desired.

Pumpkin Spice Cream Cheese Frosting
Makes about 3 cups
  • 8 ounces (226 grams) cream cheese, softened
  • ½ cup (113 grams) unsalted butter, softened
  • 1 teaspoon (4 grams) Heilala Pumpkin Spice Vanilla Extract
  • ¼ teaspoon kosher salt
  • 1 pound (454 grams) confectioners’ sugar
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium-low speed until smooth and creamy, about 1 minute. Add Pumpkin Spice Vanilla Extract and salt, and beat until combined. Reduce mixer speed to low, and slowly add confectioners’ sugar, beating until combined. Increase mixer speed to medium, and beat until fluffy, about 1 minute.


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