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Close up of a moist pumpkin bar with thick cream cheese frosting

Pumpkin Bars Recipe

An easy pumpkin bars recipe with a moist, spiced pumpkin cake base topped with thick cream cheese frosting. One bowl, one pan, and perfect for fall and Thanksgiving.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 20 bars
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

For the bars:
  • 2 cups all-purpose flour spooned and leveled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 2/3 cups granulated sugar
  • 1 cup vegetable oil
  • 1 can 100% pure pumpkin puree 15 oz, not pumpkin pie filling
  • 1 teaspoon vanilla extract
For the cream cheese frosting:
  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter, softened 1 stick
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • Pinch of salt

Equipment

  • 9x13 inch baking pan
  • two mixing bowls
  • whisk
  • Spatula
  • electric mixer
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan, or line it with parchment. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  2. In a large bowl, whisk the eggs, sugar, oil, pumpkin, and vanilla until smooth and glossy. Add the dry ingredients and fold gently until no streaks of flour remain. Do not overmix.
  3. Pour the batter into the pan and smooth the top. Bake for 30 to 35 minutes, until the top springs back lightly and a toothpick near the center comes out clean.
  4. Cool the bars in the pan for at least 1 hour, until completely cool. Frosting a warm cake makes the frosting melt and slide off.
  5. Beat the softened cream cheese and butter until smooth and fluffy. Add the vanilla and salt, then beat in the powdered sugar a little at a time until thick and creamy. Spread over the cooled bars, chill for 30 minutes, then cut into 20 squares.

Notes

Use pure pumpkin puree, not pie filling.
Spoon and level the flour.
Cool completely before frosting.
Refrigerate frosted bars and use within 4 days.
Freeze unfrosted bars up to 3 months.