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Best Pumpkin Bars with Cream Cheese Frosting: Easy Fall Dessert

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These incredibly moist and tender pumpkin bars are topped with a tangy cream cheese frosting. Made with simple pantry ingredients, they are the perfect easy fall dessert for busy families and holiday gatherings.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (100 g) packed brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • 1 cup (240 ml) vegetable oil
  • 1 can (15 oz or 425 g) 100% pure pumpkin puree
  • 8 oz (226 g) cream cheese, softened
  • ½ cup (1 stick or 113 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar
  • 2 teaspoons vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 13×9-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In another large bowl, whisk together eggs, vegetable oil, and pumpkin puree until smooth.
  4. Pour the wet mixture into the dry ingredients and stir with a rubber spatula just until combined. Do not overmix; a few lumps are fine.
  5. Pour the batter into the prepared pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  6. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pan on a wire rack (about 1 to 1 ½ hours).
  7. For the frosting: Beat softened cream cheese and butter together with a hand mixer on medium speed until smooth and creamy, about 2 minutes. Add vanilla and beat until combined.
  8. Gradually add powdered sugar, 1 cup at a time, beating on low speed. Add 2 tablespoons of milk and beat on medium-high for 1-2 minutes until light and fluffy. Add more milk if needed.
  9. Spread the frosting evenly over the completely cooled bars. Use the parchment overhang to lift the bars out of the pan. Slice into squares and serve.

Notes

For best results, use full-fat cream cheese and let ingredients come to room temperature. Do not overmix the batter. Cool bars completely before frosting to prevent melting. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin bars, cream cheese frosting, fall dessert, easy pumpkin recipe, pumpkin bars with cream cheese frosting

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