Recipe for Pumpkin Bars with Cream Cheese Frosting

These delicious pumpkin bars are perfect for fall, or really any time of the year. The fluffy cream cheese frosting is the perfect compliment to the moist pumpkin bars.

I’ve made these several times in the past month, and have gotten rave reviews and recipe requests everywhere I’ve taken them!

Guest post from Brigette Shevy

You’ll Love This Recipe for Pumpkin Bars

For as long as I can remember, this church cookbook recipe has been a family favorite all year long, but especially during the fall months.

In fact, we like them so much that these delicately flavored sweet-but-not-too-rich bars have been a welcome addition to our Thanksgiving (and Christmas) dessert table on many occasions.

Since these pumpkin bars are easy to throw together and the recipe makes a huge pan, they are perfect for serving to company or bringing to a party.

And… they freeze well too!

Pumpkin Bar Recipe Ingredients

For the Bars:

• 2 cups sugar
• 4 eggs
• 2 cups pumpkin (15-ounce can)
• 1 cup oil
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice (I use ½ teaspoon each ginger and cloves and ¼ teaspoon nutmeg instead)
• 1 cup chopped nuts, optional (we never use)

For the Frosting:

• 4 Tablespoons softened butter
• 8 ounces cream cheese
• 1 ½ teaspoons vanilla extract
• 3 cups powdered sugar
• 1 Tablespoon or less milk, if needed

How To Make Pumpkin Bars with Cream Cheese Frosting

1. Preheat oven to 350 degrees.

2. Grease an 11″ x 16″ jellyroll pan and set aside.

3. In a large bowl, mix sugar, eggs pumpkin, oil, and vanilla with an electric mixer until well blended.

4. Add flour, baking powder, baking soda, cinnamon, and pumpkin pie spice. Mix well.

5. Stir in nuts (optional).

6. Pour into greased pan and bake in preheated oven for 20-25 minutes, or until done.

7. While the batter bakes, mix all frosting ingredients together (adding more or less milk to achieve desired consistency) and set aside.

8. Once the bars are fully cooled, spread frosting overtop.

9. Refrigerate after 2 hours or freeze for later.

Storing this Recipe for Pumpkin Bars with Cream Cheese Frosting

Here are a few tips for storing your pumpkin bars (if you somehow end up with leftovers!)

Do pumpkin bars have to be refrigerated?

Since the frosting is made with cream cheese, it’s best to refrigerate pumpkin bars after 2 hours. Many people prefer the taste of cold cream cheese frosting as well.

Refrigeration can dry out baked goods, so if you plan to store your bars for more than a few days, they will taste fresher if you freeze them instead.

Can you freeze pumpkin bars with cream cheese frosting?

Yes, they freeze beautifully and thaw extremely quickly.

Simply pop the whole pan in the freezer (covered with aluminum foil and/or plastic wrap) and they should be good for a couple of months. And yes, you can freeze the bars already frosted!

You can also freeze individual bars (with frosting) in small containers for a portion-perfect dessert.

When you’re ready to serve the bars, simply remove them from the freezer a couple of hours in advance. It should be incredibly moist, but not soggy (I’ve had excellent results after freezing this recipe).

Pumpkin Bars with Cream Cheese Frosting Recipe FAQ

Recipe

Pumpkin Bar Recipe with Cream Cheese Frosting

Author MSM Team

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cooling 1 hour hour

Servings 20

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These delicious pumpkin bars are perfect for fall, or really any time of the year. The fluffy cream cheese frosting is the perfect compliment to the moist pumpkin bars.

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Ingredients

  

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For the Bars:

• 2 cups sugar
• 4 eggs
• 15 oz. pumpkin puree
• 1 cup oil
• 1 tsp. vanilla extract
• 2 cups flour
• 1 tsp baking soda
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 cup chopped nuts (optional)

For the Frosting:

• 4 Tbsp softened butter
• 8 oz. cream cheese
• 1 ½ tsp vanilla extract
• 3 cups powdered sugar
• 1 Tabs milk (or as needed)

Instructions

• Preheat oven to 350 degrees.
• Grease an 11″ x 16″ jellyroll pan and set aside.
• In a large bowl, mix sugar, eggs pumpkin, oil, and vanilla with an electric mixer until well blended.
• Add flour, baking powder, baking soda, cinnamon, and pumpkin pie spice. Mix well.
• Stir in nuts (optional).
• Pour into greased pan and bake in preheated oven for 20-25 minutes, or until done.
• While the batter bakes, mix all frosting ingredients together (adding more or less milk to achieve desired consistency) and set aside.
• Once the bars are fully cooled, spread frosting overtop.
• Regrigerate after 2 hours or freeze for later.

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Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.