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:
- Make the cake batter.
- Bake in the preheated oven until a toothpick comes out clean.
- Make the frosting.
- 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
Ingredients
Cake Layer:
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4 large eggs
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2 cups white sugar
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1 cup vegetable oil
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1 (15 ounce) can pumpkin purée
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2 cups all-purpose flour
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2 teaspoons baking powder
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2 teaspoons ground cinnamon
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1 teaspoon baking soda
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¾ teaspoon salt
Cream Cheese Frosting:
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1 (8 ounce) package cream cheese, softened
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1 cup unsalted butter, softened
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2 teaspoons vanilla extract
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4 cups confectioners' sugar
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¼ teaspoon ground cinnamon, or to taste
Directions
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Gather all ingredients.
Allrecipes/Karen Hibbard
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Preheat the oven to 350 degrees F (175 degrees C). Grease a sheet pan, then line it with parchment paper and grease the paper.
Allrecipes/Karen Hibbard
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Make the cake: Beat eggs in a large bowl with an electric hand mixer until foamy. Add sugar, vegetable oil, and pumpkin purée; beat on medium speed until incorporated, about 2 minutes.
Allrecipes/Karen Hibbard
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Mix flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, about 1 minute. Pour batter into the prepared pan and spread out the edges.
Allrecipes/Karen Hibbard
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely, about 30 minutes.
Allrecipes/Karen Hibbard
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While the cake layer is cooling, make the frosting: Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until creamy. Gradually mix in confectioners' sugar until smooth.
Allrecipes/Karen Hibbard
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Spread frosting evenly over cooled cake layer, then sprinkle with cinnamon.
Allrecipes/Karen Hibbard
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Cut into 24 bars.
DOTDASH MEREDITH FOOD STUDIOS
Editor's Note
Use our guide to the best hand mixers to upgrade your old hand mixer and make cooking your favorite recipes easy.
Nutrition Facts (per serving)
373 | Calories |
20g | Fat |
48g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 373 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 8g | 41% |
Cholesterol 31mg | 10% |
Sodium 279mg | 12% |
Total Carbohydrate 48g | 17% |
Dietary Fiber 1g | 3% |
Protein 2g | 4% |
Vitamin C 1mg | 1% |
Calcium 41mg | 3% |
Iron 1mg | 5% |
Potassium 64mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.