Pumpkin Bars with Cream Cheese Frosting Recipe
If you’re searching for the ultimate autumn treat, you can’t go wrong with Pumpkin Bars with Cream Cheese Frosting. These bars are impossibly moist, bursting with pumpkin spice flavor, and finished with a dreamy, tangy layer of cream cheese frosting that makes every bite pure bliss. Whether you’re baking for a cozy family night or a festive gathering, this dessert is guaranteed to impress and leave everyone reaching for seconds!
Ingredients You’ll Need
What I love about this recipe is how each ingredient works its magic — the pumpkin brings moisture and warmth, the spices provide a comforting aroma, and the cream cheese frosting adds a luscious finish. Gathering these simple staples is the first step to baking Pumpkin Bars with Cream Cheese Frosting that taste just like fall in dessert form.
- Pumpkin purée: Use canned pumpkin for convenience and rich, consistent flavor.
- Granulated sugar: Sweetens the bars and helps create a tender crumb.
- Vegetable oil: Makes the bars incredibly moist and soft.
- Large eggs: Bind the batter and add richness.
- All-purpose flour: The structure behind those perfect, fluffy bars.
- Baking powder: Gives the bars their lift and lightness.
- Baking soda: Works with the powder for just the right rise.
- Ground cinnamon: Adds warmth and that signature pumpkin spice flavor.
- Ground nutmeg: Brings a sweet nuttiness that complements the pumpkin.
- Salt: Balances the sweetness and intensifies the spices.
- Cream cheese (softened): The star of the frosting, lending tang and smoothness.
- Unsalted butter (softened): Makes the frosting extra creamy and rich.
- Vanilla extract: Rounds out the frosting with cozy, aromatic notes.
- Powdered sugar: Sweetens and thickens the frosting for that perfect spreadable texture.
How to Make Pumpkin Bars with Cream Cheese Frosting
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to 350°F and preparing an 8×8-inch baking pan. I like to line mine with parchment paper, letting the edges hang over the sides for easy lifting later. A quick spray of nonstick cooking spray or a light greasing ensures every piece of Pumpkin Bars with Cream Cheese Frosting comes out without a fuss.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin purée, granulated sugar, vegetable oil, and eggs. This base is your ticket to bars that are moist and flavorful, with just the right amount of sweetness and richness.
Step 3: Combine the Dry Ingredients
In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This blend of dry ingredients ensures even distribution of the leavening agents and spices, which means every bite of your Pumpkin Bars with Cream Cheese Frosting will have a pop of autumn flavor.
Step 4: Create the Batter
Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to overmix; a gentle hand keeps the bars tender and soft.
Step 5: Bake to Perfection
Pour your batter into the prepared pan and spread it evenly with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will smell heavenly as the bars rise and turn golden. Let the bars cool completely in the pan before moving on to the frosting — patience pays off here!
Step 6: Make the Cream Cheese Frosting
While the bars cool, beat together the softened cream cheese, butter, and vanilla extract until the mixture is perfectly smooth. Gradually add the powdered sugar and keep beating until the frosting is light, fluffy, and irresistible. This creamy layer is what transforms these into the ultimate Pumpkin Bars with Cream Cheese Frosting.
Step 7: Frost, Slice, and Serve
Once the bars are completely cool, spread the cream cheese frosting evenly over the top. Use a sharp knife to cut into neat squares. Each slice showcases that tempting contrast between spiced pumpkin and silky frosting — a treat that looks as good as it tastes!
How to Serve Pumpkin Bars with Cream Cheese Frosting
Garnishes
Enhance the beauty and flavor of these bars with a sprinkle of cinnamon, freshly grated nutmeg, or even a handful of chopped toasted pecans. A light dusting of powdered sugar can also add a festive, snowy touch — perfect for holidays or special gatherings.
Side Dishes
Serve your Pumpkin Bars with Cream Cheese Frosting alongside a cup of hot spiced tea, fresh apple cider, or rich coffee for the ultimate fall dessert spread. They also pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the indulgence.
Creative Ways to Present
Try cutting the bars into bite-size squares and arranging them on a tiered dessert stand for parties. For a special touch, use a cookie cutter to make festive shapes, or drizzle the tops with caramel sauce for extra flair. However you serve them, these bars are bound to steal the show.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Bars with Cream Cheese Frosting keep beautifully in the fridge. Store them in an airtight container, separating layers with parchment paper if stacking, and enjoy within five days for the best flavor and texture. The frosting stays creamy and the bars remain soft and moist.
Freezing
If you want to make these ahead, you can freeze the unfrosted bars for up to two months. Wrap tightly in plastic wrap and place in a freezer-safe bag or container. Thaw overnight in the refrigerator, then frost just before serving for that fresh-baked taste.
Reheating
These bars are typically enjoyed cold or at room temperature, straight from the fridge. If you prefer them slightly warm, pop a piece (without frosting) in the microwave for 10-15 seconds, then frost and savor that just-baked feel.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Just make sure your homemade purée is thick, not watery, for the best texture in your Pumpkin Bars with Cream Cheese Frosting. Drain off any excess liquid if needed, and measure out one cup.
What can I add for extra spice?
If you’re a fan of bold spice, feel free to add a pinch of ground cloves or ginger to the batter. These will deepen the autumnal flavor and make your bars even more aromatic.
Can I double the recipe for a crowd?
Yes! Double all ingredients and bake in a 9×13-inch pan. Keep an eye on the bake time—it may need a few extra minutes, so test with a toothpick for doneness.
Why do my bars seem dense or gummy?
Overmixing the batter or using pumpkin purée with too much liquid can lead to dense bars. Be gentle when combining wet and dry ingredients, and always use pure pumpkin purée (not pumpkin pie filling).
Is there a dairy-free version of the frosting?
For a dairy-free twist, use your favorite plant-based cream cheese and butter alternatives. The frosting will still be creamy and delicious, making these Pumpkin Bars with Cream Cheese Frosting suitable for more dietary needs.
Final Thoughts
There’s something magical about baking Pumpkin Bars with Cream Cheese Frosting — from the aroma that fills your kitchen to the first bite of that creamy, spiced goodness. If you’re looking to wow your friends and family with a dessert that feels special yet simple, give these bars a try. You might just find your new favorite fall treat!
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Pumpkin Bars with Cream Cheese Frosting Recipe
- Total Time: 45 minutes
- Yield: 9 bars 1x
- Diet: Vegetarian
Description
Delight in these moist and flavorful Pumpkin Bars topped with a rich and creamy cream cheese frosting. Perfect for fall gatherings, holiday baking, or anytime you crave a comforting pumpkin spice treat, these bars combine warm spices with the smooth tang of cream cheese frosting for an irresistible dessert.
Ingredients
For the Bars:
- 1 cup canned pumpkin purée
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Cream Cheese Frosting:
- 4 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper to ensure easy removal of the bars after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, granulated sugar, vegetable oil, and eggs until you achieve a smooth, uniform mixture.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt to distribute the leavening agents and spices evenly.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet pumpkin mixture, stirring gently until just combined without overmixing to maintain a tender texture.
- Pour Batter and Bake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bars: Allow the bars to cool completely in the pan to room temperature before applying the frosting to prevent it from melting.
- Prepare Cream Cheese Frosting: Beat softened cream cheese, unsalted butter, and vanilla extract together until smooth and creamy. Gradually add powdered sugar, beating until the frosting is light and fluffy.
- Frost and Serve: Spread the cream cheese frosting evenly over the cooled pumpkin bars. Cut into 9 squares and serve or store as desired.
Notes
- Add a pinch of ground cloves or ginger to the dry ingredients for a spicier flavor profile.
- Store the pumpkin bars in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For thicker bars, use a smaller baking pan (such as 7×7 inch) and increase the baking time slightly, checking doneness with a toothpick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 29 g
- Sodium: 170 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
