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Best Easy Pumpkin Bars with Cream Cheese Frosting

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These cozy spiced pumpkin bars are soft, cake-like, and topped with a thick, tangy cream cheese frosting. They’re ridiculously easy to make and perfect for fall gatherings.

Ingredients

Scale
  • 1 can (15 ounces) canned pumpkin puree
  • 2 cups (240 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • 1 cup (200 grams) packed brown sugar
  • 1/2 cup (120 ml) vegetable oil
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 8 ounces (226 grams) cream cheese, softened
  • 1/4 cup (57 grams) unsalted butter, softened
  • 3 cups (360 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • a pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a large bowl, whisk together granulated sugar and brown sugar. Add vegetable oil and whisk until combined. Add eggs one at a time, whisking well after each. Add vanilla extract and pumpkin puree; whisk until smooth.
  4. Add dry ingredients to wet ingredients in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  5. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  6. Bake for 25-30 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pan on wire rack for 15 minutes, then lift out using parchment and cool completely (at least 1 hour).
  7. For frosting: Beat cream cheese and butter with electric mixer on medium speed until smooth (about 2 minutes). Add vanilla and salt; beat until combined. Gradually add powdered sugar, 1 cup at a time, beating on low after each addition. Increase speed to medium-high and beat 2 minutes until light and fluffy.
  8. Spread frosting evenly over cooled bars. Slice into 12 large or 24 smaller squares. For clean cuts, chill bars 30 minutes before slicing.

Notes

Do not overmix the batter. Let cream cheese soften properly. Use a light hand with cloves. Chill bars before slicing for cleaner cuts. Check oven temperature with an oven thermometer. Room temperature eggs make a difference.

Nutrition

Keywords: pumpkin bars, cream cheese frosting, fall dessert, easy pumpkin recipe, pumpkin bars with cream cheese frosting

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