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pumpkin bar on plate with fork next to platter

Pumpkin Bars with Cream Cheese Frosting

Light, fluffy, moist pumpkin bars (like cake!) topped with a rich, creamy, decadent cream cheese frosting. It's an exquisite, heavenly dessert. They'll disappear right before your eyes!
5 from 38 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 24 large bars
Calories: 195kcal
Author: Becca Mills

Equipment

Ingredients
 

US Customary - Metric

PUMPKIN BARS:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon fine salt
  • 4 eggs, room temperature
  • 1 2/3 cup sugar
  • 1 cup vegetable oil
  • 1 15 oz can 100% pumpkin puree, not pie filling!

CREAM CHEESE FROSTING:

  • 8 ounces cream cheese, room temperature
  • 12 Tablespoons unsalted butter, softened to room temperature
  • 2 teaspoons vanilla extract
  • 2 Tablespoons heavy cream, half-and-half, or milk
  • 6 cups powdered sugar

Instructions

PUMPKIN BARS:

  • Pre-heat oven to 350°F. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  • In the bowl of a stand mixer, or a large mixing bowl using a hand mixer, beat together eggs, sugar, oil, and pumpkin puree for 1 minute until light and fluffy. Add the bowl of the dried ingredients into the pumpkin mixture and mix together until fully combined.
  • Spread batter in an ungreased or parchment-lined jelly roll pan (approx. 12x17 inches). Bake for 20-25 minutes (adjust if your pan is a different size; shorter for a larger half sheet pan, or less time if it is a 10x15 pan). The edges will begin to brown slightly and a toothpick should come out clean. The internal temperature should be around 190°F. Cool completely before frosting.

CREAM CHEESE FROSTING:

  • Using a stand mixer or hand mixer, cream together room temperature cream cheese and butter on medium speed. Add the vanilla, and cream (or milk) and mix to combine. Add powdered sugar 1 cup at a time, mixing between each addition, until all cups are added and frosting is smooth.
  • Spread evenly on cooled pumpkin bars. Store at room temperature, covered, for the first day or so, then transfer to the fridge for longer storage.

Video

Notes

Frosting: If you prefer a less sweet frosting, reduce the amount of powdered sugar to 4 cups, and start with only 1 TBSP of cream/milk. 
Ungreased Pan: The bars generally do not stick to the pans (especially if they're already nonstick) due to their moist nature from the oil. However, you can lightly grease the pan if needed or line it with parchment paper.
Freezing: To freeze this recipe, wrap the unfrosted bars in plastic wrap and foil so they are sealed well to prevent freezer burn. You can also freeze the frosting in an airtight container, but do not freeze the frosted bars. To thaw, place the frosting in the fridge overnight; you may want to refresh it in a mixer when ready to use. Thaw the bars at room temperature or in the fridge.

Nutrition

Serving: 1small bar (1/48) | Calories: 195kcal | Carbohydrates: 27g | Protein: 1.5g | Fat: 9.5g | Sodium: 119mg | Fiber: 0.5g | Sugar: 22g

Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

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