If you want to make a pumpkin dessert that will have folks lining up for the recipe, these pumpkin bars with cream cheese frosting are the answer!
Killer Pumpkin Bars
I’ve made these moist, fall-spiced pumpkin bars for numerous occasions. Nicknamed “Killer Pumpkin Bars” by some of my on-line foodie friends, you will agree once you taste your first bite. My kids adore pumpkin bread (don’t ask about the hubby as he only eats his pumpkin in pie), so it was no stretch to surmise that these would be a home run hit. And adding a nice layer of cream cheese frosting never hurt any dessert, at least in my book.
Hi, and welcome to #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili, and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board! Don’t miss the pumpkin scones and palmiers that I will reveal soon. Make sure to stock up on canned pumpkin. I know your family and friends will rave about these pumpkin bars with cream cheese frosting…mine do!
- 2 cups sugar
- 1 cup butter (2 sticks), at room temperature
- 2 cups canned pumpkin (one 15 ounce can)
- 4 eggs, at room temperature
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon ginger
- 1 teaspoon ground cloves
- ½ teaspoon salt
- 6 ounces cream cheese, at room temperature
- 1 cup (2 sticks) butter, at room temperature
- 2 teaspoons vanilla
- 4 cups powdered sugar, sifted to remove lumps
- Candy pumpkins, optional, to garnish*
- Preheat oven to 350º. Lightly grease a 15 x 10 inch (jelly roll) pan.
- Stir flour, baking soda, spices and salt together and set aside.
- Cream butter and sugar until light and fluffy. Add pumpkin and eggs; beat till smooth. Add dry ingredients and mix till well combined. Spread mixture evenly in prepared pan.
- Bake for 25 minutes or till cake springs back when lightly touched in the middle or toothpick comes out clean when inserted in the middle.
- Cool completely and frost. Garnish with candy pumpkins if desired.
- To make icing: beat all ingredients together till smooth.
More Pumpkin Recipes
Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Loaf by Love and Confections
Lemongrass-Kissed Sankaya (Thai Pumpkin Custard) by Culinary Adventures with Camilla
Pumpkin Bars with Cream Cheese Frosting by That Skinny Chick Can Bake
Brown Butter Pumpkin Cupcakes with Biscoff Frosting by The Spiffy Cookie
Pumpkin Peach Smoothie by Happy Food Healthy Life
Egg and Pumpkin Breakfast Cups by Curious Cuisiniere
Witches Eye Glass Chocolate Pumpkin Cupcakes by Lady Behind The Curtain
Easy Homemade Pumpkin Puree by Life Tastes Good
Pumpkin Orange Soup by The Not So Cheesy Kitchen
Macaroni with Kale and Creamy Pumpkin Sauce by A Day in the Life on the Farm
Roasted Pumpkin and Chickpea Samosas by A Kitchen Hoor’s Adventures
Slow Cooker Pumpkin Butter by My Catholic Kitchen
Pumpkin Scones by Making Miracles
Chewy Pumpkin Chocolate Chip Cookies by The Pajama Chef
Pumpkin Molasses Cookies by That’s My Home
Pumpkin Spice Overnight Oatmeal by Dizzy Busy and Hungry
*P.S. I found the cute little Wilton pumpkins made of royal icing at Target.