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Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting

Moist pumpkin bars packed with warm spices and topped with tangy cream cheese frosting. These are perfect for potlucks, weekend baking, or whenever you need a crowd-pleasing fall dessert!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24 Slices
Calories 285 kcal

Equipment

  • 9x13-inch baking pan
  • Electric mixer
  • Mixing bowls
  • Whisk
  • Spatula

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

Instructions
 

  • Preheat and prepare: Turn your oven to 350°F. Grease your 9x13-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.