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Pumpkin Bars with Cream Cheese Frosting Recipe

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4.4 from 12 reviews

Deliciously moist pumpkin bars topped with a creamy, smooth cream cheese frosting, perfect for holiday gatherings or any cozy occasion. The combination of warm cinnamon and pumpkin spice flavors makes these bars irresistible, and they are best served chilled for a refreshing treat.

Ingredients

Cake Layer:

  • 4 large eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 1 (15 ounce) can pumpkin purée
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon salt

Cream Cheese Frosting:

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 4 cups confectioners’ sugar
  • ¼ teaspoon ground cinnamon, or to taste

Instructions

  1. Gather Ingredients: Assemble all the ingredients needed for both the cake layer and the cream cheese frosting to ensure a smooth preparation process.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a sheet pan, then line it with parchment paper and grease the parchment as well to prevent sticking.
  3. Make the Cake Batter: Using an electric hand mixer, beat the eggs in a large mixing bowl until foamy. Add sugar, vegetable oil, and pumpkin purée, then continue beating on medium speed until fully incorporated, about 2 minutes.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt until evenly mixed.
  5. Mix Dry Ingredients into Wet: Gradually add the dry flour mixture to the egg and pumpkin mixture, beating on low speed just until combined, which should take about 1 minute. Avoid overmixing to keep the batter light.
  6. Pour and Bake: Spread the batter evenly into the prepared pan, smoothing out the edges. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
  7. Cool Cake: Remove the pan from the oven and allow the cake to cool completely on a wire rack for about 30 minutes before frosting.
  8. Prepare Frosting: In a clean bowl, beat the softened cream cheese, unsalted butter, and vanilla extract with an electric mixer until the mixture is creamy and smooth.
  9. Add Sugar and Cinnamon to Frosting: Gradually add the confectioners’ sugar while continuing to beat until smooth and fluffy. Stir in the ground cinnamon to enhance the flavor.
  10. Frost the Cake: Spread the cream cheese frosting evenly over the cooled pumpkin cake layer. Optionally, sprinkle a bit of extra cinnamon on top for decoration and extra flavor.
  11. Serve: Cut the frosted cake into 24 bars. For best taste, refrigerate the bars and serve them chilled.

Notes

  • Best served cold, so refrigerate the pumpkin bars before serving.
  • Make sure the cream cheese and butter are softened to room temperature for smooth frosting.
  • You can adjust the cinnamon in the frosting to your taste preference.
  • If you prefer, substitute vegetable oil with a neutral oil like canola or melted coconut oil.
  • Store leftover bars in an airtight container in the refrigerator for up to 5 days.

Find it online: https://marthatasty.com/pumpkin-bars-with-cream-cheese-frosting-recipe/