Pumpkin Bars with Cream Cheese Frosting
Pumpkin bars bring the cozy flavor of pumpkin cake to an easy-to-cut dessert. The crumb is tender and warmly spiced, while a thick layer of cream cheese frosting adds a smooth, tangy finish.
A nine-by-thirteen-inch pan gives the cake its familiar bar shape. Let it cool completely before frosting so the topping stays creamy and easy to spread.
What makes these pumpkin bars tender
Pumpkin puree gives the cake its characteristic pumpkin flavor and moist texture. Choose plain pumpkin puree, not pumpkin pie filling, which comes sweetened and spiced. Using pie filling would change the balance of the batter and the finished flavor.
Granulated sugar and packed light brown sugar bring sweetness, with the brown sugar adding a gentle caramel note. Vegetable oil helps keep the crumb tender, and eggs give the batter structure. Cinnamon, ginger, and nutmeg make a familiar warm spice blend without overwhelming the pumpkin.
The dry ingredients include both baking powder and baking soda. Whisking them with the flour, spices, and salt helps distribute them through the batter, so each bite has an even flavor and texture.
Mix gently for an even crumb
Start by whisking the wet ingredients until the pumpkin mixture looks smooth. When you add the flour mixture, stir only until the dry streaks disappear. Mixing more than needed can make the bars less tender, so stop once the batter comes together.
Spread the batter evenly into the greased pan. An even layer helps the cake bake consistently from edge to center. Use the oven temperature and baking time listed on the recipe card, and check for a center that springs back lightly when touched and a toothpick that comes out clean.
The cake needs to cool completely in the pan on a wire rack before you add the frosting. Warm cake can soften the cream cheese topping, making it harder to spread neatly. Give the center time to cool, too; the edges can feel ready before the middle has cooled through.
A smooth, thick cream cheese frosting
Softened cream cheese and unsalted butter are easier to beat into a smooth base. If either is too firm, the frosting may have small lumps. Beat the two together until smooth before adding the powdered sugar, vanilla powder, and salt.
Once the frosting ingredients are creamy, spread them over the cooled cake. A gentle touch helps keep the surface even. Cut the frosted cake into bars after spreading the topping, wiping the knife between cuts if you want cleaner edges.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
Use plain pumpkin puree for these bars. Pumpkin pie filling already includes sweeteners and spices, so it would change the batter’s flavor and balance. Check the can label to make sure you have puree.
How can I tell when the cake is baked?
Look for a center that springs back lightly when touched, and insert a toothpick into the center. It should come out clean. Follow the oven temperature and baking time listed on the recipe card.
Why does the cake need to cool before frosting?
Cooling the cake completely helps the cream cheese frosting stay thick and spreadable. If the cake is still warm, the frosting can soften as you spread it, making it harder to create an even layer.
Pumpkin Bars with Cream Cheese Frosting
Course: DessertCuisine: AmericanDifficulty: Easy24
bars20
minutes30
minutes285
kcal1
hour50
minutesThese tender pumpkin bars are warmly spiced and topped with thick cream cheese frosting. Bake them in a 9×13-inch pan, then cut into squares once the cake has cooled.
Ingredients
- Pumpkin bars
1 tablespoon butter, for greasing the pan
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 teaspoon salt
4 large eggs
1 cup granulated sugar
1/2 cup packed light brown sugar
3/4 cup vegetable oil
1 cup pumpkin puree
- Cream cheese frosting
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1/2 teaspoon vanilla powder
1/8 teaspoon salt
Directions
- Heat the oven to 350°F. Grease a 9×13-inch baking pan with the butter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and pumpkin puree until smooth. Add the flour mixture and stir just until no dry streaks remain.
- Spread the batter evenly in the prepared pan. Bake for 30 minutes, until the center springs back lightly when touched and a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack, about 60 minutes.
- Beat the cream cheese and butter in a bowl until smooth. Beat in the powdered sugar, vanilla powder, and salt until creamy. Spread the frosting over the cooled cake, then cut into 24 bars.
Notes
- Use plain pumpkin puree rather than pumpkin pie filling, which already contains sweeteners and spices.
