These Pumpkin Bars with Cream Cheese Frosting are the perfect moist cake bar that has delicious spiced pumpkin flavor, it is topped with the best Cream Cheese Frosting recipe I have ever had (which is my grandma’s frosting recipe, it is also used on my carrot cake recipe.)
I swear as soon as it moves from August to September everyone is ready for sweaters, fireplaces and all things pumpkin! This is a SUPER easy recipe to fill that pumpkin craving!
This recipe is based off of Paula Deen’s Pumpkin Bars.
Canned Pumpkin
For this recipe you will be using canned pumpkin. You will want to make sure that you get pumpkin puree, not pumpkin pie filling.
How to Make Pumpkin Bars
- With a mixer combine the eggs, sugar, oil, and pumpkin.
- Sift together the flour, cinnamon, baking powder, salt, and baking soda
- Mix the dry ingredients into the pumpkin mixture.
- Pour into a 9×13 or 10×15 greased pan.
- Bake for 30-40 minutes, until done in the center.
- Let the bars cool completely.
Cream Cheese Frosting
- Mix together all the ingredients: butter, cream cheese, powder sugar, and vanilla.
- Frost the Pumpkin Bars
- TIP- to get the big swoops and swishes in your frosting first frost the bars with an offset spatula or knife, then use the back of a spoon to create beautiful texture.
NOTE: It is very important that your frosting ingredients are at room temperature, or you will have lumpy frosting that has chunks of butter and/or cream cheese.
Other Bar Recipes to Try
Whether you are having house guests, it’s the holidays, or your are just feeling snacky, here are some other great bar desserts to try:
Pumpkin Bar Recipe with Cream Cheese Frosting
Pumpkin Bars with Cream Cheese Frosting
Equipment
Ingredients
Pumpkin Bars
- 4 eggs
- 1 ⅔ cup white sugar
- 1 cup vegetable or canola oil
- 1 15- ounce can pumpkin (not pumpkin pie mix)
- 2 cups all purpose flour
- 2 teaspoon ground cinnamon
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
Cream Cheese Frosting
- ½ cup butter at room temp
- 8 oz cream cheese softened at room temp
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon OPTIONAL
Instructions
- Preheat the oven to 350°. Prep a 9×13 or 10×15 baking dish with baking spray or oil.
- In a stand mixer with a paddle attachment (or using a hand held mixer), combine the 4 eggs, 1 ⅔ cup sugar, 1 cup vegetable oil and the can of pumpkin. Blend until it is creamy and combined.
- In a separate bowl sift together the 2 cups flour, 2 teaspoon cinnamon, 2 teaspoon baking powder, 1 teaspoon salt and 1 teaspoon baking soda. Add to the pumpkin mixture and blend, just until it all comes together. Don't overmix.
- Pour into a prepared 9×13 or 10×15 baking pan.
- In the 10×15 pan bake for 30 minutes at 350°In the 9×13 pan bake for about 40 minutes at 350°.
- Let the bars cool completely before frosting, or the frosting will melt right off!
Cream Cheese Frosting
- In a stand mixer with a paddle attachment or with a hand mixer, combine all the cream cheese frosting ingredients and mix until it is completely blended and smooth.Note- it is very important that all your frosting ingredients are at room temp!!!
- Ice the cooled cake and then store at room temperature, covered, for up to 5 days.
Notes:
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
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