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Pumpkin Bars with Cream Cheese Frosting Recipe
Ash Tyrrell

Pumpkin Bars with Cream Cheese Frosting Recipe

I still remember the first time I pulled a pan of these pumpkin bars with cream cheese frosting out of the oven. My kitchen smelled like cinnamon and warm pumpkin spice for hours, and I couldn't wait to slice into them. I make this recipe every single fall now, and it's become one of those desserts my family actually requests by name
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Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 4 large eggs – room temperature eggs blend into the batter more smoothly
  • 1 2/3 cups granulated sugar – sweetens the bars and helps create that soft moist crumb
  • 1 15-ounce can pumpkin puree – use pure pumpkin, not pumpkin pie filling, for the best flavor
  • 1 cup vegetable oil – keeps the bars incredibly moist for days
  • 1 teaspoon vanilla extract – rounds out the warm spice flavors
  • 2 cups all-purpose flour – spoon and level it so the bars don't turn out dense
  • 2 teaspoons baking powder – gives the bars a light cake-like lift
  • 1 teaspoon baking soda – works with the powder for even rising
  • 2 teaspoons ground cinnamon – the backbone of that cozy fall flavor
  • 2 teaspoons pumpkin pie spice – adds nutmeg ginger, and clove notes in one easy scoop
  • 1 teaspoon fine sea salt – balances the sweetness and sharpens every flavor
  • 8 ounces cream cheese softened – full-fat block-style cream cheese makes the smoothest frosting
  • 1/4 cup unsalted butter softened – adds richness and helps the frosting hold its shape
  • 1 teaspoon vanilla extract – for the frosting deepens the sweet tang
  • 2 to 3 cups powdered sugar sifted – sweetens and thickens the frosting to a spreadable consistency

Method
 

  1. I always start by preheating my oven to 350°F and greasing a 9×13-inch pan with butter or nonstick spray. This step matters more than people think, since a properly greased pan is what keeps your bars from tearing apart when you try to lift them out later. I like lining mine with parchment paper too, leaving an overhang on the sides for easy removal.
  2. In my largest mixing bowl, I whisk together the eggs, sugar, pumpkin puree, oil, and vanilla extract until the mixture looks smooth and well combined. There's no need for a mixer here, just a sturdy whisk and a couple of minutes of arm strength. I make sure there are no streaks of egg left before moving on to the next step.
  3. In a separate bowl, I whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Mixing the dry ingredients separately first ensures the leavening agents and spices get evenly distributed, so you won't end up with a bitter bite of baking soda in one corner of the pan.
  4. I gently fold the dry mixture into the wet pumpkin mixture using a rubber spatula, stirring just until no flour streaks remain. Overmixing at this stage is the number one thing that can make your bars turn out tough instead of tender, so I really try to stop as soon as it's combined.
  5. I pour the batter into my prepared pan and spread it into an even layer, then bake for 25 to 30 minutes. I know the bars are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached, not wet batter.
  6. This is the step I always want to skip, but never do. I let the bars cool completely in the pan on a wire rack, which usually takes about an hour. Frosting warm bars is a guaranteed way to end up with a melted, runny mess instead of a beautiful frosted top.
  7. While the bars cool, I beat the softened cream cheese and butter together until light and fluffy, about 2 minutes. Then I mix in the vanilla extract and gradually add the powdered sugar, beating until the frosting is smooth, thick, and easy to spread.
  8. Once the bars are fully cooled, I spread the cream cheese frosting evenly over the top using an offset spatula. I like chilling the pan for 20 minutes before slicing, since it makes for much cleaner cuts and a firmer frosting layer.

Notes

  • I always use canned pumpkin puree instead of fresh pumpkin, since it has a more consistent moisture level and won't water down my batter.
  • I make sure my cream cheese and butter are truly at room temperature, or my frosting ends up lumpy no matter how long I beat it.
  • I like adding an extra half teaspoon of cinnamon when I want a bolder spice flavor, since store-bought pumpkin pie spice blends can vary.
  • I never skip greasing and lining my pan, because these bars are soft and delicate once baked.
  • I chill my frosted bars for at least 30 minutes before slicing for the cleanest, bakery-style cuts