Pumpkin Bars with Cream Cheese Frosting

5 from 1 vote

Pumpkin Bars with Cream Cheese Frosting

These pumpkin bars with cream cheese frosting are moist, spiced treats that combine the comforting flavors of pumpkin and cinnamon with a luscious and tangy cream cheese topping.

Prep Time15

Cook Time25

Cooling Time1

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: cream cheese frosting, pumpkin bars, pumpkin pie bars, pumpkin spice, pumpkin squares

Servings: bars

Calories: 261kcal

Author: Karrie

Ingredients

For the Batter

2 cups all-purpose Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
2 teaspoons Cinnamon
1/2 teaspoon Allspice
1/4 teaspoon Ginger ground
1/2 teaspoon Nutmeg
3 large Eggs room temperature
1 cup dark Brown Sugar
1/4 cup granulated Sugar
1/4 cup Buttermilk or whole milk
15 oz Pumpkin Puree small can
2/3 cup vegetable Oil
2 teaspoons Vanilla extract

For the Frosting

8 oz Cream Cheese room temperature
1/4 cup unsalted Butter room temperature
4 1/2 cups Confectioners’ Sugar
1 teaspoon Vanilla extract
Sprinkles optional

US Customary - Metric

Instructions

To Make the Batter

Preheat your oven to 350°F (175°C). Grease a 9x13-inch (23 x 33 cm) baking pan. For easier cleanup, line the pan with parchment paper and coat it with non-stick spray.
In a large bowl, sift together the flour, salt, baking soda, baking powder, cinnamon, allspice, ginger, and nutmeg. Give it a quick whisk to combine and set aside.
In a separate bowl combine the Eggs, Brown Sugar, Sugar, Buttermilk, Pumpkin Puree, Oil and Vanilla, and blend until smooth.
Gradually pour the wet ingredients into the dry ingredients. Gently whisk the batter just until combined. Pro Tip: Don’t overmix the batter—mix just until the streaks of flour disappear to keep your bars light and fluffy.
Pour the batter into your prepared pan, spreading it evenly. Bake for about 30-35 minutes, or until the center springs back when lightly pressed, and a toothpick inserted comes out with a few moist crumbs.
Allow the pumpkin base to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely (about 1 hour) before frosting.

To Make the Frosting

In a large bowl, beat together the cream cheese and butter until smooth and fully combined.
Add the confectioners' sugar, 1 cup at a time, mixing on low speed. After each addition, scrape down the sides of the bowl.
Add the vanilla extract and beat the frosting on high speed for 3 minutes, until light and creamy. Scrape the bowl, then mix for an additional 30 seconds to ensure everything is incorporated.
Spread the frosting evenly over the cooled pumpkin base.
Cut the bars into squares before serving.

Notes

Room temperature ingredients: Make sure your cream cheese, butter, and eggs are at room temperature. This will ensure a smooth batter and a creamy frosting.
Test for doneness: Insert a toothpick into the center of the cake. It should come out mostly clean with just a few moist crumbs. Also, the cake should spring back when pressed lightly in the center.
Cool completely before frosting: If the cake is even slightly warm, the frosting will melt and slide. Patience is key!
Optional garnishes: For a more festive look, sprinkle fall sprinkles or chopped nuts like pecans or walnuts over the cream cheese frosting.
Freezing the pumpkin cake: After baking, allow the pumpkin cake to cool in the pan for 10 minutes. Then, remove it from the pan and cool completely on a wire rack. Once cooled, wrap the pumpkin cake tightly in plastic wrap and then in foil. Freeze for up to 2 months.
When ready to serve: Remove the pumpkin cake from the freezer and let it thaw at room temperature for about 1 hour. Once thawed, make the cream cheese frosting fresh, frost the bars, and serve!

Pro Tip: Use a warm knife for cleaner cuts—run the knife under hot water and wipe dry between each slice.

Nutrition