Pumpkin Bars with Cream Cheese Frosting {EASY!} Gonna Want Seconds

These pumpkin bars with cream cheese frosting are a moist, decadent pumpkin cake bar deliciously topped with a thick layer of cream cheese frosting, which might be one of the most perfect culinary creations ever! These bars are always a huge hit with kids and adults alike.

Fall is the time of the year when we typically pull out our pumpkin recipes for those cookie trays and swaps. I’m here to tell you if you’re a fan of all things pumpkin (like me) you’re gonna fall head over heels in love with these bars. These bars are one of the first fall treats that my kids ask me to make.

These are equally well suited to sever as a casual dessert or afterschool treat as they are on the holiday dessert buffet right next to a classic homemade pumpkin pie. I often bring them when we tailgate and they’re perfect for church suppers. Since they’re made in a standard half-sheet baking tray, there perfect for a crowd!

Try a few more of my favorite pumpkin recipes next time. I promise they won’t disappoint! Easy-peasy pumpkin dump cake, pumpkin bundt cake, pumpkin oatmeal cookies with a glorious cream cheese frosting.

Pumpkin Bars with Cream Cheese Frosting Ingredients

Baking Powder: This works as a leavening agent.
Flour: Use all-purpose flour. I like Gold Medal or Pillsbury. They both are considered moderate protein flours which are good for baking cookies and cakes.
Baking Soda: This is added to create an alkaline batter that promotes an even, uniform thickness from edge to center.
Salt: Salt is a flavor enhancer. Don’t skip it!
Spices: This recipe calls for delicious warm spices. Remember, spices are at their peak of flavor the first 6 months after opening.
Eggs: I use large eggs. It’s best to bring your eggs to room temperature so they incorporate properly into the batter. A quick way to warm up cold eggs straight out of the fridge: Place eggs in a large bowl, cover with warm tap water (not hot), and leave for 5 minutes. Wipe dry, then use per recipe.
Vanilla Extract: Use pure vanilla extract, not artificial, for the best flavor.
Vegetable Oil: Use a neutral-flavored vegetable oil.
Pumpkin: Use pumpkin puree. I like Libby best.

Tips

Canned Pumpkin: Be sure you grab canned pumpkin puree, not pumpkin pie mix! Pumpkin pie mix has other ingredients that will throw off the ratio of seasonings in your cake.
Do pumpkin bars with cream cheese frosting need to be refrigerated: All cakes with cream cheese frostings must be refrigerated within 2 hours (including prep time) after making.

How To Make Pumpkin Bars with Cream Cheese Frosting

Mix flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg in a small bowl. Set aside.
In a large bowl, beat together eggs, oil, sugar, and pumpkin.
Gradually add the dry ingredients to the egg mixture and blend well.
Pour the batter into an ungreased rimmed baking sheet and bake. Let cool completely.
Meanwhile, prepare to frost by beating together all frosting ingredients until smooth.
Frost cake. Store in the refrigerator.

***See the full instructions below.

Storing + Freezing + Make Ahead

How Long Can You Keep This In The Fridge? These bars will stay fresh and yummy in the fridge for up to 3 days but they’ll get gobbled up way before then. You should also keep them sealed tightly with cling wrap or the cakey deliciousness may dry out.
Can You Freeze This? You sure can! According to food handling guidelines, these pumpkin bars will hold up great in the freezer for 3 months. You could also freeze them unfrosted for 4-6 months. Slow thaw overnight or for a couple of hours in the fridge.
Make-Ahead Tips: If you don’t want to freeze, you can make the pumpkin bars and the icing at the same time but store them separately until serving time. This helps maximize freshness and they stay oh-so yummy!

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