Pumpkin Bars with Cream Cheese Frosting
Tender, moist pumpkin spice bars topped with tangy cream cheese frosting. Warm cinnamon and cloves pair with rich buttery crumb and sweet frosting for a crowd-pleasing fall dessert. Serve chilled for best flavor and texture. This recipe yields many servings, making it ideal for potlucks, bake sales, or holiday gatherings. The bars stay fresh for days and freeze beautifully.
Ingredients
- 2 cup all-purpose flour, nonegluten-free blend1:1gluten-freegluten-free
may need slight liquid adjustment
- 1 ½ cup sugar, none
- 2 teaspoon baking powder, none
- 2 teaspoon ground cinnamon, none
- 1 teaspoon baking soda, none
- ¼ teaspoon salt, none
- ¼ teaspoon ground cloves, none
- 4 eggs, beaten
- 15 ounce pumpkin puree, canned or 16oz can
- 1 cup cooking oil, none
- 3 ounce cream cheese, softened
- ¼ cup butter or margarine, softened
- 1 teaspoon vanilla, none
- 2 ¼ cup powdered sugar, sifted
Instructions
- 1
Mix flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves in a large bowl.
- 2
Stir in eggs, pumpkin, and oil until combined.
- 3
Spread batter in an ungreased 15x10x1-inch baking pan.
- 4
Bake until a wooden toothpick inserted near center comes out clean.
- 5
Cool on a wire rack for 2 hours before frosting.
- 6
Beat softened cream cheese, butter, and vanilla until light and fluffy.
- 7
Gradually add powdered sugar, beating until spreading consistency is reached.
- 8
Spread frosting over cooled bars.
- 9
Chill well before serving.
Tips
Chill bars thoroughly before serving for best texture and flavor contrast between cake and frosting.
Source notes 15oz pumpkin cans work; use amount provided if 16oz unavailable.
Beat frosting well to ensure light, fluffy texture that spreads easily.
Good to Know
Covered container, refrigerated up to 5 days. Bars may be frozen unfrosted up to 3 months; thaw and frost before serving. Frosted bars freeze up to 2 months.
Bake bars 1 day ahead, cool completely, and refrigerate. Frost morning-of for best presentation, or frost up to 8 hours ahead and keep chilled.
Serve chilled. Cut into squares after frosting sets. Accompany with coffee, tea, or milk.
Common Mistakes
Skip cooling before frosting to avoid melting frosting into warm cake.
Use room-temperature ingredients for frosting to prevent lumps.
Do not overbake to avoid dry bars; test with toothpick at lower end of time range first.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
may need slight liquid adjustment
FAQ
Can I use a 16-ounce pumpkin can instead of 15 ounces?
Yes. Source confirms 16oz cans work fine; the small difference in liquid doesn't significantly impact results.
How long can I keep these bars refrigerated?
Refrigerate frosted bars up to 5 days in a covered container. Unfrosted baked bars last slightly longer. Best flavor and texture within first 3 days.
Can I freeze pumpkin bars with frosting?
Yes, freeze up to 2 months. Wrap individually or layer with parchment in airtight container. Thaw at room temperature 1-2 hours before serving.