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Pumpkin Bars with Cream Cheese Frosting
5 from 33 votes

Pumpkin Bars with Cream Cheese Frosting

Pumpkin Bars with Cream Cheese Frosting feature moist pumpkin-spiced cake bars topped with a smooth, tangy cream cheese frosting. The bars have a tender texture from the pumpkin and oil, balanced by warm spices like pumpkin pie spice and cinnamon. The rich frosting adds sweetness and creaminess to each bite.

Prep Time
15 mins
Cook Time
22 mins
Servings: 20
Course: Dessert, Bread
Cuisine: American

Ingredients

  • 3/4 cup neutral cooking oil canola, vegetable, etc, generic cooking oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 large egg
  • 1/4 cup buttermilk or whole milk
  • 2 teaspoons vanilla extract
  • 15-ounce can pumpkin pure; canned
  • 2 cups flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Cream Cheese Frosting:
  • 1/2 cup butter (softened)
  • 8-ounce pkg. cream cheese (softened)
  • 4 to 4 1/2 cups powdered sugar
  • 1 to 2 Tablespoons heavy whipping cream or whole milk

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. In a large bowl, mix together oil, brown sugar, sugar, eggs, vanilla, and buttermilk for 3-4 minutes until creamy. Add in pumpkin and mix for 1 minute longer.
  2. Fold in flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt and mix until most of the bumps disappear.
  3. Place a parchment paper sheet into the jelly roll pan and spray with non-stick cooking spray. If you don't have parchment paper, spray the pan with non-stick cooking spray. Pour the pumpkin batter into the pan and evenly spread into the corners.
  4. Bake for 20-25 minutes, depending on the size of pan used. If using a thin cookie sheet, I suggest setting the timer for 17 minutes and checking it.
  5. Let cool before frosting. If you used parchment paper you can flip the bars onto a cooling rack and peel off the paper. This makes it easier to cut the bars.Make the cream cheese frosting and once the bars cool, spread the frosting all over. Cut into squares.
Cream Cheese Frosting:
  1. In a mixing bowl, add softened butter, softened cream cheese, powdered sugar, and heavy cream. Mix until light and fluffy and completely smooth and creamy.

Notes

  • Use 100% pure canned pumpkin, not pumpkin pie filling, for the best flavor and texture.
  • Freeze the bars for 30 minutes before slicing to make cutting easier and cleaner.
  • If you use parchment paper, you can lift bars out of the pan or flip them onto a cooling rack for easier cutting.
  • A plastic knife helps create smooth edges when cutting the bars into squares.
  • Neutral oils like canola or vegetable are recommended, but olive oil may be substituted.