Pumpkin Bars with Cream Cheese Frosting Recipe
Introduction
These pumpkin bars with cream cheese frosting are a perfect fall treat, combining moist, spiced cake with a rich, tangy frosting. Easy to make and great for sharing, they brighten up any dessert table.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin purée
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract (for frosting)
- 2 cups powdered sugar, sifted
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch pan with parchment paper for easy removal.
- Step 2: In a large bowl, whisk together pumpkin purée, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Step 3: In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves by whisking thoroughly.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bars tender.
- Step 5: Pour the batter evenly into the prepared pan and spread it out smoothly with a spatula.
- Step 6: Bake for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean.
- Step 7: Allow the bars to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
- Step 8: For the frosting, beat the cream cheese and butter together until creamy. Add the vanilla extract, then gradually mix in the sifted powdered sugar until the frosting is smooth.
- Step 9: Spread the cream cheese frosting evenly over the cooled pumpkin bars.
- Step 10: Slice into squares and serve. For a festive touch, optionally garnish with candy pumpkins or a light dusting of cinnamon.
Tips & Variations
- Use fresh pumpkin purée for the best flavor, or canned pumpkin if short on time.
- To add texture, fold in 1/2 cup chopped nuts or chocolate chips before baking.
- If you prefer less sweetness, reduce the powdered sugar in the frosting slightly.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
Storage
Store pumpkin bars covered in the refrigerator for up to 5 days. Keep frosting covered well to prevent drying out. For longer storage, freeze uncut bars wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator before frosting and serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin instead of fresh pumpkin purée?
Yes, canned pumpkin is a convenient and reliable substitute that works perfectly in this recipe.
How do I know when the bars are done baking?
The bars are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Print
Pumpkin Bars with Cream Cheese Frosting Recipe
- Total Time: 1 hour 30 minutes
- Yield: 20 servings 1x
- Diet: Vegetarian
Description
These moist and flavorful Pumpkin Bars with Cream Cheese Frosting are a perfect fall treat. Packed with warm spices like cinnamon, nutmeg, ginger, and cloves, the pumpkin-infused batter bakes into soft bars topped with a rich, creamy frosting that balances tartness and sweetness. Easy to make and perfect for holidays or any cozy gathering, these bars deliver the quintessential taste of autumn in every bite.
Ingredients
Scale
For the Pumpkin Bars
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin purée
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper to prepare for the batter.
- Mix wet ingredients: In a large bowl, whisk together the pumpkin purée, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until well blended.
- Mix wet and dry: Gradually add the dry ingredients to the wet ingredients and stir gently until just combined. Be careful not to overmix to keep the bars tender.
- Pour batter into pan: Pour the batter into the prepared pan and spread it out evenly to ensure uniform baking.
- Bake the bars: Bake in the preheated oven for 28–33 minutes, or until a toothpick inserted into the center comes out clean, indicating the bars are fully baked.
- Cool the bars: Allow the bars to cool in the pan for about 20 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Prepare the frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until the mixture becomes creamy and smooth. Add the vanilla extract and continue beating. Gradually mix in the sifted powdered sugar until the frosting reaches a smooth, spreadable consistency.
- Frost the bars: Once the pumpkin bars have completely cooled, spread the cream cheese frosting evenly over the top to create a luscious finish.
- Serve: Slice the frosted bars into squares and serve. Optionally, garnish with candy pumpkins or a light dusting of cinnamon for extra festive flair.
Notes
- Ensure the bars are completely cooled before frosting to prevent melting the cream cheese frosting.
- Do not overmix the batter to keep the bars moist and tender.
- Use canned pumpkin purée or homemade – avoid pumpkin pie filling which contains added sugar and spices.
- For dairy-free variation, substitute cream cheese and butter with plant-based alternatives.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin bars, cream cheese frosting, pumpkin dessert, fall recipe, autumn baking, spiced pumpkin bars, easy pumpkin bars
