Pumpkin Bars With Cream Cheese Frosting (Printable)
Moist, spiced pumpkin bars topped with luscious cream cheese frosting—a perfect fall treat for gatherings.
# What You'll Need:
→ For the Pumpkin Bars
01 - 1 3/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1/2 cup vegetable oil
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups pumpkin puree (not pumpkin pie filling)
→ For the Cream Cheese Frosting
14 - 8 oz cream cheese, softened
15 - 1/4 cup unsalted butter, softened
16 - 2 cups powdered sugar, sifted
17 - 1 teaspoon vanilla extract
18 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well blended.
03 - In a separate bowl, whisk vegetable oil, eggs, and vanilla extract until smooth. Add pumpkin puree and mix until fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir with a spatula just until combined—do not overmix to prevent dense texture.
05 - Spread batter evenly in prepared pan. Bake for 22-27 minutes until toothpick inserted in center comes out clean. Cool completely in pan before frosting.
06 - Beat cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla extract, and salt; beat until light and fluffy.
07 - Spread frosting evenly over cooled bars. Cut into squares and serve immediately or refrigerate for later.
# Expert Tips:
01 -
- The texture impossibly moist while still holding together perfectly when cut
- Frosting to pumpkin ratio that hits the sweet spot without overwhelming the spiced base
02 -
- Cooling the bars completely before frosting is non negotiable or the frosting will melt into a messy puddle
- Room temperature cream cheese beats smoothly cold cream cheese leaves you fighting lumps forever
03 -
- Use the parchment paper overhang like a sling to lift the whole batch out before cutting the cleanest squares ever
- Freeze unfrosted bars tightly wrapped for up to three months then thaw and frost when needed