Pumpkin Bars with Cream Cheese Frosting

Cozy up with these pumpkin bars with cream cheese frosting this fall. They're easy to make and even easier to eat.

Pumpkin Bars with Cream Cheese Frosting Ingredients

These are the ingredients you'll need to add to your grocery list:

For the Bars

• Eggs: Four whole eggs add moisture, richness, and help hold the cake layer together.
• Sugar: Two cups of white sugar will lend the perfect amount of sweetness.
• Pumpkin puree: Use store-bought or homemade pumpkin puree.
• Flour: All-purpose flour gives the cake layer structural integrity and holds the batter together.
• Leaveners: Baking soda and baking powder help the cake rise, creating a fluffy texture.
• Spices and seasonings: Cinnamon lends warmth, while salt enhances the flavors of the other ingredients.

For the Frosting

• Cream cheese: Softened cream cheese is the base for this decadent frosting.
• Butter: A cup of butter makes the frosting even more rich and creamy.
• Vanilla: Vanilla extract gives the frosting subtle complexity.
• Sugar: Confectioners' sugar, with its fine texture, is perfect for making cream cheese frosting.
• Cinnamon: Just a hint of cinnamon adds warm, cozy flavor.

How to Make Pumpkin Bars with Cream Cheese Frosting

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these autumnal pumpkin bars with cream cheese frosting:

1. Make the cake batter.
2. Bake in the preheated oven until a toothpick comes out clean.
3. Make the frosting.
4. Frost the cooled cake, sprinkle with cinnamon, and cut into bars.

How to Store Pumpkin Bars with Cream Cheese Frosting

Place the pumpkin bars in an airtight container or wrap them in storage wrap or foil. Store in the fridge for up to three days.

Can You Freeze Pumpkin Bars with Cream Cheese Frosting?

You can freeze the pumpkin bars, but not the cream cheese frosting. Wrap the cake in a layer of storage wrap, then follow it up with a layer of foil. Freeze for up to three months. Thaw in the fridge overnight. Frost the thawed cake, then cut into squares.

Allrecipes Community Tips and Praise

"This cakey bar was light, delicious, and flavorful," raves Virginia Wojtkowski. "The frosting was super creamy and fluffy. I added nutmeg and cardamom to the batter. I also added cinnamon, nutmeg, and cardamom to the frosting rather than sprinkling cinnamon on top."

"The bars were moist, flavorful, and kept well for several days," according to Cindy Shepard. "The icing perfectly complemented the flavors in the bars-an awesome dessert."

"It was so moist and delicious," says chocolatenut. "I butternut squash puree instead of canned pumpkin and added pumpkin pie spice. Also, stirred in golden raisins and topped the frosting with chopped walnuts."

Editorial contributions by Corey Williams