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The Ultimate Moist Pumpkin Bars with Tangy Cream Cheese Frosting

A square slice of moist pumpkin bars with thick cream cheese frosting on a white plate.
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Make these moist pumpkin bars, a classic fall dessert bursting with warm spices and topped with rich, tangy cream cheese frosting. This easy sheet pan recipe is perfect for Thanksgiving or any autumn gathering.

Ingredients

Scale
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 (15 ounce) can pure pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (optional, for thinning)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the vegetable oil and granulated sugar until combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree.
  4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix the batter.
  6. Pour the batter evenly into the prepared 9×13 inch pan.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the bars from the oven and let them cool completely in the pan on a wire rack. This step is important before frosting.
  9. Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
  10. Gradually beat in the sifted powdered sugar until fully incorporated.
  11. Mix in the vanilla extract. If the frosting is too thick, add milk one teaspoon at a time until you reach a spreadable consistency.
  12. Once the pumpkin bars are completely cool, spread the cream cheese frosting evenly over the top.
  13. Cut the bars into squares and serve. Store leftovers covered in the refrigerator.

Notes

  • For the best texture, make sure your pumpkin puree is not pumpkin pie filling.
  • Use room temperature cream cheese and butter for the smoothest frosting.
  • You can bake these as sheet pan pumpkin bars for easy serving at parties.
  • If you want a stronger spice flavor, add 1/4 teaspoon of ground cloves to the dry ingredients.

Nutrition

Find it online: https://cutcooktaste.com/pumpkin-bars-with-cream-cheese-frosting/