Just thinking about these pumpkin bars with cream cheese frosting puts me in the mood for fall.
Then again, I’m literally ALWAYS in the mood for fall.
And these sweet treats, with their light spice and tangy frosting, are a totally drool-worthy and decadent way to usher in the spooky season.
That said, I enjoy these babies year-round. (Thank you, canned pumpkin!)
Why You’ll Love These Pumpkin Bars with Cream Cheese Frosting
Spectacularly Simple: There’s nothing tricky about this recipe. It uses readily available ingredients and has easy-to-follow steps, so anyone can make them!
Make-Ahead Friendly: You can prepare the bars in advance and store them for several days, making them convenient for parties and other events.
Autumn Indulgence: Pumpkin bars capture the essence of fall in every bite. They’re the perfect seasonal treat for cozy gatherings or festive occasions.
Ingredients
- Pumpkin Puree: The star ingredient that provides a quintessential fall flavor. It’s also a key ingredient for adding moisture to the bars.
- Large Eggs: They make the bars tender and hold all the ingredients together.
- Granulated and Brown Sugar: To sweeten the pumpkin and complement the cinnamon.
- Vegetable Oil: For an ultra moist, luscious crumb.
- All-Purpose Flour: Provides stability and a foundation for the bars.
- Baking Powder & Baking Soda: Leavening agents that help it rise. I used both since the pumpkin makes the batter quite thick.
- Ground Cinnamon: It transforms plain old pumpkin into “pumpkin spice” with warmth, coziness, and a delightful aroma.
- Salt: A small but powerful flavor enhancer.
- Cream Cheese Frosting: A simple blend of cream cheese, butter, vanilla, and powdered sugar – aka, the perfect, tangy finishing touch.
How to Make Pumpkin Bars with Cream Cheese Frosting
There’s something magical about the combination of warm pumpkin spices and sweet, tangy cream cheese, don’t you think?
I love how these bars strike the perfect balance between cake-like softness and a slightly dense, moist texture. Trust me, one isn’t enough!
Luckily, you can prepare these perfect pumpkin bars in just a few steps (and it’s really easy to double the recipe).
1. PREP. Preheat the oven to 350 degrees Fahrenheit (175°C) and grease and line a 9×13-inch baking dish with parchment paper.
2. MIX. Beat the eggs with the sugars, oil, pumpkin puree, and vanilla. In a separate bowl, whisk the flour, baking powder, cinnamon, baking soda, and salt until well blended.
3. COMBINE. Slowly add the dry ingredients to the pumpkin mixture. Stir by hand until just barely combined.
4. BAKE. Pour the batter into the prepared pan and bake for 30 to 35 minutes or until an inserted toothpick comes out mostly clean. Set aside to cool
5. FROSTING. Beat the cream cheese, butter, and vanilla with an electric mixer until smooth. Slowly add the sugar, mixing gently until the frosting is lump-free.
6. SERVE. Spread the frosting over the cooled bars, chill until set, then slice and enjoy!
Tips for the Best Pumpkin Bars with Cream Cheese Frosting
These bad boys are so straightforward, you can whip them up for any last-minute gathering or sudden craving.
And with these tips, they’re easier than ever to recreate:
- Use room-temperature ingredients. This is especially important for the eggs and cream cheese for easier mixing. This is a pretty standard tip for most baked dessert recipes.
- Be sure to get pumpkin puree. It’s easy to accidentally grab pumpkin pie filling instead, but the two are NOT the same thing. Stick strictly to pumpkin puree for this one.
- Don’t overmix. I usually mix this all by hand. But if you prefer to use a mixer, only do so with the wet ingredients. Use a spatula to stir in the flour.
- Cool completely. It’s tempting to rush and frost these guys so you can eat them sooner. Don’t do it, though. They need to cool completely. Otherwise, the heat from the bars will melt the frosting when you add it.
- Try variations. Swap the oil for applesauce or add 1/2 cup chocolate chips, chopped nuts, or dried fruit.
- Frosting swaps. Cream cheese is classic, but these are yummy with cinnamon frosting, maple syrup buttercream, and even chocolate frosting!
How to Store
These yummy pumpkin bars have the perfect balance of sweetness and spice.
And that cream cheese frosting is simply irresistible. I may have snuck a few extra spoonfuls straight from the bowl!
But that’s not all! They store well and work as a make-ahead dessert.
To Store: Refrigerate the bars in an airtight container for up to 5 days. Let them warm to room temperature for 15 minutes before serving.
If making ahead, prep the cake and frosting, but store them separately (for 2-3 days) until ready to serve.
To Freeze: Wrap the unfrosted bars in plastic and foil and freeze for up to 3 months. Thaw in the fridge overnight and frost before serving.
More Dreamy Pumpkin Desserts to Try
Pumpkin Banana Muffins
Pumpkin Cream Cheese Muffins
Pumpkin Cream Pie
Pumpkin Cheesecake Bars
Pumpkin Bars with Cream Cheese Frosting
12
servings20
minutes35
minutes681
kcalJust thinking about these pumpkin bars with cream cheese frosting puts me in the mood for fall. And the taste? Be still, my flannel-loving heart!
Ingredients
- For the Pumpkin Bars
4 large eggs
1 cup granulated sugar
3/4 cup brown sugar
1 cup vegetable oil
1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
1 teaspoon vanilla
2 cups (240g) all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
- For the Cream Cheese Frosting
1 (8-ounce) block cream cheese, softened
1/2 cup unsalted butter, softened
2 teaspoons vanilla extract
2-3 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C). Grease and line a 9×13-inch baking dish with parchment paper. Set aside.
- Make the cake: In a large mixing bowl, whisk the eggs, sugars, oil, pumpkin puree, and vanilla until smooth and lump-free.
- In a separate bowl, whisk the flour, baking powder, cinnamon, baking soda, and salt until well blended. Add to the wet ingredients and mix gently by hand until just combined.
- Transfer the batter to the prepared baking dish, spreading it evenly to the edges. Bake for 30-35 minutes or until a toothpick inserted into the center of the bars comes out clean. Set aside to cool fully.
- Make the frosting: In a large bowl, beat the cream cheese and butter until smooth. Scrape the bottom and sides and slowly blend in 2 cups powdered sugar (1/2 cup at a time) and the vanilla. Add more sugar, as needed, until the desired consistency is reached.
- Spread the frosting evenly over the completely cooled bars, then chill for 20-30 minutes so it can firm up. Slice, serve, and enjoy!
Notes
- Use room-temperature ingredients for easy mixing.
- Let the bars cool completely before frosting them.
- Add 1/2 cup chopped nuts, dried fruit, or chocolate chips to the batter.
Everything looks scrumptious and can’t wait to try!
Be sure to come back and let us know how it goes!
You need to put a print button on here, I’ve tried to copy and print and it’s impossible!!!
Hi Karen!
If you scroll to the recipe card at the bottom of the post, you’ll see a PRINT button on the image, in the lower right corner, above the prep/cook times 🙂
I just made these bars and they are fantastic! I loved them without the icing but of course they have an extra sweetness with icing on them too. Either way, we loved them and thanks for sharing this recipe.
I’m a sucker for these, too, Rose! But then again, I’m a lover of all things pumpkin in the fall.
Hi,
Can these be made the day before and if so should they stay in the fridge?
Thanks
Hi, Nina!
So, these can stay in the fridge for up to 5 days. HOWEVER!
If you’re making them a day ahead, it’s best to prep the cake and frosting, but store them separately until you get ready to serve. 🙂
Can these be made gluten free with the just substitution of gluten free flour?
Hi, Debi!
Yes! That’s correct.
Simply replace the all-purpose flour with a gluten-free all-purpose flour blend. If your gluten-free flour doesn’t already include xanthan gum (most do), you can add 1/2 teaspoon to help with binding the ingredients.
Also, you may need to adjust the liquid slightly. Gluten-free flours often absorb more moisture, so if the batter seems too thick, add 1-2 tablespoons of milk or water. (Baking time may also need to be slightly longer for a similar reason.)
Finally, most vanilla extracts, baking powders, and pumpkin purees are naturally gluten-free. But SOME may be made by companies where cross-contamination is possible, so be sure to check that your ingredients are certified gluten-free. 🙂