Do you love pumpkin desserts? If you are crazy about pumpkin you will love these pumpkin bars with cream cheese frosting. These moist pumpkin bars have all the best flavors of fall with a rich and creamy frosting.
Pumpkin Bars with Cream Cheese Frosting
Can I Use Ready-Made Frosting for These Pumpkin Cheesecake Bars?
If you want to save time when it comes to frosting these pumpkin cheesecake bars, you can use store bought cream cheese frosting. You can find cream cheese frosting in the baking aisle with the cakes and other frostings. While the consistency of store bought frosting is a little different than this recipe, it will still taste amazing.
How Long Do Pumpkin Bars Last
When you make these pumpkin bars you will want to store them in the refrigerator. This is because of the cream cheese frosting. The bars will last about 5 days when you have them stored in the refrigerator. Make sure that you have the baking pan wrapped in plastic or remove them and store them in an airtight container. This will keep them fresh for as long as possible. If you will not finish them before they go bad, you can freeze them.
Can You Freeze This Pumpkin Squares Recipe?
I love it when I can freeze a dessert. Then I can have it on hand whenever I want it without having to make it all the time. Sometimes I make a double batch and sometimes I take the batch I made and freeze half of it. I like to cut the bars first before freezing them on a plate or a baking sheet. The pumpkin bars are best when you freeze them before moving them to plastic wrap. This makes sure that the frosting does not stick to the plastic wrap. When you are ready to thaw the pumpkin bars, remove the plastic wrap before it thaws.
Ingredients for Pumpkin Bars
- Granulated sugar
- Vegetable oil
- All-purpose flour
- Baking powder
- Ground cinnamon
- Baking soda
- Cream cheese,
- Butter or margarine
- Confectioners’ sugar
- Vanilla extract
How to Make Pumpkin Bars with Cream Cheese
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.
Now, remember to save this recipe on Pinterest for later 🙂
Want more pumpkin desserts?
- Pumpkin Spice Doughnuts – If you’re a pumpkin spice lover like me, you absolutely MUST try these pumpkin spice doughnuts! They are so tasty and much easier to make than you may think! No frying required! Pumpkin donuts are easy to make for breakfast!
- Pumpkin Caramel Latte Cupcake -These pumpkin caramel latte cupcakes combine two of fall’s most popular flavors and taste phenomenal. You will be in food heaven when you bite into the moist cupcakes and taste the cinnamon frosting and caramel drizzle.
- Pumpkin Bread with maple icing -This pumpkin bread recipe is an easy pumpkin bread that’s great for sharing…if you can stop yourself from eating the entire loaf yourself!
- Pumpkin Cheesecake Bars Recipe – Wait until you taste this amazing pumpkin cheesecake. It is the best pumpkin cheesecake I have ever tasted. One bite and you will see. You will enjoy this all pumpkin season.
- Pumpkin Meringue Pie Recipe – This pie has all of the traditional flavors of pumpkin pie but it is topped with a luscious meringue. This is one of those desserts that leave you begging for more. This is perfect for all of those holiday parties this time of year.
For the Pumpkin Bar:
- 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
- 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
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