Pumpkin Bars with Cream Cheese Frosting are a dessert that will have folks lining up for the recipe! These are the BEST pumpkin bars you’ll ever encounter!
When autumn rolls around, these seasonal bars are always on my baking list. The lovely spiced bars with a thick, dreamy layer of frosting are the perfect treat for pumpkin lovers.
Easy Pumpkin Bars with Cream Cheese Frosting
I’ve made these moist, fall-spiced pumpkin bars for numerous occasions. Nicknamed “Killer Pumpkin Bars” by some of my online foodie friends, you will agree there are the best pumpkin bars 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 Pumpkin Bars with Cream Cheese Frosting would be a home run. And adding a nice layer of cream cheese frosting never hurt any dessert, at least in my book.
More Fabulous Pumpkin Recipes
When autumn rolls around, I turn to all things apple and pumpkin. These easy pumpkin bars always make the yearly cut. This Pumpkin Roll is also a family favorite.
A loaf of Pumpkin Zucchini Bread is ideal for the seasonal transition and this marvelous Pumpkin Crumb Cake can be eaten for breakfast AND for dessert! Plus I’m loving the look of these Pumpkin Crinkle Cookies. I’d love to keep a batch in my freezer for those emergency cravings. And for lighter fare, try these Healthy Pumpkin Muffins.
Tips for Making the BEST Pumpkin Bars
My friends have told me they ARE the best pumpkin bars in the world. My family loves them and so will yours!! Here are a few tips for making these bars.
- Use a can of pumpkin puree not pumpkin pie mix. The latter has sugar and spices added and you want plain pumpkin. You’ll be adding your own spices. Read the label carefully.
- These bars are baked in a 10 x 15-inch jellyroll pan which is not the same as a 9 x 13-inch cake pan. Check the affiliate link below to see details.
- I use an offset spatula to smooth out the batter, then later to smooth out the frosting. It’s one of my most used kitchen tools!
- These easy Pumpkin Bars with Cream Cheese Frosting are more of a cake-like consistency than a cookie bar, so check for doneness like you would a cake.
- Insert a toothpick into the middle of the bars to check to see if they’re done. If it comes out clean, your cake is done. If there is batter on the toothpick, more baking time is needed. Check more than one spot to ensure the center is fully baked.
- Alternatively, you can tap your index finger lightly on the surface of the cake. If it leaves an indentation, the bake isn’t done. If the cake springs back, it can come out of the oven.
Things you may need for this recipe:
- Jellyroll Pan
- Kitchen Aid 9 Speed Hand Mixer
- Offset Spatula (one of my most used kitchen tools, great for smoothing out batter and spreading frosting)
Pumpkin Bars with Cream Cheese Frosting
Cake-like pumpkin bars topped with a decadent cream cheese frosting!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 24 bars 1x
- Category: Dessert, Bar Cookies
- Method: Baking
- Cuisine: American
- 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
- 1/2 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.
These freeze beautifully.
You can make a half batch in an 8 x 8-inch pan, but start checking for doneness at the 20-minute mark.
More Pumpkin Recipes
- Pumpkin Loaf by Love and Confections
- The Best 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
- 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 Spice Overnight Oatmeal by Dizzy Busy and Hungry
*P.S. I found the cute little Wilton pumpkins made of royal icing at Target.