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The Coziest Pumpkin Bars with Cream Cheese Frosting

Incredibly easy and ridiculously delicious Pumpkin Bars with Cream Cheese Frosting! These are like a warm hug in dessert form, perfect for sharing or enjoying as a cozy autumn treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 bars
Course: Baking, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Cake
  • 1.75 cups all-purpose flour
  • 1.5 tsp ground cinnamon
  • 0.75 tsp baking soda
  • 0.5 tsp salt
  • 0.25 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 15 ounce 100% pure pumpkin puree not pumpkin pie filling
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 0.5 cup canola oil
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
For the Cream Cheese Frosting
  • 8 ounces block cream cheese softened to room temperature
  • 6 tbsp unsalted butter softened to room temperature
  • 2 cups powdered sugar sifted
  • 1 tbsp heavy cream
  • 1 tsp vanilla extract

Equipment

  • 9x13-inch baking pan
  • Small bowl
  • Large Mixing Bowl
  • Whisk
  • Offset spatula or back of spoon
  • Wire rack
  • Handheld mixer

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Spray a 9x13 inch baking pan with non-stick baker's spray.
  2. Step 2: In a small bowl, whisk together flour, cinnamon, baking soda, salt, ginger, and nutmeg.
  3. Step 3: In a large bowl, whisk together pumpkin puree, granulated sugar, and brown sugar until smooth.
  4. Step 4: Add canola oil, room temperature eggs, and vanilla extract to the pumpkin mixture. Whisk until smooth.
  5. Step 5: Gently add the dry ingredients to the wet ingredients. Whisk just until combined, scraping down the sides and bottom of the bowl.
  6. Step 6: Spread the batter evenly into the prepared baking pan.
  7. Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
  8. Step 8: Let the bars cool completely in the pan on a wire rack.
  9. Step 9: While the bars cool, beat softened cream cheese and butter in a large bowl with a handheld mixer until smooth (about 1 minute).
  10. Step 10: Gradually add sifted powdered sugar, mixing until incorporated. Stir in heavy cream and vanilla extract. Beat for another 1-2 minutes until light and fluffy.
  11. Step 11: Once the bars are completely cool, spread the frosting evenly over the top. Cut into squares and serve.

Notes

Substitutions & Additions:
  • Spices: Substitute ginger or nutmeg with allspice or more cinnamon. Pumpkin pie spice mix also works.
  • Nuts: Fold in ½ cup chopped pecans or walnuts into the batter.
  • Chocolate Chips: Add white chocolate chips or mini chocolate chips to the batter.
  • Frosting Variations: Add orange zest or a tablespoon of pumpkin puree to the frosting.
  • Swirl It: Swirl caramel sauce over the frosting.
Tips for Success:
  • Use room temperature cream cheese and butter for the frosting.
  • Don't overmix the batter after adding flour.
  • Ensure bars are completely cool before frosting.
  • Bake bars evenly by spreading batter uniformly.
Storage:
  • Store frosted bars in an airtight container at room temperature for up to 2 days.
  • Refrigerate for up to 5 days; let sit at room temperature for 15-20 minutes before serving.
  • Freeze unfrosted bars for up to 2 months; thaw overnight in the refrigerator.