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Easy Pumpkin Bars with Cream Cheese Frosting

A slice of moist, flavorful pumpkin bars topped with creamy frosting on a white plate.
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Moist and flavorful pumpkin bars baked in a 9×13 pan, topped with a rich cream cheese frosting. Perfect for fall gatherings and holidays.

Ingredients

Scale
  • 1 (15 ounce) can pumpkin puree
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Beat until well combined.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vegetable oil and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour the batter into the prepared baking pan and spread evenly.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the bars cool completely in the pan on a wire rack.
  9. While the bars are cooling, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
  10. Gradually add the powdered sugar, beating until combined. Stir in the vanilla extract.
  11. Add milk, one tablespoon at a time, until the frosting reaches your desired spreading consistency.
  12. Once the pumpkin bars are completely cool, spread the cream cheese frosting evenly over the top.
  13. Cut into squares and serve.

Notes

  • For a glaze instead of frosting, whisk together 1 cup powdered sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Drizzle over cooled bars.
  • You can use fresh pumpkin puree, but ensure it is well-drained to avoid a watery batter.
  • Store pumpkin bars in an airtight container in the refrigerator for up to 3 days.
  • Pumpkin bars freeze well. Wrap cooled, unfrosted bars tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw at room temperature.
  • These bars are excellent for bake sales and potlucks.

Nutrition

Find it online: https://cutcooktaste.com/pumpkin-bars-easy-moist-fall-dessert/