Pumpkin Bars with Cream Cheese Frosting

Why I Love This Recipe

I appreciate the simplicity and versatility of this recipe. The batter comes together effortlessly, requiring just one bowl and no mixer. The use of pumpkin puree not only imparts a warm, earthy flavor but also ensures a moist and tender crumb. The cream cheese frosting adds a luscious finish that complements the spiced cake perfectly. It’s a foolproof recipe that’s ideal for both novice and experienced bakers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs – beaten, to add moisture and structure

• Pumpkin – pumpkin puree, not pumpkin pie filling

• Sugar – for sweetness

• Oil – or substitute applesauce for a lighter option

• All-purpose flour – provides structure

• Baking powder and baking soda – leavening agents for rise

• Cinnamon – adds warm spice; pumpkin pie spice can be added for extra flavor

• Cream cheese frosting – homemade or store-bought, for topping

Directions

1. Prepare the Batter: In a large bowl, combine the beaten eggs, pumpkin puree, sugar, and oil. Mix well until smooth.

2. Add Dry Ingredients: Incorporate the flour, baking powder, baking soda, and cinnamon into the wet mixture. Stir until just combined, ensuring not to overmix.

3. Bake: Spread the batter evenly onto an ungreased 15x10x1-inch baking pan. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

4. Cool and Frost: Remove from the oven and allow the bars to cool completely in the pan. Once cooled, spread the cream cheese frosting evenly over the top.

5. Serve: Cut into squares and enjoy.

Servings and Timing

This recipe yields approximately 16 servings. Preparation time is about 10 minutes, with a baking time of 25-30 minutes. Allow additional time for cooling before frosting. In total, expect to spend around 45 minutes from start to finish.

Variations

• Nutty Addition: Add chopped walnuts or pecans to the batter or sprinkle on top of the frosting for added texture.

• Chocolate Twist: Mix in chocolate chips to the batter for a chocolate-pumpkin combination.

• Spice It Up: Enhance the fall flavors by adding a pinch of ginger, cloves, or nutmeg to the batter.

• Alternative Frostings: If cream cheese frosting isn’t preferred, consider using maple, vanilla, or buttercream frosting as substitutes.

Storage/Reheating

Store the pumpkin bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the unfrosted bars wrapped in plastic wrap and placed in a freezer-safe container for up to 3 months. Thaw at room temperature and frost before serving. These bars are best enjoyed chilled but can be brought to room temperature if desired.

FAQs

Can I make these pumpkin bars ahead of time?

Yes, you can prepare the bars up to 2 days in advance and store them in the refrigerator. For longer storage, freeze the unfrosted bars and frost them after thawing.

Do these bars need to be refrigerated?

While they can be kept at room temperature for up to 24 hours, it’s recommended to store them in the refrigerator to maintain freshness, especially if frosted.

How can I decorate these pumpkin bars?

After frosting, sprinkle ground cinnamon, nutmeg, or pumpkin pie spice on top. For a festive touch, add candy corn or chopped nuts.

Can I use homemade pumpkin puree?

Absolutely. Just ensure it’s well-drained to match the consistency of canned pumpkin puree.

Is it possible to make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to check that all other ingredients are gluten-free as well.

Conclusion

These Pumpkin Bars with Cream Cheese Frosting are a delightful way to embrace the flavors of fall. Their moist, spiced cake base paired with creamy frosting makes them a crowd-pleaser at any gathering. Easy to prepare and versatile in presentation, they’re a must-try for pumpkin enthusiasts and dessert lovers alike.

Pumpkin Bars with Cream Cheese Frosting

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• Author: Mia
• Total Time: 45 minutes
• Yield: 16 bars
• Diet: Vegetarian

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Description

This easy fall treat features soft, flavorful pumpkin cake topped with rich cream cheese frosting — perfect for holiday gatherings or cozy nights in.

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Ingredients

Pumpkin Bars:

4 eggs, beaten

1 can (15 oz) pumpkin puree (not pumpkin pie filling)

1 cup sugar

1 cup oil (or substitute with applesauce)

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon (or pumpkin pie spice)

Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup butter, softened

1 tsp vanilla extract

2 cups powdered sugar

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Instructions

Prepare the Batter: In a large bowl, whisk together eggs, pumpkin puree, sugar, and oil until smooth.

Mix in Dry Ingredients: Stir in flour, baking powder, baking soda, and cinnamon until just combined.

Bake: Spread the batter evenly in an ungreased 15x10x1-inch baking pan. Bake at 350°F (175°C) for 25–30 minutes or until a toothpick inserted comes out clean.

Cool: Let the bars cool completely in the pan.

Frost: Beat cream cheese, butter, and vanilla until smooth. Add powdered sugar and beat until fluffy. Spread frosting over the cooled bars.

Serve: Slice into squares and enjoy.

 

Notes

For added crunch, fold in ½ cup chopped nuts before baking.

Use homemade pumpkin puree, but make sure it’s thick and well-drained.

Frost after cooling completely to avoid melting.

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American