Pumpkin Bars with Cream Cheese Frosting
These soft and moist pumpkin bars are filled with warm fall spices and topped with smooth, tangy cream cheese frosting. Easy to make in one pan, this delicious pumpkin dessert is perfect for Halloween, Thanksgiving, potlucks, and cozy autumn gatherings.
Ingredients
For the Pumpkin Bars
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
For the Cream Cheese Frosting
- 8 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon optional, for garnish
Instructions
- Prepare the Baking Pan: Preheat the oven to 350°F (177°C). Lightly grease a 9-by-13-inch baking pan or line it with parchment paper. Gather and measure the ingredients before starting.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and evenly combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt until evenly distributed.
- Make the Batter: Gradually add the dry ingredients to the wet mixture. Stir gently until no large streaks of flour remain, taking care not to overmix. Spread the batter evenly into the prepared baking pan.
- Bake the Pumpkin Bars: Bake at 350°F (177°C) for approximately 22–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Place the pan on a wire rack and let the bars cool completely.
- Prepare the Cream Cheese Frosting: Beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, then mix in the vanilla extract. Beat until the frosting is fluffy and spreadable.
- Frost and Slice: Spread the cream cheese frosting evenly over the completely cooled pumpkin bars. Sprinkle with a little ground cinnamon if desired. Slice into 12 squares and serve. Refrigerate leftovers in an airtight container.
Notes
- Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling.
- Room-temperature ingredients: Eggs, cream cheese, and butter blend more smoothly when brought to room temperature.
- Avoid overmixing: Mix the batter only until the ingredients are combined to keep the bars tender.
- Cool completely: Allow the bars to cool fully before frosting to prevent the cream cheese topping from melting.
- Neat slices: Chill the frosted bars before cutting and wipe the knife between slices.
- Refrigeration: Store in an airtight container in the refrigerator for 3–4 days.
- Freezing: Freeze individual portions for up to 3 months for best quality.
- Serving: Enjoy chilled or let a piece sit briefly at room temperature before serving.
Nutrition Facts
- Calories: 360 kcal
- Protein: 4 g
- Total Fat: 20 g
- Saturated Fat: 6 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Sugar: 32 g
- Sodium: 190 mg
- Cholesterol: 55 mg
Note: These are approximate nutrition values per bar. Actual values depend on ingredient brands, portion sizes, and the amount of frosting used.