Pumpkin Bars With Cream Cheese Frosting (Printable)

Moist spiced pumpkin bars with creamy vanilla frosting for fall gatherings

# What You’ll Need:

→ For the Pumpkin Bars

01 - 1 3/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 1/2 teaspoons ground cinnamon
08 - 1/4 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1/2 cup vegetable oil
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups pumpkin puree (not pumpkin pie filling)

→ For the Cream Cheese Frosting

14 - 8 oz cream cheese, softened
15 - 1/4 cup unsalted butter, softened
16 - 2 cups powdered sugar, sifted
17 - 1 teaspoon vanilla extract
18 - Pinch of salt

# How-To Steps:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or lightly grease with cooking spray.
02 - In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well blended.
03 - In a separate bowl, whisk vegetable oil, eggs, and vanilla extract until smooth. Add pumpkin puree and mix until fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently just until combined—be careful not to overmix, which can make the bars tough.
05 - Spread batter evenly in the prepared pan. Bake for 22-27 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting.
06 - Beat cream cheese and butter together until smooth and creamy. Add powdered sugar, vanilla extract, and salt; continue beating until light and fluffy.
07 - Spread frosting evenly over the cooled bars. Cut into squares and serve.

# Expert Tips:

01 -
  • The texture is impossibly moist and tender, almost like a cross between cake and a brownie
  • Frosting to cake ratio is absolute perfection in every bite
  • They actually taste better the next day, making them perfect for make ahead situations
02 -
  • Room temperature ingredients for both the batter and frosting make a huge difference in final texture
  • Overmixing the batter creates tough bars so stop as soon as flour disappears
  • Bars must be completely cool before frosting or the frosting will slide right off
03 -
  • Line your pan with parchment paper overhanging the sides for effortless removal and cutting
  • Use the back of a spoon to create pretty swirls in the frosting instead of perfectly smooth tops

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