These Pumpkin Bars with Cream Cheese Frosting are the ultimate fall treat! Soft, moist, and packed with warm spices, these bars capture all the cozy flavors of the season. Topped with a creamy, tangy cream cheese frosting, they’re a delightful dessert that’s perfect for holiday gatherings, potlucks, or just because! Easy to make and bursting with pumpkin flavor, these bars will quickly become a fall favorite in your home.
Why You’ll Love These Pumpkin Bars
- Moist & Soft: These bars are perfectly tender and moist, thanks to the pumpkin puree.
- Full of Fall Flavors: Cinnamon, nutmeg, and cloves add warm, cozy flavors to each bite.
- Cream Cheese Frosting: The tangy frosting complements the sweetness of the bars beautifully.
- Easy to Make: Simple ingredients and a straightforward recipe make this dessert beginner-friendly.
- Perfect for Sharing: Great for holiday gatherings, family get-togethers, or as a snack with your favorite fall beverage.
Ingredients
For the Pumpkin Bars
- 1 cup (200g / 0.44 lb) granulated sugar
- ½ cup (100g / 0.22 lb) brown sugar, packed
- 1 cup (240ml) vegetable oil (or melted butter for extra richness)
- 1 (15 oz / 425g) can pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- 1 ¾ cups (220g / 0.48 lb) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves (optional for extra warmth)
For the Cream Cheese Frosting
- 8 oz (225g) cream cheese, softened
- ½ cup (115g / 1 stick) unsalted butter, softened
- 2 cups (240g / 0.53 lb) powdered sugar
- 1 tsp vanilla extract
- Optional Garnish: Sprinkle of cinnamon or chopped nuts
Directions
Step 1: Preheat the Oven and Prepare the Pan
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Step 2: Make the Pumpkin Bar Batter
- Combine Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil (or melted butter) until well combined. Add the pumpkin puree and eggs, mixing until smooth. - Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined. Avoid overmixing to keep the bars tender.
Step 3: Bake the Pumpkin Bars
- Pour into the Pan:
Spread the batter evenly into the prepared 9×13-inch pan. - Bake:
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. - Cool:
Allow the bars to cool completely in the pan before frosting.
Step 4: Make the Cream Cheese Frosting
- Beat the Cream Cheese and Butter:
In a medium bowl, beat the softened cream cheese and butter until smooth and creamy. - Add the Sugar and Vanilla:
Gradually add the powdered sugar, beating until smooth. Mix in the vanilla extract until well combined.
Step 5: Frost and Serve
- Frost the Bars:
Spread the cream cheese frosting evenly over the cooled pumpkin bars. For a decorative touch, sprinkle a bit of cinnamon on top or add chopped nuts. - Slice and Serve:
Cut into squares and enjoy your delicious pumpkin bars with cream cheese frosting!
Notes
- Use Pure Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days. For the best flavor, bring to room temperature before serving.
- Make Ahead: You can bake the pumpkin bars a day ahead and frost them just before serving.
- Freezer-Friendly: The unfrosted bars can be frozen for up to 2 months. Wrap tightly in plastic wrap, then in foil. Thaw in the fridge overnight before frosting.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes, you can! Just make sure the homemade puree is well-drained and not too watery for the best texture.
Do I have to use cloves?
Cloves add a warm, spiced flavor, but you can skip them if you prefer a milder taste.
Can I use a different frosting?
Yes! If you’re not a fan of cream cheese frosting, you can use vanilla buttercream or even a simple glaze.
How do I keep the bars moist?
The pumpkin puree helps keep the bars moist, but storing them in an airtight container also helps. For added moisture, drizzle a little maple syrup over the frosting before serving.
What can I serve with pumpkin bars?
These bars pair well with a cup of coffee, chai tea, or even a warm apple cider.
Tips and Notes
- My Tip: For an extra boost of flavor, add a teaspoon of pumpkin pie spice in place of the individual spices.
- Pro Trick: To make cutting easier, chill the frosted bars in the fridge for about 20 minutes before slicing.
- Serving Suggestion: Serve these bars with a drizzle of caramel sauce or a dollop of whipped cream for an indulgent treat.
Variations
- Pumpkin Chocolate Chip Bars: Add ½ cup of mini chocolate chips to the batter for a chocolaty twist.
- Maple Cream Cheese Frosting: Add 1-2 tablespoons of maple syrup to the frosting for a delicious fall flavor.
- Nutty Pumpkin Bars: Fold in ½ cup of chopped walnuts or pecans for added crunch.
- Gluten-Free Pumpkin Bars: Use a 1:1 gluten-free flour blend to make these bars gluten-free.
- Spiced Pumpkin Bars: Add a teaspoon of pumpkin pie spice for an extra-spiced flavor.
Pumpkin Bars with Cream Cheese Frosting
These Pumpkin Bars with Cream Cheese Frosting are soft, moist, and full of warm spices. Topped with a smooth, tangy cream cheese frosting, they’re the perfect fall treat. Whether for a party, family gathering, or just a cozy snack, these bars are easy to make and deliciously satisfying!
Ingredients
For the Pumpkin Bars
- 2 cups 0.5 lb all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup 0.5 lb granulated sugar
- ½ cup 0.25 lb brown sugar
- 1 cup 0.24 L vegetable oil
- 4 large eggs
- 1 cup 0.24 L pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 oz 0.5 lb cream cheese, softened
- ½ cup 0.25 lb unsalted butter, softened
- 2 cups 0.5 lb powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper.
Step 2: Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
Step 3: Mix the Wet Ingredients
- In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil until smooth.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the pumpkin puree and vanilla extract until fully combined.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Step 5: Bake the Pumpkin Bars
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely in the pan before frosting.
Step 6: Make the Cream Cheese Frosting
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and mix until light and fluffy.
- Mix in the vanilla extract until fully incorporated.
Step 7: Frost and Serve
- Once the bars are completely cool, spread the cream cheese frosting evenly over the top.
- Cut into squares and serve. Enjoy!
Notes
- Storage: Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Freezer-Friendly: Freeze unfrosted bars for up to 2 months. Thaw and frost before serving.
- Add a Twist: Sprinkle chopped pecans or walnuts on top of the frosting for extra crunch.
- Serving Tip: These bars pair perfectly with a cup of coffee or tea for a cozy autumn treat.
Tried this recipe?Let us know how it was!
