Introduction to Pumpkin Bars with Cream Cheese Frosting
Pumpkin bars with cream cheese frosting are a dependable fall dessert for potlucks, family dinners, and afternoon coffee. The cake is soft and tender, with enough cinnamon to make the pumpkin taste warm without overpowering it. A simple cream cheese frosting adds a cool, tangy finish to every square.
The batter comes together in one bowl after the dry ingredients are whisked separately. Once the bars are baked and completely cooled, the frosting spreads easily across the top. You can serve them as generous dessert squares or cut the pan into smaller pieces for a party tray.
Why You'll Love This Pumpkin Bars with Cream Cheese Frosting
- The pumpkin keeps the bars moist and tender without requiring any special baking technique.
- The batter uses familiar pantry ingredients and comes together quickly by hand.
- Cream cheese frosting gives the spiced cake a smooth, lightly tangy finish.
- A 9-by-13-inch pan makes enough bars to share with a crowd.
- The bars can be baked ahead, chilled, and cut when you are ready to serve them.
Ingredients for Pumpkin Bars with Cream Cheese Frosting
- 2 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 half teaspoon salt
- 4 large eggs
- 1 and 2 thirds cups granulated sugar
- 1 cup vegetable oil
- 15 ounces pumpkin puree
- 8 ounces cream cheese softened
- 1 half cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
For this recipe, use canned pumpkin puree rather than pumpkin pie filling, which already contains sugar and spices. Have the cream cheese and butter softened before making the frosting. The complete ingredient list is: 2 cups all purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 half teaspoon salt; 4 large eggs; 1 and 2 thirds cups granulated sugar; 1 cup vegetable oil; 15 ounces pumpkin puree; 8 ounces cream cheese softened; 1 half cup unsalted butter softened; 3 cups powdered sugar; 1 teaspoon vanilla extract.
How to Make Pumpkin Bars with Cream Cheese Frosting
Step 1: Prepare the Pan and Oven
Heat the oven to 350°F. Lightly grease a 9-by-13-inch baking pan, then line it with parchment paper if you want to lift the cooled bars out for easier cutting. Leave some parchment hanging over two sides of the pan. If you are using a glass baking dish, keep the oven at 350°F and begin checking the bars at the earlier end of the baking time.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the 2 cups all purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 half teaspoon salt. Whisking helps distribute the leaveners and cinnamon evenly, so you do not get concentrated pockets of baking soda or spice in the finished bars.
Step 3: Mix the Pumpkin Batter
In a large bowl, whisk the 4 large eggs, 1 and 2 thirds cups granulated sugar, 1 cup vegetable oil, and 15 ounces pumpkin puree until smooth. Add the dry ingredients to the pumpkin mixture and stir just until no dry streaks remain. Do not keep mixing once the flour has disappeared, because overmixing can make the bars less tender. Pour the batter into the prepared pan and smooth the top.
Step 4: Bake and Cool Completely
Bake for 25 to 30 minutes, or until the center springs back lightly when pressed and a toothpick inserted in the middle comes out clean or with a few moist crumbs. Start checking at 25 minutes because pan materials and ovens vary. Set the pan on a wire rack and let the bars cool completely in the pan, which usually takes about 1 to 1 1/2 hours. The cake must be fully cool before frosting, or the frosting may soften and slide.
Step 5: Make the Cream Cheese Frosting
Beat the 8 ounces cream cheese softened and 1 half cup unsalted butter softened in a large bowl until smooth and creamy. Add the 3 cups powdered sugar a little at a time, mixing on low speed first to avoid a cloud of sugar. Add the 1 teaspoon vanilla extract, then beat until the frosting is smooth and spreadable. Scrape down the sides of the bowl as needed. If the frosting seems too soft, refrigerate it for 10 to 15 minutes before using.
Step 6: Frost, Chill, and Serve
Spread the frosting evenly over the completely cooled bars. For neat slices, refrigerate the frosted pan for 30 to 60 minutes, then use the parchment handles to lift the bars onto a cutting board. Cut into 8 generous servings or smaller squares for sharing. Store the frosted bars covered in the refrigerator and let them sit at room temperature for about 15 minutes before serving for the best texture.
Tips for Success
- Measure the flour by spooning it into a measuring cup and leveling the top with a straight edge. Too much flour can make the bars dense.
- Use pumpkin puree, not pumpkin pie filling. The two products are not interchangeable in this recipe.
- Softened butter and cream cheese should be pliable but not melted. Set them out for about 30 to 60 minutes, depending on the temperature of your kitchen.
- Wait until the bars are fully cool before frosting. Even a slightly warm cake can loosen the cream cheese frosting.
- For food safety, refrigerate frosted bars within 2 hours. If the room is above 90°F, refrigerate them within 1 hour.
Equipment Needed
- 9-by-13-inch baking pan
- Medium mixing bowl
- Large mixing bowl
- Wire whisk
- Electric hand mixer or stand mixer
- Wire cooling rack
Variations
- For a stronger cinnamon flavor, keep the listed cinnamon amount and add a small pinch of ground nutmeg if you have it on hand.
- For smaller party portions, cut the chilled bars into 16 or 24 squares instead of 8 generous servings.
- For a thinner frosting layer, use only as much frosting as needed to cover the top and save the rest for another use.
- For cleaner edges, chill the frosted bars until firm, wipe the knife between cuts, and trim a very thin strip from the edges before portioning.
- For a simple finish, leave the frosting smooth. You can also make light swirls with the back of a spoon before chilling.
Serving Suggestions
Serve these bars chilled, cool, or just slightly below room temperature. They pair well with coffee, black tea, or a glass of milk. For a dessert table, cut them into small squares and arrange them on a platter after chilling. Keep any frosted leftovers covered in the refrigerator, where they will hold well for several days.
FAQs about Pumpkin Bars with Cream Cheese Frosting
Can I use fresh pumpkin instead of canned pumpkin puree? Yes, but homemade pumpkin puree must be cooked until tender and blended until smooth. It should be thick rather than watery, and measure 15 ounces after preparation. Canned pumpkin puree gives the most consistent texture.
How do I know when pumpkin bars are done? The center should look set, spring back lightly when pressed, and pass the toothpick test. A toothpick inserted in the center should come out clean or with a few moist crumbs, not wet batter.
Can I make these pumpkin bars ahead of time? Yes. Bake the bars up to one day ahead, cool them completely, cover the pan, and refrigerate it. Make and spread the frosting before serving, or frost the bars ahead and keep them refrigerated.
Why is my cream cheese frosting runny? The cream cheese or butter may have been too warm, or the frosting may need more time to firm up. Refrigerate it for 10 to 15 minutes, then stir or beat it briefly. Make sure the bars are fully cool before spreading it.
How should I store pumpkin bars with cream cheese frosting? Keep them in a covered container in the refrigerator because the frosting contains cream cheese. They are best served within several days. Do not leave them at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F.
Final Thoughts
These pumpkin bars are a straightforward way to make a soft, warmly spiced dessert without complicated steps. Bake the cake until the center is set, cool it fully, and give the frosting time to firm before slicing. Those small details produce neat, tender bars with a smooth cream cheese topping.
Pumpkin Bars with Cream Cheese Frosting
Ingredients
Equipment
Method
- Whisk the flour, cinnamon, baking powder, baking soda, and salt in a medium bowl, then whisk the eggs, sugar, oil, and pumpkin puree in a large bowl and combine the mixtures just until no dry streaks remain.
- Spread the batter in a greased 9-by-13-inch pan and bake at 350°F for 25 to 30 minutes, cool completely, beat the cream cheese and butter with the powdered sugar and vanilla, then frost and chill the bars before cutting.
Nutrition
Notes
- Use pumpkin puree rather than pumpkin pie filling.
- Cool the bars completely before frosting.
- Refrigerate frosted bars within 2 hours.
