These moist pumpkin bars topped with creamy, tangy frosting are a fall favorite that’s perfect for any occasion.
Packed with fiber from pumpkin and balanced with heart-healthy oils, they offer a lighter take on traditional desserts.
Quick, easy, and satisfying, this recipe is ideal for weeknight treats, meal prep, or sharing with friends and family.
Cream Cheese Pumpkin Bars
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 9 x 13-inch baking dish
- Whisk or mixing spoon
- Measuring Cups and Spoons
- Cooling rack
Ingredients
For the Pumpkin Bars:
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil or avocado oil
- 1 15-ounce can pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
For the Cream Cheese Frosting:
- 1 8-ounce package low-fat cream cheese, softened
- 2 tablespoons butter softened
- 1 teaspoon vanilla extract
- 2 to 3 cups sifted powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C) to ensure even baking. While the oven warms, prepare a 9 x 13-inch baking dish by lightly spraying it with nonstick cooking spray. You can also line it with parchment paper for easier removal and cleanup. Make sure the surface is evenly coated so the bars do not stick.
- Mix Wet Ingredients: In a large mixing bowl, combine the eggs, granulated sugar, and oil. Whisk vigorously until the mixture becomes smooth and slightly thickened. Add the pumpkin puree and vanilla extract, then stir until fully incorporated. The result should be a uniform, slightly glossy mixture that will provide the moist base for your bars.
- Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the flour, baking powder, ground cinnamon, pumpkin pie spice, fine sea salt, and baking soda. Make sure all ingredients are evenly distributed to avoid clumps. This step ensures that the flavors and leavening agents are balanced throughout the batter.
- Blend Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the bowl with the wet pumpkin mixture. Using a large spoon or spatula, fold the ingredients together gently until fully combined. Avoid over-mixing, as this can make the bars dense. The batter should be thick, smooth, and spiced evenly throughout.
- Spread Batter in Pan: Pour the prepared batter into your greased 9 x 13-inch baking dish. Using a spatula, spread it evenly from corner to corner, making sure the surface is level. This ensures consistent baking and even texture across all bars.
- Bake the Pumpkin Bars: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. To check for doneness, insert a toothpick into the center of the bars—it should come out clean or with just a few moist crumbs. Remove from the oven and allow the bars to cool in the pan on a wire rack. Cooling completely is essential before frosting to prevent melting.
- Prepare Cream Cheese Frosting: While the bars cool, make the frosting. In a clean, large mixing bowl, combine the softened cream cheese and butter. Stir until smooth and creamy, ensuring no lumps remain. Add the vanilla extract and continue mixing to incorporate. Gradually sift in powdered sugar, one cup at a time, until the frosting reaches your desired sweetness and consistency.
- Frost the Bars: Once the pumpkin bars are completely cooled, spread the cream cheese frosting evenly across the top using a spatula or butter knife. Take your time to ensure a smooth layer, reaching the edges of the pan for full coverage. This frosting adds a rich, tangy contrast to the lightly spiced bars.
- Slice and Serve: Using a sharp knife, cut the frosted pumpkin bars into 12 equal squares. For clean cuts, wipe the knife with a warm, damp cloth between slices. Serve immediately, or store in an airtight container in the refrigerator to maintain freshness. These bars are perfect for breakfast treats, snacks, or dessert.
- Storage and Enjoyment Tips: For optimal texture and flavor, store any leftovers in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage; thaw at room temperature before serving. You can garnish with a light dusting of cinnamon or a few chopped nuts for an extra festive touch.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to ensure a smooth texture and natural sweetness without extra sugar or spices.
- Room temperature eggs, butter, and cream cheese help the batter and frosting blend smoothly for a lighter, fluffier result.
- Avoid overmixing the batter; fold gently to prevent dense, heavy bars.
- Sift powdered sugar before adding to the frosting to ensure a silky, lump-free finish.
- For extra flavor, consider adding a teaspoon of espresso powder to the frosting—it enhances the sweetness and richness subtly.
Chef’s Secrets: Techniques for Perfect Bars
The secret to perfectly moist pumpkin bars lies in balancing wet and dry ingredients.
Make sure the oil is measured accurately; too much can make bars greasy, too little can make them dry.
When combining wet and dry mixtures, fold slowly and gently—overmixing activates gluten and results in a denser texture.
Letting the bars cool completely before frosting is essential, as warm bars can cause the frosting to melt unevenly.
For an extra touch of flavor, sprinkle a pinch of cinnamon or nutmeg over the frosting before serving.
Serving Suggestions: Delicious Ways To Enjoy
Pumpkin bars with cream cheese frosting are versatile and perfect for a variety of occasions.
Serve them as a cozy fall dessert with a cup of hot coffee or chai tea.
They also make a wonderful breakfast treat or snack for school and work lunchboxes.
For an elevated presentation, cut the bars into small bite-sized squares and serve on a platter at parties.
A light dusting of cocoa powder, cinnamon, or chopped toasted pecans adds a festive touch.
Storage Tips: Keep Bars Fresh Longer
These pumpkin bars store beautifully both in the refrigerator and freezer.
Keep them in an airtight container to maintain moisture and flavor.
In the fridge, they last up to five days.
For longer storage, freeze the bars without frosting for up to three months; thaw overnight in the fridge before frosting.
If the bars are frosted prior to freezing, the frosting may slightly soften—simply chill them after thawing for a firmer texture.
Always slice with a warm knife for neat, clean pieces.
Frequently Asked Questions
1. Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices, which can affect the flavor and texture of your bars.
2. How do I make the bars extra moist?
Use the correct ratio of oil to flour and avoid overmixing.
Overbaking will also dry them out, so check with a toothpick for doneness around the 30-minute mark.
3. Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
Be mindful that the texture may be slightly different, but the flavor will remain delicious.
4. How thick should the frosting be?
The frosting should be spreadable but firm enough to hold shape. Adjust the powdered sugar gradually until it reaches a creamy consistency.
If too thick, add a teaspoon of milk; if too thin, add more powdered sugar.
5. Can these bars be frozen after baking?
Absolutely. Freeze the unfrosted bars in an airtight container for up to three months.
Frost after thawing for best texture, or freeze already frosted bars and chill before serving to firm the frosting.
