Pumpkin Bars With Cream Cheese Frosting

Pumpkin Bars With Cream Cheese Frosting

Description

These moist and tender pumpkin bars are packed with warm autumn spices and topped with a rich, tangy cream cheese frosting. They’re the perfect treat for fall gatherings, Thanksgiving dessert tables, or simply enjoying with a cup of coffee. The soft pumpkin base and creamy topping make them irresistible.

Ingredients

For the 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 cloves (optional for extra spice)

• 4 large eggs

• 1 2/3 cups granulated sugar

• 1 cup vegetable oil (or melted butter for richer flavor)

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)

• 2 tsp vanilla extract

For the Cream Cheese Frosting

• 8 oz cream cheese, softened

• 1/2 cup unsalted butter, softened

• 3–4 cups powdered sugar (depending on desired sweetness and consistency)

• 1 tsp vanilla extract

• Pinch of salt

Instructions

Make the Pumpkin Bars

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.

2. Mix dry ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

3. Beat wet ingredients – In a large mixing bowl, beat the eggs, sugar, oil, pumpkin puree, and vanilla until smooth and well combined.

4. Combine – Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

5. Bake – Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

6. Cool completely before frosting.

Make the Cream Cheese Frosting

7. In a large bowl, beat the cream cheese and butter until creamy and smooth.

8. Add powdered sugar gradually, beating until fully incorporated and fluffy.

9. Mix in vanilla extract and a pinch of salt.

Assemble

10. Spread the cream cheese frosting evenly over cooled pumpkin bars.

11. Slice into squares or rectangles and serve.

Equipment

• 9×13-inch baking pan

• Mixing bowls (medium & large)

• Hand mixer or stand mixer

• Measuring cups & spoons

• Whisk & spatula

• Parchment paper (optional)

Prep Time: 15 minutes

Cook Time: 25–30 minutes

Total Time: 40–45 minutes

Serving Size: About 24 bars

Pumpkin Bars With Cream Cheese Frosting

These moist and tender pumpkin bars are packed with warm autumn spices and topped with a rich, tangy cream cheese frosting. They’re the perfect treat for fall gatherings, Thanksgiving dessert tables, or simply enjoying with a cup of coffee. The soft pumpkin base and creamy topping make them irresistible.

Print Recipe

Prep Time:15 minutes mins

Cook Time:30 minutes mins

Total Time:45 minutes mins

Equipment

• 9×13-inch baking pan
• Mixing bowls (medium & large)
• Hand mixer or stand mixer
• Measuring cups & spoons
• Whisk & spatula
• Parchment paper (optional)

Ingredients

• For the 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 cloves optional for extra spice
• 4 large eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil or melted butter for richer flavor
• 1 can 15 oz pumpkin puree (not pumpkin pie filling)
• 2 tsp vanilla extract
• For the Cream Cheese Frosting
• 8 oz cream cheese softened
• 1/2 cup unsalted butter softened
• 3 –4 cups powdered sugar depending on desired sweetness and consistency
• 1 tsp vanilla extract
• Pinch of salt

Instructions

• Make the Pumpkin Bars
• Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line with parchment paper.
• Mix dry ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
• Beat wet ingredients – In a large mixing bowl, beat the eggs, sugar, oil, pumpkin puree, and vanilla until smooth and well combined.
• Combine – Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Bake – Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
• Cool completely before frosting.
• Make the Cream Cheese Frosting
• In a large bowl, beat the cream cheese and butter until creamy and smooth.
• Add powdered sugar gradually, beating until fully incorporated and fluffy.
• Mix in vanilla extract and a pinch of salt.
• Assemble
• Spread the cream cheese frosting evenly over cooled pumpkin bars.
• Slice into squares or rectangles and serve.

Servings: 24 bars

10 Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned pumpkin puree?
   Yes! Just roast, mash, and strain fresh pumpkin to remove excess water before using.

2. Can I make these bars gluten-free?
   Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

3. Do I have to use oil, or can I substitute butter?
   You can use melted butter for a richer flavor, but oil gives the bars more moisture.

4. Can I make them ahead of time?
   Absolutely. You can bake the bars a day in advance, store them unfrosted, and frost before serving.

5. Can I freeze pumpkin bars?
   Yes, but for best texture, freeze them unfrosted. Add frosting after thawing.

6. What type of cream cheese works best for the frosting?
   Use full-fat brick cream cheese for the richest flavor and best consistency. Avoid whipped or spreadable cream cheese.

7. Can I double the recipe?
   Yes, just bake in two 9×13-inch pans or a larger sheet pan, adjusting bake time as needed.

8. My bars came out dense. What happened?
   Overmixing the batter or using too much flour can make them dense. Measure flour correctly and mix only until combined.

9. Can I reduce the sugar in the bars?
   Yes, you can cut up to 1/3 cup sugar without affecting texture too much.

10. Can I make these without frosting?
    Yes, they’re still delicious unfrosted like a soft pumpkin snack cake.

How To Store Pumpkin Bars With Cream Cheese Frosting

• At Room Temperature:
  Because of the cream cheese frosting, these bars should not sit out for more than 2 hours.

• In the Refrigerator:
  Store bars in an airtight container for up to 5 days. Let them come to room temperature before serving for the best flavor and texture.

• In the Freezer (Unfrosted):
  Wrap unfrosted bars tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight before frosting.

• In the Freezer (Frosted):
  Place bars in a single layer on a baking sheet to freeze until solid, then transfer to an airtight container with parchment between layers. Freeze for up to 2 months. Thaw in the refrigerator.