These Pumpkin Bars with Cream Cheese Frosting are soft, moist, and warmly spiced, with a rich, tangy frosting that makes every bite irresistible. They’re baked in a sheet pan and perfect for fall parties and potlucks.
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Pin ItA Classic Pumpkin Bar Recipe, Made Even Better
These easy Pumpkin Bars are a long-standing fall baking tradition for many, and this is my take on this classic. This cozy, cake-like treat is baked on a sheet pan and sliced into small pieces, perfect for serving a good-sized group.
There’s so much to love about this absolutely delicious fall dessert.
- No leftover pumpkin: The recipe calls for an entire can of pumpkin puree, so there are no odd amounts left behind.
- Warm fall flavor: Cinnamon and pumpkin pie spice give the bars just the right amount of cozy spice.
- A tried-and-true frosting: This is the same tangy cream cheese frosting I use for my Pumpkin Roll Cake and Apple Carrot Cake, with a touch of fresh lemon juice to balance the sweetness. It’s perfection.
- Great for making ahead: The bars keep well in the fridge for up to 5 days.
This is a must-make fall recipe, in my book.
Ingredient Notes
- Pumpkin puree: Be sure to use 100% pure pumpkin, not pumpkin pie filling, which contains added sugar and spices.
- Oil: Use a neutral-flavored oil, like vegetable or canola oil. It helps produce the tender texture of these bars.
- Spices: Cinnamon provides the dominant flavor, while pumpkin pie spice adds warmth from spices like ginger, nutmeg, cloves, and allspice.
- Cream cheese: Regular cream cheese or ⅓-less-fat Neufchatel both work well. Allow it to soften at room temperature so the frosting blends smoothly.
- Powdered sugar: Add as much as needed to create a smooth, spreadable frosting.
- Lemon juice: A small amount of fresh lemon juice balances the sweetness and enhances the tangy cream cheese flavor without making the frosting taste lemony.
- Walnuts or pecans: Either works well as an optional garnish. Leave them off for nut-free bars.
How to Make Pumpkin Bars
- Combine the dry ingredients. Whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt in a medium bowl.
- Mix the wet ingredients. In a large bowl, beat the pumpkin, sugar, eggs, oil, and vanilla until well combined.
- Add the dry ingredients. Add the flour mixture to the pumpkin mixture.
- Finish the batter. Beat on low speed just until combined.
- Fill the pan. Spread the batter evenly in an ungreased 15- × 10-inch rimmed baking pan.
- Bake. Bake in a preheated 350°F oven for 25 to 28 minutes, until a toothpick inserted in the center comes out clean. Cool completely before frosting.
How to Make the Cream Cheese Frosting
- Mix the frosting. Beat the cream cheese and butter until smooth. Add the vanilla, 3 cups powdered sugar, and 1 teaspoon lemon juice.
- Adjust the consistency. Beat until smooth and creamy, adding as much of the remaining ½ cup powdered sugar as needed. Add up to 1 teaspoon additional lemon juice to taste.
- Frost the bars. Spread the cream cheese frosting evenly over the completely cooled pumpkin bars.
- Garnish. If desired, sprinkle with chopped nuta and additional cinnamon, then cut into bars.
Valerie’s Tips
- Use the correct pan: You’ll need a 15- x 10-inch rimmed baking pan, sometimes called a jelly roll pan. A 13- x 9-inch pan will create much thicker bars and require a different baking time.
- Leave the pan ungreased: This recipe is designed to be baked in an ungreased pan.
- Don’t overmix: After adding the dry ingredients, mix on low just until combined for a soft, tender texture.
- Watch the baking time: Begin checking the bars at 25 minutes. They’re ready when a toothpick inserted in the center comes out clean. Overbaking can cause them to become dry.
- Cool completely: Be sure the bars are completely cool before adding the cream cheese frosting or it can soften and melt.
- Adjust the frosting as needed: Begin with 3 cups powdered sugar, then gradually add as much of the remaining ½ cup as needed for a smooth, spreadable consistency.
- For neat slices: Refrigerate the frosted bars until the frosting firms up a bit, then cut them with a sharp knife, wiping the blade clean between cuts.
Storage Tips
Because of the cream cheese frosting, Pumpkin Bars should be stored in the refrigerator. Cover the baking pan tightly with foil or transfer the bars to an airtight container and refrigerate for up to 5 days.
If making them ahead, refrigerate the frosted bars in the pan, uncovered, for 1 to 2 hours to allow the frosting to firm up. Then, cut them into bars and transfer them to an airtight container, or carefully cover the pan with foil to avoid disturbing the frosting.
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These Pumpkin Bars with Cream Cheese Frosting are soft, moist, and warmly spiced, with a rich, tangy frosting that makes every bite irresistible. They're baked in a sheet pan and perfect for fall parties and potlucks.
Ingredients
Pumpkin Bars
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 15 ounce can pumpkin puree, (not pie filling)
- 1⅔ cups granulated sugar
- 4 large eggs
- 1 cup neutral oil, such as vegetable or canola oil
- 1 teaspoon pure vanilla extract
- ½ cup chopped walnuts or pecans, optional for garnish
- Additional ground cinnamon, optional for garnish
Cream Cheese Frosting
- 8 ounces cream cheese, regular or ⅓-less-fat Neufchatel, softened
- ¼ cup butter, softened
- 1 teaspoon pure vanilla extract
- 3 to 3½ cups powdered sugar, divided and as needed
- 1 to 2 teaspoons fresh lemon juice, divided and to taste
Instructions
- Preheat oven to 350°F.
- In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- In a large bowl, beat the pumpkin, granulated sugar, eggs, oil, and vanilla with an electric mixer on medium speed until well combined. Add the flour mixture and beat on low speed just until combined. Spread the batter evenly in an ungreased 15- × 10- × 1-inch rimmed baking pan.
- Bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
- In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Add the vanilla, 3 cups powdered sugar, and 1 teaspoon lemon juice and beat until smooth and creamy. Gradually add as much of the remaining ½ cup powdered sugar as needed to reach a smooth, spreadable consistency. Add up to 1 teaspoon additional lemon juice, if desired, to balance the sweetness.
- Spoon the frosting over the cooled bars and spread it evenly with an offset spatula. If desired, sprinkle with chopped walnuts or pecans and additional cinnamon. Cut into bars. Store, covered, in the refrigerator for up to 5 days.
Notes
Storage: Store the bars, covered, in the refrigerator for up to 5 days.
Make-Ahead Tip: If making the bars ahead, refrigerate them in the baking pan, uncovered, for 1 to 2 hours to allow the frosting to firm up a bit. Then, cut them into bars and store in an airtight container, or carefully cover the baking pan with foil to avoid disturbing the frosting.
Nutrition
Serving: 1bar | Calories: 324kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 151mg | Potassium: 118mg | Fiber: 1g | Sugar: 32g | Vitamin A: 2984IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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