Cinnamon cream cheese frosting makes every dessert irresistible. This creamy, sweet, and slightly tangy frosting is simple to whip up and takes just minutes. Perfect for pumpkin bars, it’s a flavor combination that’ll make your taste buds dance!
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Why You’ll Love Cinnamon Cream Cheese Frosting
This frosting isn’t just delicious; it’s also incredibly versatile. The rich cream cheese pairs beautifully with warm spices like cinnamon, creating a dreamy topping for cakes, cupcakes, and even cookies. Plus, it’s super easy to make, which means you’ll have more time to enjoy your dessert with family and friends.
Key Ingredients for Perfect Pumpkin Bars
The Base: Pumpkin and Sourdough Discard
Using canned pumpkin gives a moist texture and rich flavor to your bars. Combined with sourdough discard, you add a slight tanginess that balances perfectly with sweetness. Ensure you use 100% hydration sourdough discard for optimal results.
Sweeteners and Fat for Moisture
Brown sugar and granulated sugar work together to create a lovely sweetness. Meanwhile, the liquid coconut oil keeps the bars moist and tender. You’ll love the hint of coconut flavor that complements the warm spices.
Spices for Warmth
Cinnamon and pumpkin pie spice are the real stars here. They infuse the bars with that comforting autumn aroma. Just imagine the warm, inviting scent wafting through your kitchen as they bake!
The Star: Cream Cheese Frosting
Made with softened cream cheese and butter, the frosting is the cherry on top. The powdered sugar adds sweetness while a splash of cream can be added for extra fluffiness. The slight tang from the cream cheese enhances the overall flavor profile, making it utterly addictive.
Step-by-Step Guide to Making Pumpkin Bars
Mixing the Wet Ingredients
Start by preheating your oven to 350ºF. In a medium bowl, whisk together the canned pumpkin, sourdough discard, brown sugar, and granulated sugar until fully combined. Then, drizzle in the melted coconut oil, whisking until incorporated. Add the egg and vanilla extract, mixing until smooth.
Combining Wet and Dry for the Batter
In a separate small bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet mixture, being careful not to overmix. This will keep your bars tender and soft.
Baking the Pumpkin Bars
Pour the batter into a lined 8×8 metal pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the bars to cool in the pan for five minutes before transferring them to a wire rack to cool completely.
Preparing the Cinnamon Cream Cheese Frosting
While the bars cool, make your frosting. In a mixing bowl, whip the softened cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla extract. If the frosting is too thick, a splash of cream can be mixed in for a smoother texture.
Frosting the Cooled Bars
Once the pumpkin bars are completely cool, spread the luscious cinnamon cream cheese frosting over the top. The creamy frosting contrasts beautifully with the soft, moist cake beneath. Cut into squares and enjoy!
Tips for Success with Your Pumpkin Bars
Using Sourdough Discard Effectively
Make sure your sourdough discard is at 100% hydration for the best results. This helps keep the moisture balanced in your bars.
Choosing the Right Pumpkin Puree
Always opt for canned pumpkin puree instead of pumpkin pie filling. The latter is often sweetened and spiced, which can throw off the flavor of your bars.
Ensuring Frosting Smoothness
Make sure your cream cheese and butter are softened to room temperature. This will help you achieve a creamy, smooth frosting without lumps.
Storing Your Pumpkin Bars
Store any leftover pumpkin bars in an airtight container in the refrigerator for a few days. They can also be frozen for up to two months; just thaw them on the counter when you’re ready to enjoy.
Scaling the Recipe for Any Occasion
If you’re hosting a larger gathering, feel free to double the recipe to fill a 9×13 pan or quadruple it for a half sheet pan. Just remember to adjust your baking time slightly.
Related Recipes to try
- White Chocolate Cupcakes
- Easy Fireworks Cupcakes
- Ice Cream Cone Cupcakes
- Easter Cupcakes
- Lavender Cupcakes
- Lemon Poppyseed Cupcakes
FAQs
What ingredients do I need for cinnamon cream cheese frosting?
You will need cream cheese, butter, powdered sugar, vanilla extract, and a pinch of salt. Optionally, you can add a splash of cream for consistency.
How do I make cinnamon cream cheese frosting step by step?
Whip softened cream cheese and butter together, add powdered sugar, vanilla extract, and a pinch of salt. Mix until smooth and creamy, adding cream if needed.
Can I make cinnamon cream cheese frosting ahead of time?
Yes, you can prepare the frosting ahead of time. Store it in an airtight container in the refrigerator for up to three days.
How should I store leftover cinnamon cream cheese frosting?
Store leftover frosting in an airtight container in the refrigerator. It can last for up to a week. You may need to re-whip it before using again.
Conclusion
This cinnamon cream cheese frosting is a must-try, especially for your upcoming baking projects. For more delightful ideas, check out our Pinterest page for a treasure trove of recipes to inspire your next treats!
Cinnamon Cream Cheese Frosting: A Delightfully Sweet Indulgence
Equipment
- skillet
- baking sheet
- mixing bowl
- whisk
Ingredients
- 225 g canned pumpkin approx 1 cup
- 100 g sourdough discard 100% hydration, approx 1/2 cup
- 100 g brown sugar approx 1/2 cup
- 30 g granulated sugar approx 2 Tbsp
- 65 g liquid coconut oil approx 1/3 cup
- 1 large egg 50g
- 4 g vanilla extract approx 1 tsp
- 100 g all-purpose flour approx 3/4 cup
- 3 g baking powder approx 3/4 tsp
- 2 g baking soda approx 1/2 tsp
- 4 g cinnamon approx 1 tsp
- 4 g pumpkin pie spice approx 1 tsp
- 3 g salt approx 1/2 tsp
- 30 g cream cheese, softened approx 1 oz
- 55 g unsalted butter, softened approx 1/4 cup
- 120 g powdered sugar approx 1 cup
- 4 g vanilla extract approx 1 tsp
- Splash of cream optional
- Pinch of salt for frosting
Instructions
- Preheat oven to 350ºF. Line an 8×8 metal pan with parchment paper.
- In a medium bowl, whisk together canned pumpkin, sourdough discard, brown sugar, and granulated sugar until combined.
- Drizzle in melted coconut oil and whisk until incorporated. Add egg and vanilla extract, whisk until smooth.
- In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Add dry ingredients to wet ingredients and mix gently until just combined.
- Pour batter into prepared pan. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.
- Cool bars in pan for 5 minutes, then transfer to a wire rack to cool completely.
- While bars cool, whip softened cream cheese, butter, powdered sugar, vanilla extract, and salt until creamy. Add cream if needed for consistency.
- Spread frosting over cooled bars.
Notes
– Use canned pumpkin puree, not pumpkin pie filling. Homemade pumpkin requires draining and extra flour.
– Coconut oil must be liquid; melt if necessary. Room temperature ingredients help prevent solidification.
– Frosting ingredients should be softened before mixing.
– For larger batches: Double recipe for 9×13 pan. Quadruple recipe for half sheet pan (bake 28-30 mins).