Pumpkin Bars

5 from 2 votes

Pumpkin bars combine warm fall spices with a rich cream cheese frosting, making them an easy and delicious treat for any occasion. Ready in just 40 minutes, they’re perfect for everything from family gatherings to holiday potlucks.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: Pumpkin Bars Recipe

Servings:

Calories: 474kcal

Ingredients

For the Pumpkin Cake

1 ¾ cups all-purpose flour
1 ½ teaspoons ground cinnamon
¾ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
15 ounces 100% pure pumpkin puree, Libby’s brand
1 cup granulated sugar
½ cup light brown sugar, packed
½ cup canola oil
2 large eggs, room temperature
2 teaspoons vanilla extract

For the Cream Cheese Frosting

8 ounces cream cheese, softened to room temperature
6 tablespoons unsalted butter, softened to room temperature
2 cups powdered sugar, sifted
1 tablespoon heavy cream
1 teaspoon vanilla extract

Instructions

Make the Pumpkin Bars

Preheat oven to 350°F. Spray a 9x13 inch straight-sided metal baking pan with non-stick baker’s spray and set aside.
In a small bowl, combine the all-purpose flour, ground cinnamon, baking soda, salt, ground ginger, and ground nutmeg. Set aside.
In a large mixing bowl, whisk the pure pumpkin puree, granulated sugar, and light brown sugar until completely combined.
Add the canola oil, eggs, and vanilla extract to the bowl of wet ingredients. Whisk until smooth, and the eggs are fully incorporated.
Add the dry ingredients to the bowl of wet ingredients. Whisk just until combined and no lumps or dry streaks of flour remain. Scrape down the sides and bottom of the bowl to ensure the pumpkin cake batter is evenly mixed.
Spread the pumpkin bar batter evenly into the prepared baking pan. Use an offset spatula to smooth the batter to an even thickness. This will help ensure the bars bake up to a uniform thickness.
Bake the pumpkin bars for 25-30 minutes, or a toothpick inserted into the center comes out clean or with just a couple of moist crumbs.
Allow the pumpkin bars to cool completely (to room temperature) before adding the cream cheese frosting.

Make the Cream Cheese Frosting

Add the cream cheese and unsalted butter to a large mixing bowl. Beat on medium speed, using a handheld mixer, for 1 minute or until smooth and creamy.
Slowly add the powdered sugar and mix well between each addition until fully incorporated. Add the heavy cream and vanilla extract. Mix for 1-2 minutes or until the frosting is smooth, light, and fluffy.
Using an offset spatula, spread the cream cheese frosting evenly over the cooled pumpkin bars. Cut into squares and serve.

Notes

Use Room Temperature Ingredients: Make sure the eggs, cream cheese, and butter are at room temperature before starting. This helps them incorporate more easily into the batter and frosting, leading to a smoother texture. Otherwise, your mixtures tend to be thick, dense, and even lumpy.
Measure Flour Correctly: When measuring flour, instead of using a spoon to scoop flour from a bag or container (which can compact the flour too much), use a spoon to scoop the flour into a measuring cup, then use a knife to level it off.
Check Your Oven Temperature: If you often find your baked goods aren’t cooking as expected, use an oven thermometer to verify that your oven is at the correct temperature. This ensures consistent results.
Mix the Frosting on Low: When adding the powdered sugar to the frosting, mix on a low speed to avoid a sugar cloud. Once incorporated, increase the speed to make the frosting light and fluffy.

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