Pumpkin Bars with Cream Cheese Frosting Recipe

Introduction

Pumpkin bars with cream cheese frosting are a quintessential fall dessert, combining moist, spiced pumpkin cake with a rich, tangy frosting that’s perfect for holiday gatherings, potlucks, or cozy family treats. Rooted in American baking traditions, these bars are easy to make, requiring simple ingredients and minimal effort, making them ideal for bakers of all levels. Their warm spices and creamy topping create a crowd-pleasing balance of flavors. This recipe delivers classic pumpkin bars, customizable for dietary needs, great for sharing or gifting during the autumn season.

Ingredients

Pumpkin Bars:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 4 large eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil (or canola oil)
• 1 (15 oz) can pure pumpkin puree (not pie filling)
• 1 tsp vanilla extract

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 tsp vanilla extract
• Optional: 1-2 tsp milk (to adjust consistency)
• Optional: 1/4 tsp ground cinnamon or chopped pecans, for garnish

Step-by-Step Process

1. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan or line with parchment paper, leaving an overhang for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
3. Mix Wet Ingredients: In a large bowl, whisk eggs, granulated sugar, oil, pumpkin puree, and vanilla extract until smooth and well combined.
4. Combine and Bake: Gradually add dry ingredients to wet ingredients, stirring until just combined (do not overmix). Spread batter evenly in the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan on a wire rack, about 1 hour.
5. Make Frosting: In a large bowl, use a hand mixer or stand mixer to beat cream cheese and butter until smooth and creamy, about 2 minutes. Gradually add powdered sugar, beating until fluffy, about 2-3 minutes. Add vanilla extract and beat until combined. If frosting is too thick, add 1-2 tsp milk to reach a spreadable consistency.
6. Frost and Serve: Spread frosting evenly over cooled bars. Optional: Sprinkle with cinnamon or chopped pecans for garnish. Cut into 24 bars (6 rows by 4 columns). Serve at room temperature or chilled.

Tips for Better Pumpkin Bars

• Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
• Ensure cream cheese and butter are softened for smooth frosting; leave at room temperature for 30-60 minutes.
• Don’t overmix batter to keep bars tender and moist.
• Check doneness early; overbaking can dry out the bars.
• Cool bars completely before frosting to prevent melting.
• Sift powdered sugar for lump-free frosting.
• Use a jelly roll pan for the right thickness; a 13×9-inch pan works but yields thicker bars with longer baking time (30-35 minutes).
• Chill frosted bars for cleaner cuts when slicing.

Variations and Customization

• Pumpkin Chocolate Chip Bars: Fold 1 cup semi-sweet chocolate chips into the batter before baking.
• Gluten-Free Pumpkin Bars: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Vegan Pumpkin Bars: Replace eggs with 1 cup mashed banana or 4 tbsp flaxseed mixed with 12 tbsp water; use vegan cream cheese and butter for frosting.
• Spiced Pumpkin Bars: Add 1/2 tsp allspice or cardamom to the batter.
• Nutty Pumpkin Bars: Mix 1/2 cup chopped walnuts or pecans into the batter or sprinkle on frosting.
• Maple Cream Cheese Frosting: Add 2 tbsp maple syrup to the frosting for a fall twist.
• Low-Sugar Pumpkin Bars: Reduce granulated sugar to 1 1/4 cups and powdered sugar to 2 cups.
• Pumpkin Bar Cupcakes: Bake batter in muffin tins for 18-22 minutes; yields about 24 cupcakes.

Storage and Serving Tips

• Store unfrosted bars in an airtight container at room temperature for up to 2 days or in the fridge for 5 days.
• Store frosted bars in an airtight container in the fridge for up to 5 days due to the cream cheese frosting.
• Freeze unfrosted bars, wrapped tightly in plastic wrap and foil, for up to 3 months; thaw at room temperature before frosting.
• Serve at room temperature for soft texture or chilled for firmer bars.
• Use leftovers as a trifle base, layered with whipped cream and caramel sauce.
• Keep frosted bars refrigerated until serving; let sit at room temperature for 15 minutes for best flavor.
• Avoid leaving frosted bars at room temperature for more than 2 hours.
• Pair with hot coffee, chai tea, or mulled cider for a cozy fall dessert.

Nutritional Information

Based on 24 servings (1 bar each, without optional garnishes):

• Calories: 260 kcal
• Total Fat: 14g
• Saturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 45mg
• Sodium: 160mg
• Total Carbohydrates: 32g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 3g
• Vitamin A: 60% Daily Value
• Vitamin C: 2% Daily Value
• Calcium: 4% Daily Value
• Iron: 6% Daily Value

Note: Nutritional values vary based on ingredient brands and optional add-ins. This dessert is high in sugar and fat due to the frosting and oil. For dietary needs, try vegan or gluten-free variations. Its vitamin A content from pumpkin adds a nutritional boost.

Conclusion

This pumpkin bars with cream cheese frosting recipe delivers a moist, spiced dessert that’s perfect for fall celebrations or cozy nights. Its easy preparation and rich flavors make it a favorite for home bakers. The tender bars and creamy frosting create a versatile, crowd-pleasing treat. This recipe is sure to become a seasonal staple, cherished for its warmth and indulgent taste.

Pumpkin Bars with Cream Cheese Frosting Recipe

Moist, spiced pumpkin bars with tangy cream cheese frosting, ideal for fall desserts or gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Cooling 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings 24

Ingredients

  

• Pumpkin Bars:
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• 4 large eggs
• 1 ⅔ cups granulated sugar
• 1 cup vegetable oil
• 1 15 oz can pure pumpkin puree
• 1 tsp vanilla extract
• Cream Cheese Frosting:
• 8 oz cream cheese softened
• ½ cup unsalted butter softened
• 3 cups powdered sugar sifted
• 1 tsp vanilla extract
• Optional: 1-2 tsp milk
• Optional: 1/4 tsp ground cinnamon or chopped pecans

Instructions

 

• Preheat oven to 350°F; grease or line a 15x10-inch jelly roll pan.
• Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
• Whisk eggs, sugar, oil, pumpkin, and vanilla; add dry ingredients and mix until combined.
• Spread batter in pan; bake 25-30 minutes until a toothpick is clean. Cool completely.
• Beat cream cheese and butter; add powdered sugar and vanilla, beating until fluffy. Add milk if needed.
• Spread frosting over cooled bars; garnish with optional cinnamon or pecans. Cut into 24 bars.

Notes

• Use pure pumpkin puree, not pie filling.
• Cool bars fully before frosting.
• Store frosted bars in the fridge.
• Serve with coffee or cider.