I absolutely love making pumpkin bars with cream cheese frosting! The moist and flavorful pumpkin bars are the perfect blend of spices like cinnamon, nutmeg, and cloves. They have a soft and slightly dense texture that just melts in your mouth.

And the cream cheese frosting on top adds a rich and creamy contrast that balances out the sweetness of the bars. It’s a delightful treat that is always a hit at any gathering or as a cozy dessert at home. Trust me, once you try these pumpkin bars, you’ll be hooked!

Ingredients Needed for This Recipe

For the Pumpkin Bars:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda

1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
4 large eggs

1 2/3 cups granulated sugar
1 cup vegetable oil
15 oz canned pumpkin puree (not pumpkin pie filling)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 teaspoons vanilla extract

4 cups powdered sugar, sifted
A pinch of salt (optional, to taste)

Instructions for Making Pumpkin Bars with Cream Cheese Frosting

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
Beat the eggs and sugar: In a large bowl, beat the eggs, granulated sugar, and vegetable oil until smooth and lightened in color, about 2 minutes. Mix in the pumpkin puree until well combined.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Avoid overmixing.

Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan on a wire rack.
Prepare the frosting: While the bars are cooling, make the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the vanilla extract and mix. Gradually add the powdered sugar, 1 cup at a time, beating until smooth. If desired, add a pinch of salt to taste and mix well.
Frost the cooled bars: Once the pumpkin bars have cooled, spread the cream cheese frosting evenly over the top. Cut into bars and serve.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. For best texture, let the bars come to room temperature before serving if they’ve been chilled.

Tips for Perfecting the Recipe

Ingredient Quality: The quality of the ingredients can significantly impact the flavor of your pumpkin bars. Fresh spices, high-quality vanilla extract, and pure pumpkin puree will provide the best taste. If your spices have been sitting on the shelf for a while, consider replacing them to ensure your bars have the freshest flavor.

Pumpkin Puree: Using canned pumpkin puree offers convenience and consistency, but ensure it’s 100% pure pumpkin, not pumpkin pie filling, which contains added sugars and spices. For an even fresher taste, consider making your own pumpkin puree by roasting and pureeing a small pie pumpkin.

Mixing Technique: When combining your wet and dry ingredients, mix until just combined. Overmixing can lead to a dense, tough texture because it develops the gluten in the flour. A light hand ensures your pumpkin bars stay moist and tender.

Baking Evenly: Oven hot spots can lead to uneven baking. Halfway through the baking time, rotate your pan 180 degrees to help the bars bake more uniformly. Also, start checking for doneness a few minutes before the recipe suggests, as oven temperatures can vary.

Cooling: Allow the pumpkin bars to cool completely before frosting. This prevents the frosting from melting and ensures it spreads evenly. If you’re short on time, placing the bars in the refrigerator can speed up the cooling process without affecting the texture.

Frosting Consistency: For a spreadable and fluffy frosting, ensure your cream cheese and butter are at room temperature. If your frosting is too thick, you can thin it with a tablespoon of milk or cream. If it’s too runny, add more powdered sugar until you reach the desired consistency.

Serving Suggestions

Cutting the Bars: For clean, neat slices, use a sharp knife and wipe it clean with a damp cloth between cuts. This method helps maintain the bars’ shape and ensures the frosting looks pristine.

Garnishing: Add a festive touch to your pumpkin bars with a sprinkle of cinnamon, chopped nuts, or a drizzle of caramel sauce. These garnishes not only enhance the flavor but also make the bars visually appealing.

Serving Size: While the recipe suggests cutting the bars into 24 pieces, you can adjust the size based on the occasion. Smaller squares are perfect for large gatherings, allowing guests to sample multiple desserts. Larger bars make a satisfying treat for a sit-down meal.

Presentation: Serve the pumpkin bars on a platter lined with autumn leaves (real or decorative) for a seasonal touch. You can also use fall-themed plates or napkins to enhance the autumnal vibe.

Pairings: Pumpkin bars with cream cheese frosting pair beautifully with warm beverages. Consider serving them with spiced apple cider, hot tea, or coffee for a cozy, comforting experience.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Roast a small pie pumpkin, scoop out the flesh, and puree it until smooth. Measure out the amount needed for the recipe. Fresh pumpkin may add a slightly different texture and moisture content, so the baking time might need a slight adjustment.

How can I make this recipe gluten-free? To make gluten-free pumpkin bars, substitute the all-purpose flour with your favorite gluten-free flour blend designed for baking. Ensure it includes xanthan gum or another binder to mimic the texture of gluten.

Can the pumpkin bars be made in advance? Yes, these bars actually taste better the next day as the flavors have time to meld. You can bake the bars and apply the frosting up to 2 days in advance. Keep them refrigerated in an airtight container until ready to serve.

How do I store leftovers? Store leftover pumpkin bars in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the bars without the frosting for up to 3 months. Thaw in the refrigerator overnight and frost before serving.

Can I make the frosting less sweet? If you find the frosting too sweet, you can reduce the amount of powdered sugar or add a pinch of salt to balance the sweetness. Another option is to incorporate a tablespoon of lemon juice or sour cream for a tangy contrast.

Pumpkin Bars with Cream Cheese Frosting

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Pumpkin Bars with Cream Cheese Frosting present a delightful fusion of moist, spiced pumpkin cake and the luxurious, smooth sweetness of cream cheese frosting. Ideal for fall celebrations, festive occasions, or whenever the comforting essence of pumpkin spice is desired, these bars promise to be a favorite among both family and guests.

Ingredients

For the Pumpkin Bars:

2 cups all-purpose flour
2 teaspoons baking powder

1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon

1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger

4 large eggs
1 2/3 cups granulated sugar
1 cup vegetable oil

15 oz canned pumpkin puree not pumpkin pie filling

For the Cream Cheese Frosting:

8 oz cream cheese softened
1/2 cup 1 stick unsalted butter, softened

2 teaspoons vanilla extract
4 cups powdered sugar sifted
A pinch of salt optional, to taste

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
Beat the eggs and sugar: In a large bowl, beat the eggs, granulated sugar, and vegetable oil until smooth and lightened in color, about 2 minutes. Mix in the pumpkin puree until well combined.

Combine the wet and dry ingredients: Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Avoid overmixing.
Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan on a wire rack.
Prepare the frosting: While the bars are cooling, make the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the vanilla extract and mix. Gradually add the powdered sugar, 1 cup at a time, beating until smooth. If desired, add a pinch of salt to taste and mix well.

Frost the cooled bars: Once the pumpkin bars have cooled, spread the cream cheese frosting evenly over the top. Cut into bars and serve.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. For best texture, let the bars come to room temperature before serving if they’ve been chilled.