Pumpkin Bars are the perfect fall treat. Soft, moist, and topped with cream cheese frosting, this easy Fall dessert packs plenty of sweetly spiced seasonal flavor in every soft and slightly chewy bite.
Pumpkin Bars With Cream Cheese Frosting
Our easy Pumpkin Bars recipe creates the most moist and tender cinnamon-spiced cake squares covered with a light and fluffy cream cheese frosting. What could be better than a fall flavored dessert bar during cool and crisp days that call for something comforting?
Paula Deen’s pumpkin bar recipe may have gained popularity on social media, but once you try my modified version, you’ll like it even better! Instead of copying her fluffy, cake-like texture achieved using baking powder, my recipe for pumpkin bars omits the powder and uses extra baking soda instead so the final product is more dense, but equally delicious.
Prepared with the texture of my pumpkin blondies and a similar cream cheese tang found in my pumpkin cheesecake bars, these pumpkin spice bars are the perfect crowd-pleasing treat for fall. Plus, you can feel good about baking with pumpkin puree because it’s packed with vitamins, minerals, and antioxidants and is rich in filling fiber!
Ingredients Notes
- All purpose flour: Provides the structure and bulk for the bars. You can use a gluten-free flour, but the bars might be a bit more crumbly or dense.
- Ground cinnamon: Adds warm, spicy flavor that complements the pumpkin.
- Baking soda: Acts as a leavening agent to help the bars rise.
- Salt
- Ground ginger: Adds a slight spiciness and warmth that complements the pumpkin flavor.
- Ground nutmeg: Provides a nutty, sweet-spicy flavor that enhances the overall spice profile of the bars.
- Pumpkin puree: Be sure to use 100% canned pumpkin puree and not pumpkin pie filling. Canned pumpkin pie filling has added sugars, spices and other ingredients that will alter the final baked pumpkin bars.
- Granulated sugar
- Light brown sugar: Adds sweetness, moisture, and a slight molasses flavor that deepens the overall taste.
- Canola oil: Provides moisture and fat, which contribute to the tenderness and richness of the bars.
- Eggs
- Vanilla extract
- Cream cheese: Be sure to soften the cream cheese before starting the recipe.
- Unsalted butter: Adds richness and a smooth, creamy texture to the frosting.
- Powdered sugar: Sweetens the frosting and contributes to its smooth, creamy texture. Make sure to sift the sugar to avoid lumps.
- Heavy cream: Adds richness helps to make the frosting smoother and silkier.
See the recipe card for full information on ingredients and quantities.
How to Make Pumpkin Bars
- Make The Dry Mixture: Combine the flour, cinnamon, baking soda, salt, ginger, and nutmeg. Set aside.
- Make The Wet Mixture: Whisk together the pumpkin puree and both sugars. Add the oil, eggs, and vanilla extract and whisk until smooth.
- Combine Into Cake Batter: Add the dry ingredients to the pumpkin mixture ingredients and whisk until no lumps remain.
- Bake The Pumpkin Batter: Spread the pumpkin bar batter into the baking pan. Bake at 350 degrees Fahrenheit for 25-30 minutes. Cool completely to room temperature before frosting.
- Form The Frosting: Beat together the cream cheese and butter until smooth and creamy. Mix in the powdered sugar, then add the heavy cream and vanilla extract. Mix until the frosting is smooth, light and fluffy.
- Spread, Slice, and Serve: Spread the cream cheese frosting over the cooled pumpkin bars. Cut into squares and serve. Enjoy!
Serving Suggestions
Serve your pumpkin squares on a decorative platter to showcase the season’s colors. You can slice them into 12 larger (approximately 3×3-inch) servings or 24 smaller (approximately 2×2-inch) servings.
A delicious dessert for Thanksgiving, fall and winter celebrations, or serving during the holidays. You can serve these pumpkin bars at room temperature or chilled.
Tips & Variations
- Cut Clean Slices: These pumpkin bars can be refrigerated for 30 minutes to firm up slightly making them easier to slice or to lift out of the pan in one piece.
- Forgo The Fresh: This recipe was developed and tested using a canned commercial brand (Libby’s brand) of 100% pumpkin puree. Fresh homemade pumpkin puree tend to have more moisture than the canned brands, which can affect the final texture of the baked pumpkin bars.
- Swap The Spices: You can substitute 2 teaspoons of pumpkin pie spice blend for the spices used in the recipe for convenience if you do not have individual spices in your pantry.
- Grab A Garnish: You can add a dusting of ground cinnamon or a sprinkle of chopped walnuts or pecans to the cream cheese icing before slicing and serving.
- Dessert Is Done: The pumpkin dessert bars are done baking when a toothpick inserted into the center comes out clean or with just a couple moist crumbs.
Proper Storage
- To Store: These pumpkin bars should be stored in the refrigerator, in an airtight container, for up to 3 days.
- To Freeze: You can freeze the baked, cooled, unfrosted pumpkin bars in the freezer for up to 2 months. Be sure to wrap the bars tightly in plastic wrap before freezing. Thaw the pumpkin bars completely in the refrigerator before frosting and serving.
- To Make Ahead: The cream cheese frosting can be made up to 24 hours in advance. Tightly cover with plastic wrap and refrigerate. Set the frosting out at room temperature to soften to a spreadable consistency before frosting the cooled pumpkin bars.
More Pumpkin Recipes
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Pumpkin Bars
Serves — 12
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
Pumpkin Cake
- 1¾ cups all-purpose flour
- 1½ teaspoons ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 15 ounce can 100% pure pumpkin puree (Libby’s brand)
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup canola oil
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
Cream Cheese Frosting
- 8 ounces block cream cheese softened to room temperature
- 6 tablespoons unsalted butter softened to room temperature
- 2 cups powdered sugar sifted
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350° F. Spray a 9×13 inch straight sided metal baking pan with non-stick baker’s spray and set aside.
- To a small bowl combine together the all-purpose flour, ground cinnamon, baking soda, salt, ground ginger and ground nutmeg. Set aside.1¾ cups all-purpose flour, 1½ teaspoons ground cinnamon, ¾ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg
- To a large mixing bowl whisk together the pure pumpkin puree, granulated sugar and light brown sugar until completely combined.15 ounce can 100% pure pumpkin puree, 1 cup granulated sugar, ½ cup light brown sugar
- Add the canola oil, eggs and vanilla extract to the bowl of wet ingredients. Whisk until smooth and the eggs are fully incorporated.½ cup canola oil, 2 large eggs, 2 teaspoons vanilla extract
- Add the dry ingredients to the bowl of wet ingredients. Whisk just until combined and no lumps, or dry streaks of flour remain. Scrape down the sides and bottom of the bowl to ensure the pumpkin cake batter is evenly mixed.
- Spread the pumpkin bar batter evenly into the prepared 9×13 baking pan. Use an offset spatula to smooth the batter to an even thickness to ensure the bars bake up to a uniform thickness.
- Bake the pumpkin bars for 25-30 minutes or a toothpick inserted into the center comes out clean or with just a couple moist crumbs.
- Allow the pumpkin bars to cool completely to room temperature before adding the cream cheese frosting.
- To make the cream cheese frosting add the cream cheese and unsalted butter to a large mixing bowl. Beat on medium speed, using a handheld mixer, for 1 minute or until smooth and creamy.8 ounces block cream cheese, 6 tablespoons unsalted butter
- Add the powdered sugar and mix until fully incorporated. Add the heavy cream and vanilla extract. Mix for 1-2 minutes or until the frosting is smooth, light and fluffy.2 cups powdered sugar, 1 tablespoon heavy cream, 1 teaspoon vanilla extract
- Using an offset spatula, spread the cream cheese frosting evenly over the cooled pumpkin bars. Cut into squares and serve.
Jenn’s Notes
Storage :
- To Store: These pumpkin bars should be stored in the refrigerator, in a covered container, for up to 3 days.
- To Freeze: You can freeze the baked, cooled, unfrosted pumpkin bars in the freezer for up to 2 months. Be sure to wrap the bars tightly in plastic wrap before freezing. Thaw the pumpkin bars completely in the refrigerator before frosting and serving.
- To Make Ahead: The cream cheese frosting can be made up to 24 hours in advance. Tightly cover with plastic wrap and refrigerate. Set the frosting out at room temperature to soften to a spreadable consistency before frosting the cooled pumpkin bars.
- These pumpkin bars can be refrigerated for 30 minutes to firm up slightly making them easier to slice or to lift out of the pan in one piece.
- This recipe was developed and tested using a canned commercial brand (Libby’s brand) of 100% pumpkin puree. Fresh homemade pumpkin purees tend to have too much moisture to them than the canned brands, which can affect the final texture of the baked pumpkin bars.
- You can substitute 2 teaspoons of pumpkin pie spice blend for the spices used in the recipe for convenience if you do not have individual spices in your pantry.
- You can add a dusting of ground cinnamon or a sprinkle of chopped nuts to the cream cheese icing before slicing and serving.
- The pumpkin dessert bars are done baking when a toothpick inserted into the center comes out clean or with just a couple moist crumbs.
Nutrition Info
Calories: 426kcal | Carbohydrates: 64g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 315mg | Potassium: 174mg | Fiber: 2g | Sugar: 48g | Vitamin A: 5759IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 2mg
