These pumpkin bars with cream cheese frosting are an easy and delicious fall dessert you will want to make year after year! My super simple, sweet, tangy cinnamon cream cheese frosting comes together quickly! If you're craving fall flavors, these dessert bars will hit the spot!
Easy Pumpkin Bars Recipe
Once August rolls into September, I start craving all things pumpkin pie (particularly pumpkin spice recipes)! These dessert bars have it all, including a cinnamon cream cheese frosting for the perfect finishing touch.
These tasty sheet cake squares are one of my number one requested recipes for fall parties! And why not? They're so easy to make, and everyone loves them!!
Jump to:
- Easy Pumpkin Bars Recipe
- 🥘 Pumpkin Bars With Cream Cheese Frosting Ingredients, Notes, & Substitutes
- 🔪 How To Make Pumpkin Bars With Cream Cheese Frosting
- 💭 Angela's Pro Tips & Notes
- 🥡 Storing
- ❓ Can I Use Fresh Pumpkin Instead Of Canned Pumpkin Puree To Make Pumpkin Bars?
- ❓ What Frosting Goes Best With Pumpkin Bars?
- ❓ What Can I Add To My Pumpkin Bars?
- 📖 Recipe Card
- 💬 Reviews
🥘 Pumpkin Bars With Cream Cheese Frosting Ingredients, Notes, & Substitutes
Pumpkin Bars
- Eggs - 4 large eggs at room temperature.
- Sugar - 1 ⅔ cups of granulated sugar or a sugar substitute.
- Coconut Oil - 1 cup of melted and cooled coconut oil, a coconut oil substitute, or your preferred neutral-flavored cooking oil.
- Pumpkin Puree - A 15-ounce can of pumpkin puree. I do recommend Libby's brand pumpkin puree for the best results. This brand has less moisture and yields better taste and texture.
- Vanilla Extract - 1 teaspoon of vanilla extract or a vanilla extract substitute. Add up to 2 teaspoons of vanilla extract or vanilla bean paste to this tasty tray bake.
- Baking Powder - 2 teaspoons of baking powder or a baking powder substitute.
- Cinnamon - 2 teaspoons of ground cinnamon.
- Pumpkin Pie Spice - 2 teaspoons of pumpkin pie spice (see my recipe or use store-bought).
- Baking Soda - 1 teaspoon of baking soda or a baking soda substitute.
- Salt - 1 teaspoon of salt.
- All-Purpose Flour - 2 cups of all-purpose flour or a flour substitute (spooned and leveled).
Cinnamon Cream Cheese Frosting
- Cream Cheese - 8 ounces of cream cheese softened at room temperature to make that tangy flavor everyone loves in a cream cheese frosting.
- Butter - ½ cup of salted butter softened at room temperature or a butter substitute.
- Confectioner's Sugar - 3 cups of powdered sugar or a confectioner's sugar substitute.
- Heavy Cream - 2 tablespoons of heavy cream or a heavy cream substitute.
- Vanilla Extract - 1 teaspoon of vanilla extract or vanilla bean paste.
- Ground Cinnamon - ¼ teaspoon of ground cinnamon.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Pumpkin Bars With Cream Cheese Frosting
You could always save time by mixing some cinnamon into store-bought cream cheese frosting (but homemade is much better)! Grab a 9x13 baking dish, your measuring utensils, a whisk, a silicone spatula, a mixing bowl, and a stand or hand mixer to get started.
This recipe makes 12 dessert bars. Slice the bars smaller to serve a large crowd.
Make the Pumpkin Bars
Preheat your oven to 350°F (175°C/Gas Mark 4) and lightly spritz a 9x13 baking dish with nonstick cooking spray.
Step 1: Whisk liquid ingredients. In a large mixing bowl, whisk together 4 large eggs (200 grams), 1 ⅔ cups (33.33 grams) of sugar, 1 cup (236.59 milliliters) of coconut oil, 15 ounces (425.2 grams) of pumpkin puree, and 1 teaspoon (4.93 milliliters) of vanilla extract until well combined.
Step 2: Add dry ingredients. Stir in the 2 teaspoons (8 grams) of baking powder, 2 teaspoons (4 grams) of cinnamon, 2 teaspoons (4 grams) of pumpkin pie spice, 1 teaspoon (4 grams) of baking soda, and 1 teaspoon (6 grams) of salt. Once everything is combined, mix in 2 cups of all-purpose flour until just combined.
Step 3: Bake. Pour your batter into your prepared baking dish, using a silicone spatula to spread it into an even layer. Then, bake it in the oven at 350°F (175°C/Gas Mark 4) for 30-35 minutes, or until a toothpick inserted into the center comes out clean with no wet batter sticking to it.
Step 4: Cool. Remove the baked bars from the oven and let them cool completely before frosting them.
Prepare the Frosting
Step 5: Beat cream cheese and butter. Using an electric mixer or stand mixer, beat the softened 8 ounces (226.8 grams) of cream cheese and ½ cup (113.5 grams) of butter until nice and smooth.
Step 6: Make frosting. Add the 3 cups (360 grams) of confectioners sugar, 2 tablespoons (29.57 milliliters) of heavy cream, 1 teaspoon (4.93 milliliters) of vanilla extract, and ¼ teaspoon (0.5 grams) of ground cinnamon and mix until thoroughly combined.
Frost the Bars, Slice, and Serve
Step 7: Frost pumpkin bars. Once your pumpkin bars have fully cooled, frost them using an offset silicone spatula.
Step 8: Enjoy. Serve as-is or garnish with a dusting of cinnamon, some candy pumpkins, or your favorite variety of crushed nuts.
These pumpkin bars and a warm glass of apple cider are one of our favorite treats after trick-or-treating! You can find more delicious recipes to make with canned pumpkin here!
💭 Angela's Pro Tips & Notes
- For extra clean cuts, place your frosted pumpkin bars into the fridge for an hour or two before slicing (but you can serve them immediately after frosting them if you prefer).
- A dusting of cinnamon makes these bars look extra elegant. Add chopped nuts for a crunchy texture, or place a fun candy pumpkin on each square! Chocolate chips would make a sweet and delicious stir-in.
- You can lighten up your pumpkin bars by using a combination of ½ cup of unsweetened applesauce and ½ cup of oil instead of the full 1 cup of oil.
🥡 Storing
Leftover bars can be refrigerated in an airtight container for up to 1 week. The frosting on its own can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month (thaw before using).
How To Freeze
You can bake and freeze the bars for up to 2 months without the frosting. First, slice and wrap the bars individually in plastic wrap.
Then, gently place them into a storage bag or container and freeze them for up to 2 months. Thaw in the fridge when ready.
>>>>See all of my recipes here<<<<
❓ Can I Use Fresh Pumpkin Instead Of Canned Pumpkin Puree To Make Pumpkin Bars?
Yes, you can use fresh pumpkin puree, but canned pumpkin puree is convenient and works just as well! Be sure to drain the excess liquid if using homemade pumpkin puree.
❓ What Frosting Goes Best With Pumpkin Bars?
I am partial to this cinnamon cream cheese frosting, but regular cream cheese frosting or even a vanilla buttercream would also be tasty. If you aren't a frosting fan, you could even lightly drizzle it with a quick vanilla icing! Learn all about frosting vs icing vs glaze here!
❓ What Can I Add To My Pumpkin Bars?
If you want to incorporate a little crunch, mix some chopped walnuts or pecans into the batter. You could also try adding chocolate chips (white or semi-sweet chocolate would be delicious)!
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📖 Recipe Card
Pumpkin Bars With Cream Cheese Frosting
Ingredients
Pumpkin Bars
- 4 large eggs (at room temperature)
- 1⅔ cups sugar
- 1 cup coconut oil (melted and cooled, or your preferred neutral-flavored cooking oil)
- 15 oz pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- 2 teaspoon pumpkin pie spice (see recipe or use store-bought)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups all-purpose flour (spooned and leveled)
Cinnamon Cream Cheese frosting
- 8 oz cream cheese (softened, at room temperature)
- ½ cup butter (salted butter, softened, at room temperature)
- 3 cups confectioners sugar
- 2 tablespoon heavy cream
- 1 teaspoon vanilla extract (or vanilla bean paste)
- ¼ teaspoon ground cinnamon
Instructions
Make the Pumpkin Bars
- Preheat your oven to 350°F (175°C/Gas Mark 4) and lightly grease a 9x13 baking dish with nonstick cooking spray.
- In a large mixing bowl, whisk together 4 large eggs, 1⅔ cups sugar, 1 cup coconut oil, 15 oz pumpkin puree, and 1 teaspoon vanilla extract until well combined.
- Stir in the 2 teaspoon baking powder, 2 teaspoon cinnamon, 2 teaspoon pumpkin pie spice, 1 teaspoon baking soda, and 1 teaspoon salt. Once everything is combined, mix in 2 cups all-purpose flour until just combined.
- Pour your batter into your prepared baking dish, using a silicone spatula to spread it into an even layer. Then, bake it in the oven at 350°F (175°C/Gas Mark 4) for 30-35 minutes, or until a toothpick inserted into the center comes out clean with no wet batter sticking to it.
- Remove the baked bars from the oven and let them cool completely before frosting them.
Prepare the Frosting
- Using an electric mixer or stand mixer, beat together the softened 8 oz cream cheese and ½ cup butter until nice and smooth.
- Add the 3 cups confectioners sugar, 2 tablespoon heavy cream, 1 teaspoon vanilla extract, and ¼ teaspoon ground cinnamon and mix until thoroughly combined.
Frost & Serve
- Once your pumpkin bars have fully cooled, frost them using an offset silicone spatula.
- Serve as-is or garnish with a dusting of cinnamon, some candy pumpkins, or your favorite variety of crushed nuts.
Notes
- For extra clean cuts, place your frosted pumpkin bars into the fridge for an hour or two before slicing.
- A dusting of cinnamon makes these bars look extra elegant. Add chopped nuts for crunch texture, or place a fun candy pumpkin on each square!
Chocolate chips would make a sweet and delicious stir-in. - You can lighten up your pumpkin bars by combining ½ cup of unsweetened applesauce and ½ cup of oil instead of 1 cup of oil.
- Store any leftover bars in the refrigerator for up to 1 week.
- You can also freeze these bars, but I recommend doing it without the frosting and then frosting them when ready to serve. To do so, wrap the bars individually in plastic wrap. Gently place them into a storage bag or container and then freeze them for up to 2 months. Thaw in the fridge when ready.
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