When it comes to pumpkin you really can’t get much easier and tastier than these Pumpkin Bars. Topped with a cinnamon cream cheese frosting, this is the perfect dessert combination.
I’m am obsessed with all things pumpkin! I looooove pumpkin, I also wholeheartedly believe that pumpkin can and should be consumed year round.
Whoever made it a fall “thing” didn’t know what they were missing out on. We make these Pumpkin Bars all year because we just can’t get enough.
Simple ingredients help them bake up and the cinnamon cream cheese frosting lathers the top making them ultra luscious and even more tasty than they already are.
These Pumpkin Bars are one of my most requested desserts during the fall season, so we always bring them to gatherings, sporting events and bake sales.
These bars are always a hit, so we stick with them because we know that people love them. When you know that other people like them then they have to be good.
So if you are ready to have your new favorite fall treat, then you have to whip up a batch of these Pumpkin Bars ASAP!
Some of my other favorite pumpkin recipes we have on our site include: Pumpkin Cheesecake Pie, Pumpkin Bread Pudding and Pumpkin Banana Bread.
WHY THIS RECIPE WORKS:
- These are spiced just right and have the perfect amount of pumpkin flavor.
- The cinnamon cream cheese frosting pairs perfectly with the bars.
- These make a large batch so you’ll have plenty to go around!
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Pumpkin pie spice
Baking powder
Baking soda
Fine sea salt
Eggs
Granulated sugar
Unsalted butter
Pure pumpkin puree
Vanilla extract
Cream cheese
Powdered sugar
Ground cinnamon
HOW TO MAKE PUMPKIN BARS, STEP BY STEP:
- Preheat the oven to 350 degrees F. Line a 10×15-inch baking pan with parchment paper, this will help you lift the bars out, set aside.
- In a large bowl, stir together the flour, pumpkin spice, baking powder, baking soda, and salt.
- In a large bowl, whisk together the eggs, sugar, butter, pumpkin puree, and vanilla until smooth. Add the dry ingredients and stir it together until there are no dry patches.
- Pour the batter into the prepared baking pan and smooth out the top.
- Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Place on a wire rack to cool completely.
- While the bars cool, make the frosting by placing the cream cheese and butter in the body of a stand mixer with the paddle attachment or a large bowl with an electric hand mixer and cream until smooth.
- Add the powdered sugar and mix until combined.
- Add the cinnamon and vanilla, stir to combine. S
- crape down the sides as needed. Whip the frosting at medium speed for 2 minutes until light and fluffy.
- Once the bars are cooled, add the frosting, cut, and serve.
CAN I MAKE THIS INTO A CAKE?
Yes, you could make this into cake form instead of bars if you like. Pour batter into a greased 9×13-inch baking pan and bake for about 5-10 minutes longer until toothpick comes out clean.
WHAT OTHER FROSTING CAN I USE?
If you are not a fan of cream cheese, which I highly suggest pairing with these bars – especially my Cinnamon Cream Cheese Frosting, you can switch it up.
These are great with a regular buttercream frosting, chocolate frosting, caramel frosting, chocolate ganache, powdered sugar sprinkle and more.
CAN I ADD IN MIX-INS?
Absolutely! We love to switch it up every now and again! Some of our favorite ingredients to mix in include:
- Chopped nuts, either pecans or walnuts
- Mini chocolate chips
- Caramel chips
- Dried cranberries
- White chocolate chips
Whatever you think would taste amazing in these bars, you can absolutely add.
CAN I MAKE THESE PUMPKIN BARS THINNER?
If you want your bars to be less thick you can make them in a 12×17-inch baking pan as well, I like mine slightly thick, but not like a cake slice.
That way i can cut into smaller bars but still get essentially the same amount as I would if I were to make them in a larger pan and in larger bars.
HOW TO STORE:
To store these, place covered in the pan or an airtight container where they will stay good for up to 3-4 days.
These can also be frozen. If you are planning on freezing them, I would freeze without the cream cheese frosting. Let the bars cool completely, then wrap with saran wrap and foil and place whole pan in freeze.
These will keep in the freezer for up to 3 months.
To defrost, remove to the countertop or refrigerator until thawed, then make your frosting and spread on bars.
TIPS AND TRICKS:
- For a thicker cake make in a 9×13-inch pan, for thinner bars make in a 12×17-inch pan.
- Do not use pumpkin pie filling, use pure pumpkin puree.
- These can be frozen, see my tips above.
- For a more potent flavor use more pumpkin pie spice.
- The cinnamon cream cheese frosting is optional but highly recommended.
- Other frostings can be used, see above on some ideas.
- You can add other mix-ins to these bars as well, again see above for some ideas.
Want that perfect fall dessert? Then I have to recommend that you make my delicious and family favorite Pumpkin Bars!
If you like this recipe you might also like:
If you’ve tried these PUMPKIN BARS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pumpkin Bars
Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 4 large eggs room temp
- 1 ½ cups granulated sugar
- 1 cup unsalted butter melted
- 15 ounces pure pumpkin puree
- 1 teaspoon vanilla extract
For the frosting:
- 8 ounces cream cheese softened
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a 10×15-inch baking pan with parchment paper, this will help you lift the bars out, set aside.
- In a large bowl, stir together the flour, pumpkin spice, baking powder, baking soda, and salt.
- In a large bowl, whisk together the eggs, sugar, butter, pumpkin puree, and vanilla until smooth. Add the dry ingredients and stir it together until there are no dry patches.
- Pour the batter into the prepared baking pan and smooth out the top.
- Bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Place on a wire rack to cool completely.
- While the bars cool, make the frosting by placing the cream cheese and butter in the body of a stand mixer with the paddle attachment or a large bowl with an electric hand mixer and cream until smooth.
- Add the powdered sugar and mix until combined.
- Add the cinnamon and vanilla, stir to combine.
- Scrape down the sides as needed. Whip the frosting at medium speed for 2 minutes until light and fluffy.
- Once the bars are cooled, add the frosting, cut, and serve.
Notes
- For a thicker cake make in a 9×13-inch pan, for thinner bars make in a 12×17-inch pan.
- Do not use pumpkin pie filling, use pure pumpkin puree.
- These can be frozen, see my tips above.
- For a more potent flavor use more pumpkin pie spice.
- The cinnamon cream cheese frosting is optional but highly recommended.
- Other frostings can be used, see above on some ideas.
- You can add other mix-ins to these bars as well, again see above for some ideas.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
ORIGINALLY PUBLISHED, AUGUST 2021
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