Pumpkin Bars with Cream Cheese Frosting Recipe That’s So Easy

When autumn arrives, there’s something magical about the way pumpkin transforms our kitchens into cozy havens. Growing up, my grandmother’s kitchen always smelled like cinnamon and nutmeg during fall, but it wasn’t until I discovered this foolproof pumpkin bars recipe that I understood why she loved baking with pumpkin so much. These Pumpkin Bars with Cream Cheese Frosting capture everything we love about fall in one perfect, pillowy bite – warm spices, rich pumpkin flavor, and that irresistible cream cheese frosting that makes everyone ask for seconds.

What makes these pumpkin bars truly special is their cake-like texture and the way they stay incredibly moist for days. Unlike traditional pumpkin pie that requires fussy crust work, these bars come together in one bowl and bake in a simple rectangular pan, making them perfect for feeding a crowd or meal prepping your fall dessert cravings.

Ingredients List

For the Pumpkin Bars:

• 1 cup vegetable oil (or melted coconut oil for subtle tropical notes)
• 4 large eggs, room temperature
• 2 cups granulated sugar
• 1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¼ teaspoon ground ginger

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened completely
• ½ cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 teaspoons pure vanilla extract
• Pinch of salt

Substitution Notes: For gluten-free bars, substitute with a 1:1 gluten-free flour blend. Vegan bakers can use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and coconut oil instead of butter in the frosting.

Timing

Prep Time: 15 minutes
Baking Time: 25-30 minutes
Cooling Time: 45 minutes
Frosting Time: 10 minutes
Total Time: 1 hour 30 minutes

Time-Saving Tip: While the bars are baking, let your cream cheese and butter come to room temperature for the frosting. This prevents lumpy frosting and saves you precious time later.

How to Make It

1. Prepare Your Pan and Oven

Preheat your oven to 350°F and generously grease a 9×13-inch baking pan with butter or cooking spray. For extra insurance against sticking, line with parchment paper, leaving some overhang for easy removal. This step is crucial for perfectly clean bars that won’t break when cutting.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together the vegetable oil and eggs until smooth and slightly frothy. Add the granulated sugar and whisk vigorously for about 30 seconds until well combined. Stir in the pumpkin puree until the mixture is completely smooth and beautifully orange.

3. Combine the Dry Ingredients

In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This ensures even spice distribution throughout your bars – no one wants a bite that’s all cinnamon or completely bland.

4. Create the Batter

Gradually fold the dry ingredients into the pumpkin mixture using a wooden spoon or spatula. Mix just until combined – overmixing can result in tough, dense bars instead of the tender texture we’re after.

5. Bake to Perfection

Pour the batter into your prepared pan and spread it evenly with an offset spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The top should spring back lightly when touched.

6. Make the Cream Cheese Frosting

While the bars cool completely, beat the softened cream cheese and butter together until light and fluffy, about 3-4 minutes. Gradually add the powdered sugar, beating until smooth. Mix in vanilla and salt until perfectly combined.

7. Frost and Serve

Once the bars are completely cool (this is non-negotiable – warm bars will melt your frosting), spread the cream cheese frosting evenly over the top. Cut into squares and watch them disappear.

Nutritional Information

Each bar (assuming 24 servings) contains approximately:

• Calories: 285
• Carbohydrates: 45g
• Fat: 11g
• Protein: 4g
• Fiber: 2g
• Vitamin A: Good source from pumpkin
• Iron: Moderate amount

These Pumpkin Bars with Cream Cheese Frosting provide beneficial beta-carotene from the pumpkin, which supports eye health and immune function. The spices also offer antioxidant properties that make this dessert slightly more nutritious than many traditional treats.

Healthier Alternatives for the Recipe

Reduce Sugar: Cut the granulated sugar to 1½ cups and add 2 tablespoons of unsweetened applesauce for maintained moisture.

Lighter Frosting: Use reduced-fat cream cheese and substitute half the butter with Greek yogurt for tangy richness with fewer calories.

Whole Grain Version: Replace one cup of all-purpose flour with whole wheat pastry flour for added fiber without compromising texture.

Oil Alternatives: Substitute half the oil with unsweetened applesauce or mashed banana for reduced fat content and subtle flavor enhancement.

Serving Suggestions

These pumpkin bars shine at fall gatherings, potluck dinners, or cozy family desserts. Serve them alongside hot apple cider, spiced chai tea, or rich coffee that complements the warm spices. For special occasions, dust with a light sprinkle of cinnamon or add a dollop of whipped cream.

Cut into generous squares for dessert, or slice into smaller rectangles for afternoon treats. They’re substantial enough to satisfy but not so rich that they overwhelm after a hearty meal.

Common Mistakes to Avoid

Using Warm Bars for Frosting: Always let bars cool completely. Warm bars will melt your beautiful cream cheese frosting into a soggy mess.

Overmixing the Batter: Stir just until ingredients are combined. Overworked batter creates tough, chewy bars instead of tender ones.

Skipping the Parchment Paper: Even greased pans can stick. Parchment paper ensures easy removal and clean cuts.

Underbaking: These bars should be set but still moist. A toothpick should come out with a few moist crumbs, not wet batter.

Storing Tips for the Recipe

Room Temperature: Store frosted bars covered for up to 2 days in cool weather. The cream cheese frosting requires refrigeration in warm climates.

Refrigerated Storage: Keep bars covered in the refrigerator for up to 1 week. Let them sit at room temperature for 10-15 minutes before serving for the best texture.

Freezing: Unfrosted bars freeze beautifully for up to 3 months when wrapped tightly. Thaw completely before frosting. Frosted bars can be frozen for 1 month, though the frosting texture may change slightly.

Make-Ahead Tip: Bake bars up to 2 days ahead and store covered at room temperature. Frost just before serving for the freshest presentation.

Conclusion

These Pumpkin Bars with Cream Cheese Frosting prove that the best fall desserts don’t need to be complicated to be absolutely delicious. With their perfectly spiced, moist texture and luscious frosting, they capture everything we love about autumn baking in one simple recipe. Whether you’re baking for a crowd or treating your family to something special, these bars deliver impressive results with minimal effort. Give this recipe a try this fall season – I promise it’ll become your new go-to pumpkin dessert that everyone will be requesting year after year.

FAQs

Can I use fresh pumpkin instead of canned?
Absolutely! Use 1¾ cups of cooked, pureed pumpkin. Make sure to strain excess moisture through cheesecloth to prevent soggy bars.

Why are my bars dense and heavy?
This usually happens from overmixing the batter or using too much flour. Measure flour by spooning it into the cup and leveling off, then mix just until combined.

Can I make these bars without eggs?
Yes! Replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes until gel-like, then proceed with the recipe.

How do I know when the bars are perfectly done?
The top should spring back lightly when touched, and a toothpick inserted in the center should come out with just a few moist crumbs clinging to it.

Can I double this recipe?
Certainly! Double all ingredients and use two 9×13-inch pans, or use one large sheet pan and adjust baking time to 35-40 minutes.

What if my cream cheese frosting is too soft?
Chill the frosted bars for 30 minutes to firm up the frosting, or add more powdered sugar gradually until you reach the desired consistency.

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