Pumpkin Bars with Cream Cheese Frosting Recipe
These easy pumpkin bars with cream cheese frosting are soft, moist, and packed with pumpkin and warm, cozy spices. They come together quickly with simple ingredients and are topped with a rich, creamy cinnamon cream cheese frosting that makes every bite simply irresistible. Perfect for fall gatherings, holiday desserts, or an easy treat with a cup of coffee.
Equipment
- 1 15 x 10 inch jelly roll pan
- 1 whisk
- 1 stand mixer with paddle attachment or electric hand mixer with beaters (or electric hand mixer) for frosting
Ingredients
Pumpkin Bars
- 2 cups (240 g) all purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin spice
- 1 cup (240 ml) neutral baking oil (vegetable, canola, avocado or olive oil)
- 3 large eggs, room temperature
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) maple syrup
- 1¼ cup (325 g) canned pumpkin puree
- 2 teaspoons (10 ml) vanilla extract
Cinnamon Cream Cheese Frosting
- 8 oz. (226 g) cream cheese, room temperature
- ½ cup (113 g) unsalted butter, room temperature
- 2 teaspoons ground cinnamon
- 2 teaspoons (10 ml) vanilla extract
- ¼ teaspoon salt
- 1 - 2 tablespoons (15 - 30 ml) milk
- 4 cups (480 g) powdered sugar
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease a 15 x 10 pan jelly roll pan.
- In a mixing bowl, whisk the flour, baking soda, baking powder, ground cinnamon, pumpkin spice and salt together until well combined.2 cups (240 g) all purpose flour, 1½ teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon , 1 teaspoon pumpkin spice
- In another bowl whisk the oil, light brown sugar, sugar, maple syrup, canned pumpkin eggs, and vanilla extract together until smooth and well combined. Whisk the dry ingredients into the wet well combined with no visible pieces of flour. Pour the pumpkin bar batter into the prepared pan. Use a flexible spatula to smooth the batter evenly across the pan.1 cup (240 ml) neutral baking oil , 3 large eggs, room temperature, 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar, ¼ cup (60 ml) maple syrup, 1¼ cup (325 g) canned pumpkin puree, 2 teaspoons (10 ml) vanilla extract
- Bake for about 25 - 30 minutes or until the pumpkin bar cake bounces back with gently pressed. The edges of the pumpkin bars will also pull slightly away from the pan. Cool the bars in the pan to room temperature. Cool completely before frosting with the cream cheese icing.
- Make the cream cheese frosting for pumpkin bars by creaming the butter and cream cheese together until fluffy and well combined. About 2 - 3 minutes on medium-high speed. Add in the ground cinnamon, vanilla extract, salt, powdered sugar and 1 tablespoon milk. Cream all the ingredients on medium speed for 1 - 2 minutes. The frosting just needs to be fully creamed together.8 oz. (226 g) cream cheese, room temperature, ½ cup (113 g) unsalted butter, room temperature, 2 teaspoons ground cinnamon , 2 teaspoons (10 ml) vanilla extract , ¼ teaspoon salt, 1 - 2 tablespoons (15 - 30 ml) milk, 4 cups (480 g) powdered sugar
- Spread the cinnamon cream cheese frosting on top of the fully cooled pumpkin sheet cake bars. If the frosting is too warm or soft, place the frosted pumpkin bars in the fridge for 20 - 30 minutes. Slice and enjoy.
Notes
Store: Once the pumpkin bars have cream cheese frosting, they need to be stored in the fridge. Slice the pumpkin bars to your desired number of pieces. Place them in a single layer to chill in the fridge until the frosting is set. Then transfer them to an airtight storage container for longer storage. Separate the layers with wax or parchment paper.
Pumpkin Bars Troubleshooting
- Dense bars? Too much flour or overmixing can make pumpkin bars heavy. Measure the flour carefully and mix the batter just until combined.
- Bars too dry? Overbaking is usually the culprit. Start checking them toward the end of the baking time and remove them when a toothpick has a few moist crumbs.
- Wet center? The bars may simply need more time in the oven. Pumpkin adds moisture, so bake until the center is set and a toothpick comes out without wet batter.
- Runny frosting? Warm cream cheese or butter can make the frosting too soft. Make sure both are softened but not melted, and chill the frosting before spreading if needed.
- Frosting melting on the bars? The pumpkin bars were likely still warm. Let them cool completely before frosting so the cream cheese frosting stays thick and creamy.
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