Pumpkin Bars with Cream Cheese Frosting

These soft and moist pumpkin bars are perfectly spiced and topped with a silky cream cheese frosting. They’re easy to make, ideal for fall gatherings, and guaranteed to disappear fast from any dessert table!

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Ingredients

🎃 For the Pumpkin Bars:

• 4 large eggs
• 1⅔ cups granulated sugar
• 1 cup vegetable oil (or avocado oil or another neutral oil)
• 1 (15-ounce) can pumpkin puree
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 2 tsp pumpkin pie spice
• 1 tsp fine sea salt
• 1 tsp baking soda

🍰 For the Cream Cheese Frosting:

• 1 (8-ounce) package low-fat cream cheese, softened
• 2 Tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 2 to 3 cups powdered sugar, sifted*

*Start with 2 cups and add more to reach your desired frosting consistency.

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Instructions

✅ Make the Pumpkin Bars:

1. Preheat your oven to 350°F (175°C). Lightly grease or mist a 9×13-inch baking dish with cooking spray.
2. In a large mixing bowl, whisk together the eggs, sugar, oil, pumpkin puree, and vanilla extract until smooth and well combined.
3. In a separate bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, salt, and baking soda.
4. Gradually fold the dry ingredients into the wet pumpkin mixture. Stir until just combined—do not overmix.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and transfer the dish to a wire rack to cool completely before frosting.

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🧁 Make the Cream Cheese Frosting:

1. In a large bowl, mix the softened cream cheese, butter, and vanilla until smooth and creamy.
2. Gradually add the sifted powdered sugar, beating until the frosting reaches your preferred consistency—smooth and spreadable.
3. Once the bars are fully cooled, spread the frosting evenly over the top. Slice into squares and serve!

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Why You’ll Love This Recipe

• Moist and tender: Thanks to pumpkin puree and the perfect balance of oil and eggs.
• Warm, cozy spices: Cinnamon and pumpkin pie spice add classic fall flavor.
• Rich frosting: Tangy-sweet cream cheese frosting complements the spiced bars perfectly.
• Easy to make: No mixer required—just bowls, a whisk, and a spatula!

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Tips

• Let the bars cool completely before frosting to avoid melting the topping.
• Sift your powdered sugar for a smoother, lump-free frosting.
• Use full-fat cream cheese if you prefer a richer, thicker frosting.
• Avoid over-mixing the batter to keep the texture light and cake-like.

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Variations and Substitutions

• No pumpkin pie spice? Make your own using cinnamon, nutmeg, ginger, and cloves.
• Add-ins: Stir in chopped walnuts, pecans, or chocolate chips for extra texture.
• Vegan option: Use flax eggs, dairy-free cream cheese, and vegan butter.
• Gluten-free: Swap flour with a 1:1 gluten-free baking blend.

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FAQs

Can I make these bars ahead of time?
Yes! You can bake and frost them up to 2 days in advance. Store covered in the fridge.

Do these need to be refrigerated?
Because of the cream cheese frosting, it’s best to refrigerate the bars and take them out 30 minutes before serving.

Can I freeze them?
Yes. Freeze the unfrosted bars tightly wrapped for up to 2 months. Thaw and frost before serving.

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Serving

• Cut into squares or rectangles for easy serving.
• Dust the top with a light sprinkle of cinnamon or nutmeg for extra flair.
• Serve chilled or at room temperature with coffee, chai, or a glass of cold milk.

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Suggestions

• Make a double batch for potlucks, bake sales, or holiday gatherings—they go fast!
• Use a piping bag to decorate the top with frosting rosettes for a fancier presentation.
• Add orange zest to the frosting for a refreshing citrus twist.