Pumpkin Bars with Cream Cheese Frosting
These pumpkin bars with cream cheese frosting are my go-to dessert when fall arrives. They’re so moist and loaded with cozy spices that make your kitchen smell amazing. I skip the fuss of making pumpkin pie and whip up these bars instead.
My family fights over the last piece every single time! The tangy frosting paired with sweet pumpkin? Pure magic. You need to try these ASAP.
Ingredients Do You Need?
Let me break down what goes into these beauties. Scroll down to the recipe card for measurements!
For the Pumpkin Bars:
- All-Purpose Flour: This creates structure so your bars don’t fall apart when you cut them up.
- Pumpkin Puree: Grab the plain stuff, not pie filling. It gives you that real pumpkin taste.
- Granulated Sugar: Makes everything sweet and helps get that soft, cake-like feel we’re after here.
- Vegetable Oil: This keeps your bars super moist without any greasiness. Canola works great, too.
- Eggs: They hold everything together and make the bars rich. You’ll get a nice rise too.
- Baking Powder: Teams up with baking soda to make your bars fluffy instead of flat.
- Cinnamon and Nutmeg: These warm spices give you those cozy fall vibes and make the pumpkin flavor really pop in every bite.
For the Cream Cheese Frosting: You’ll need softened cream cheese and butter for that silky texture. Plus, powdered sugar for sweetness and vanilla extract to bring out all the flavors and balance the tanginess perfectly.
How to Make Pumpkin Bars with Cream Cheese Frosting?
Trust me, these come together so easily. Just follow along and you’ll have amazing bars in no time.
Step 1: Prepare Your Pan and Oven
Turn your oven to 350°F and grab your 9×13-inch pan. Grease it really well with butter or spray, then line it with parchment paper.
Step 2: Mix the Dry Ingredients
Grab a bowl and whisk together 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon nutmeg, and ½ teaspoon salt. Set it aside.
Step 3: Combine Wet Ingredients
Crack 4 eggs into another bowl. Add 2 cups sugar, 1 cup oil, and 15 ounces pumpkin puree. Beat everything together until smooth—takes about 2 minutes.
Step 4: Create the Batter
Pour your dry ingredients into the wet ingredients. Fold gently until just mixed. A few lumps are totally fine! Overmixing makes dense bars.
Step 5: Bake the Bars
Dump your batter into the pan and spread it out evenly. Bake for 25-30 minutes. Stick a toothpick in the middle—it should come out clean. Let them cool completely.
Step 6: Make the Cream Cheese Frosting
Toss 8 ounces softened cream cheese and ½ cup softened butter in your mixer. Beat for 3 minutes until fluffy. Slowly add 4 cups powdered sugar and 1 teaspoon vanilla.
Step 7: Frost and Serve
Spread that gorgeous frosting all over your cooled bars with a spatula. Slice into 24 squares and dig in! You can also chill them first if you want.
Tips for the Best Pumpkin Bars
Want bakery-quality bars? These tricks will get you there every time.
- Room Temperature Ingredients: Take your eggs, cream cheese, and butter out early. Everything mixes better when it’s not cold.
- Watch Your Timer: Start checking at 25 minutes. Nobody wants dry, overbaked bars when they could be moist and perfect.
- Cool completely: Frosting melts on warm bars, creating a mess instead of a beautiful, smooth frosting layer.
- Sift That Sugar: Takes 30 seconds, and your frosting will be silky smooth instead of lumpy. Worth it!
- Parchment Paper Magic: Seriously, this makes getting bars out of the pan SO much easier. No broken pieces here.
Variations and Substitutions
Make these bars your own! Here are some fun ways to switch things up.
- Spice It Up: Toss in ½ teaspoon ginger and ¼ teaspoon cloves. Your bars will taste even more complex and cozy.
- Add Nuts: Fold in 1 cup chopped pecans or walnuts. The crunch against that soft bar texture? Chef’s kiss.
- Maple Frosting: Swap vanilla for maple extract in your frosting. Hello, autumn flavor bomb!
- Gluten-Free Option: Use a 1:1 gluten-free flour blend. The texture stays just as moist and delicious.
- Less Sweet: Cut the sugar down to 1½ cups if you prefer things less sweet. Still tastes great!
Make-Ahead and Storage Tips
- Make-Ahead: Bake your bars up to 2 days early. Keep them unfrosted in a container at room temperature, then frost right before serving. You can also make the frosting 3 days ahead and keep it in the fridge.
- Room Temperature Storage: Frosted bars stay fresh for 2 days when covered. Just make sure your kitchen isn’t super hot.
- Refrigerator Storage: Pop frosted bars in a container and refrigerate for up to 5 days. Take them out 30 minutes before serving so they come back to room temperature and taste better.
Recipe FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
Nope, pie filling has extra spices and sugar already mixed in. Your bars will end up way too sweet.
Why are my bars dense and heavy?
You probably mixed the batter too much. That develops gluten and makes things dense. Mix just until combined.
Can I freeze pumpkin bars with cream cheese frosting?
Freeze the bars without frosting for up to 3 months. Thaw them out, then add fresh frosting. It doesn’t freeze well.
How do I know when the bars are done baking?
Stick a toothpick in the center. You want a few moist crumbs on it, not wet batter.
Can I make this recipe in a different pan size?
Sure! Use two 8×8-inch pans instead. Just bake for 20-25 minutes and check with a toothpick.
Why is my cream cheese frosting runny?
Your cream cheese or butter was too warm. Or you didn’t add enough powdered sugar. Chill it for 30 minutes.
Pumpkin Bars with Cream Cheese Frosting
Ingredients
For the Pumpkin Bars:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- 4 large eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 15 ounces pumpkin puree one can
For the Cream Cheese Frosting:
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Equipment
- 9×13-inch baking pan
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
Instructions
- Preheat and prepare: Turn your oven to 350°F. Grease your 9×13-inch pan really well, then line the bottom with parchment paper for easy removal.
- Mix dry ingredients: Whisk together 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon nutmeg, ¼ teaspoon ginger, and ½ teaspoon salt in one bowl.
- Combine wet ingredients: Beat 4 eggs, 2 cups sugar, 1 cup oil, and 15 ounces pumpkin puree with your mixer until everything looks smooth and well combined.
- Create batter: Add your dry ingredients to the wet mixture. Fold gently until just combined. Don't worry about a few small lumps—they're fine!
- Bake: Pour batter into your prepared pan and spread evenly across the bottom. Bake for 25-30 minutes until a toothpick poked in the center comes out clean.
- Cool completely: Take the pan out and let your bars cool on a wire rack for at least 1 hour. This step is important for frosting!
- Make frosting: Beat 8 ounces softened cream cheese and ½ cup softened butter for about 3 minutes until light and fluffy in your mixer bowl.
- Add sugar and vanilla: Gradually beat in 4 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt until your frosting looks smooth and creamy.
- Frost bars: Spread your cream cheese frosting over the completely cooled bars using a spatula. Make it as smooth or swoopy as you like!
- Cut and serve: Cut your bars into 24 squares with a sharp knife. Wipe the blade between cuts for neat edges. ENJOY!!!
Notes
- Use pure pumpkin puree only, not pie filling. Pie filling has added sugar and spices that will throw off the recipe balance.
- Let your cream cheese and butter sit out for at least an hour before making frosting. Cold ingredients create lumpy frosting that’s hard to spread.
- Cool your bars completely before frosting them. If they’re even slightly warm, your frosting will melt and slide right off the top.
- Keep frosted bars in the fridge for up to 5 days in a sealed container. Just take them out 30 minutes early to warm up.
- Chill frosted bars for 30 minutes before cutting if you want super clean slices. Wipe your knife between cuts for the neatest squares.
