Pumpkin Bars with Cream Cheese Frosting

These moist and soft Pumpkin bars with cream cheese frosting are the perfect way to welcome fall! I was so excited when I found canned pumpkin puree at the grocery store! It was the third store that I had gone to and they finally had it. The lady at the checkout probably thought I was insane because I bought four large cans of it. That’s alright because now I am all set to make my favorite pumpkin recipes. :) One of my all time favorite pumpkin recipes to make are pumpkin bars with cream cheese frosting. I am not sure why they are called pumpkin bars because it looks more like pumpkin cake before you cut it. I love anything pumpkin, so naturally this recipe is one of my favorites. I grew up in central Ohio and every year we would go to the Circleville Pumpkin Show. It was one of my favorite things about fall. We would make our way around the giant pumpkins over 1,600 pounds, 14 feet wide pumpkin pies, parades, marching bands and of course every pumpkin food you could think of!

Pumpkin Bars with Cream Cheese Frosting

These moist and soft Pumpkin bars with cream cheese frosting are the perfect way to welcome fall!

Yield: 48 small bars or 24 larger bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

For the Pumpkin Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

For the Cream Cheese Frosting:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan.
In the bowl of a stand mixer fitted with the paddle attachment combine the eggs, sugar, oil and pumpkin on medium speed until light and fluffy.
In a large bowl whisk together the flour, baking powder, cinnamon, salt and baking soda.
Hand mix the dry ingredients into the pumpkin mixture until just combined. Do not overmix. Spread the batter into the prepared 13 by 9-inch baking pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean. Transfer to a wire rack and allow to cool completely.
In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Source: adapted from Paula Deen

 

 

84 Responses to “Pumpkin Bars with Cream Cheese Frosting”

  1. #
    51
    Jillian — October 6, 2012 @ 10:47 am

    I am the biggest pumpkin lover ever. I bake all the time, and I always want to make everything with pumpkin. I made these for my father and his girlfriend, and they just raved about them. They were truly amazing. Pumpkin and cream cheese is pretty much the best combination ever. So good! Thanks for the recipe!

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    Traci — October 9, 2012 @ 4:40 am

    This recipe is amazing! I’ve made it many times since finding it on your blog last Fall and always get rave reviews. I’ve made them as bars, mini loaves and cupcakes and they always turn out perfect. Thanks for a great recipe!!

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    Samy — October 10, 2012 @ 2:44 pm

    I made this as a dessert for Thanksgiving last weekend. (Canada)
    It was AMAZING! I made it into a cake instead. It was gone in 2 days! This will definitely be a regular dessert now. Thank you!

  4. #
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    Janet — October 20, 2012 @ 4:34 pm

    I am going to make these tomorrow for our Sunday night church potluck! Thanks for the recipe and the fresh pumpkin puree measurement!

    These were what I craved throughout my first pregnancy! :)
    *sweet memories*

  5. #
    55
    Jennifer — October 28, 2012 @ 4:11 pm

    I made these earlier today, and I’m testing my willpower to not head to the kitchen for a second! I had a box of spice cake mix in the cupboard that I wanted to use, so I beat the pumpkin, eggs, and oil then added in the cake mix in thirds. I only used three eggs as that was what the box called for. However, I stuck to the cup of oil from your recipe instead of the 1/3 cup of oil and cup of water the box called for. I think this helped the texture not be too cake like. Thanks for the inspiration!!

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    Jen — November 18, 2012 @ 8:01 pm

    This was delicious! The pumpkin bar was moist and the cream cheese frosting added the perfect touch :) Thank you for sharing the recipe.

    • Christina replied: — November 20th, 2012 @ 5:11 pm

      Jen,
      I am so happy to hear that you enjoyed them! These pumpkin bars are one of my favorite fall recipes! :)

  7. #
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    SaraH — November 22, 2012 @ 8:13 pm

    I made this for our Thanksgiving dinner and it was delicious. The only thing I will do different next time is bake in 13X18 cookie sheet pan. Putting it in a 9X13 made it seem like a cake. Either way it’s a great recipe!

  8. #
    58
    Jen C — November 26, 2012 @ 2:46 pm

    I made these over the weekend. I was happy to find a use for pumpkin that wasn’t a pie. I baked it and it passed the toothpick test. When I went to frost it the next day, pretty much everything but the edges was goop. Is this from al the oil?

    Also, there was too much frosting for my taste. Although, I would have probably found it annoying to use anything less than a brick of cream cheese and a stick of butter. If I make this in the future, I will have to make plans for the unused frosting.

  9. #
    59
    Carly — May 5, 2013 @ 4:31 pm

    These are delicious. I took them to work and everyone loved them.

  10. #
    60
    Paul Summers — May 19, 2013 @ 6:43 pm

    Thanks for this posting. My wife loves pumpkin bars and these were a big hit with her. They were super simple to make and delicious. It’s important to sift the ingredients where it says to sift them because it just makes the bars that much lighter. Awesome dessert! Forget about all the other recipes, this one is the best one I have found so far!

  11. #
    61
    Bonnie — November 12, 2013 @ 12:44 pm

    Deeeeeee-licious!!! I made these for my boyfriend’s 45th birthday and they were a hit. I passed “them” off as a cake though and used a home made pumpkin pie spice instead of just cinnamon. I also candied the pecans. Amazing. Just amazing. Great recipe.

    • Christina replied: — November 17th, 2013 @ 8:09 pm

      Yay!! So happy to hear that you enjoyed them! I’ll have to try them with some candied pecans soon…that sounds incredible! :)

  12. #
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    Wilma Miracle — December 17, 2013 @ 7:08 pm

    I used a pumpkin roll pan which is larger and baked it at 350 for 25 mins.

  13. #
    63
    Saly — May 12, 2014 @ 10:45 am

    I made this cake as individual mini loaves and everybody loved it, even the pumpkin-dislikers. I tried the poke-a-cake method Christina used on other cakes on her site expecting it to taste dense but it turned out light and fluffy. The only change I made was using a ouch of cardamom and some cinnamon chips. The cakes were most and wonderful.

  14. #
    64
    Saly — May 12, 2014 @ 10:46 am

    I made this cake as individual mini loaves and everybody loved it, even the pumpkin-dislikers. I tried the poke-a-cake method Christina used on other cakes on her site expecting it to taste dense but it turned out light and fluffy. The only change I made was using a touch of cardamom and some cinnamon chips. The cakes were most and wonderful.

  15. Pingback: Top 12 Pumpkin Recipes: My Tried and True Favorites - Not Consumed

  16. #
    65
    Jungle Momma — November 8, 2014 @ 7:08 am

    I tried these and they turned out perfect! My men folk raved on them. I’ll be making them again soon.

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    KareninStLouis — November 23, 2014 @ 10:35 pm

    Made this today and it turned out beautifully. Thank you. I was a bit nervous, however, because I could not even come close to “light and fluffy” to describe the combining of the first four ingredients. It was soupy and stayed that way until the dry mix was added, but it baked up wonderfully.

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