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5.0 from 174 votes

Easy Pumpkin Bars With Cream Cheese Frosting

Delicious and easy Pumpkin Bars With Cream Cheese Frosting are a fantastic fall dessert! The perfect cross between a pumpkin cake, pumpkin pie and pumpkin brownies!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 20 servings
Course: Dessert
Cuisine: American

Ingredients

  • 29 oz pumpkin puree (canned pumpkin)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 2 tsp ground cinnamon
  • 1-2 tsp salt if a hint of saltiness is a good thing to you, definitely add 2 tsp
Frosting
  • 4 oz cream cheese, softened brick, not tub style cream cheese
  • 1/2 cup butter, softened
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1-2 tbsp heavy cream milk or half and half can be used

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine pumpkin, sugar, eggs and oil with an electric mixer until well combined.
  3. Add flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt to the wet ingredients and mix by hand until just combined.
  4. Pour batter into a 9x13" baking pan that has been sprayed with non-stick cooking spray.
  5. Bake for approximately 30-40 minutes. Bars should be starting to set up, but remember this is more like a brownie than a cake, it should seem a bit undercooked in the center, but not still be wet.
  6. Remove from oven and allow to cool completely on a wire cooling rack.
Frosting
  1. Cream together cream cheese and butter until light and fluffy. Add in vanilla and mix until combined.
  2. Add one cup of powdered sugar, and salt, and mix until well combined. Then add remaining powdered sugar and mix until well combined.
  3. Add in one tablespoon of cream and mix until well combined. If a slightly thinner texture is desired, add in additional tablespoon of cream and mix until combined.
  4. Spread frosting over bars. Slice and serve.

Notes

  • When topped with cream cheese frosting, these pumpkin bars should be stored in a refrigerator. 
  • While pumpkin bars are sometimes baked in jelly roll pans, this recipe was developed to use a 9x13 inch pan, since those are commonly found in most US kitchens. The amount of batter would be a bit too much for a jelly roll pan. 

Nutrition Information

Calories 261kcal (13%) Carbohydrates 44g (15%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 44mg (15%) Sodium 279mg (12%) Potassium 148mg (4%) Fiber 2g (8%) Sugar 32g (64%) Vitamin A 6662IU (133%) Vitamin C 2mg (2%) Calcium 42mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 20servings

Amount Per Serving

Calories

% Daily Value*

Calories 261kcal 13%
Carbohydrates 44g 15%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 44mg 15%
Sodium 279mg 12%
Potassium 148mg 3%
Fiber 2g 8%
Sugar 32g 64%
Vitamin A 6662IU 133%
Vitamin C 2mg 2%
Calcium 42mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.