Pumpkin Bars with Cream Cheese Frosting

This pumpkin bars with cream cheese frosting has 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! Double glazed pumpkin scones (better than Starbucks), pumpkin pie bars with streusel topping and butterscotch chips, pumpkin oatmeal cookies with a glorious cream cheese frosting.

Pumpkin Bars with Cream Cheese Frosting Video Tutorial

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Important Ingredient Notes, Tips + Tricks

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.

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.

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.

Spices Ground: Spices are at their peak of flavor the first 6 months after opening.

Vanilla Extract: Use pure vanilla extract, not artificial, for the best flavor.

Step By Step How To Make

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

How to Store and 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!

More Pumpkin Dessert Recipes

• Pumpkin Bundt Cake
• Pumpkin Crunch Cake
• Pumpkin Chocolate Chip Cookies
• Pumpkin Spice Cookies
• Pumpkin Lasagna

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Pumpkin Bars with Cream Cheese Frosting

These pumpkin bars with cream cheese frosting are rich moist and cakey in all their homemade frosted glory with just the right amount of fall spices.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Servings: 12 servings

Author: Kathleen

Ingredients

Cake:

• ▢ 2 teaspoons baking powder
• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon dried ground cinnamon
• ▢ 2 cups sugar
• ▢ 1/2 teaspoon dried ground nutmeg
• ▢ 1/2 teaspoon dried ginger
• ▢ 1/2 teaspoon dried ground cloves
• ▢ 4 large eggs, at room temperature
• ▢ 1 cup vegetable oil
• ▢ 1 (15-ounce) can solid packed pumpkin

Frosting:

• ▢ 8 ounces cream cheese at room temperature
• ▢ 1/2 cup unsalted butter at room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 1 pound powdered sugar

US Customary - Metric

Instructions

• Preheat oven to 350°F.
• Mix flour (2 cups), baking soda (1 teaspoon), baking powder (2 teaspoons), salt (1/2 teaspoon), cinnamon (1/2 teaspoon), ginger (1/2 teaspoon), cloves (1/2 teaspoon), and nutmeg (1/2 teaspoon) in a small bowl. Set aside.
• In a large bowl, beat together eggs (4), oil (1 cup), sugar (2 cups), and pumpkin (1 can). Gradually add the dry ingredients to the egg mixture and blend well.
• Pour the batter into an ungreased rimmed baking sheet (half sheet size-17.88 x 12.88 x 1.06) and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
• Meanwhile, prepare to frost by beating together all frosting ingredients until smooth. Frost cake. Store in the refrigerator.

Fans Also Made:

• 
  Pumpkin Parfait
• 
  Pumpkin Pie Fudge
• 
  Pumpkin Pie Martini
• 
  Pumpkin Sugar Cookies (With Frosting!)

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Notes

1. 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.
2. 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.
3. 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.
4. Spices Ground: Spices are at their peak of flavor the first 6 months after opening.
5. Vanilla Extract – Use pure vanilla extract, not artificial, for the best flavor.

Nutrition

Serving: 1/12 of the recipe | Calories: 681kcal | Carbohydrates: 92g | Protein: 6g | Fat: 34g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 276mg | Potassium: 143mg | Fiber: 2g | Sugar: 72g | Vitamin A: 570IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

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