Pumpkin Bars with Cream Cheese Frosting
Canned pumpkin puree and oil (instead of butter) keep the crumb dense and moist without the bars turning cakey or dry, and a tangy cream cheese frosting balances the warm spices instead of just piling on more sweetness.
- Prep
- 15 min
- Cook
- 28 min
- Total
- 1 hr 43 min
- Servings
- 24
Ingredients
- 1 3/4 cups canned pumpkin puree
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- 4 large large eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 1/2 tsp vanilla extract
Nutrition per serving
- Calories
- 320
- Protein
- 3g
- Carbs
- 40g
- Fat
- 17g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan, or line it with parchment paper leaving an overhang on two sides.
- 2In a large bowl, whisk together the pumpkin puree, granulated sugar, oil, and eggs until smooth and fully combined.
- 3In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
- 4Add the dry ingredients to the pumpkin mixture and stir just until no streaks of flour remain.
- 5Pour the batter into the prepared pan and spread it into an even layer.
- 6Bake for 25-30 minutes, until the center springs back when lightly pressed and a toothpick inserted into the middle comes out clean.
- 7Let the bars cool completely in the pan, about 1 hour, before frosting.
- 8In a clean bowl, beat the softened cream cheese and butter together until smooth with no lumps, 1-2 minutes.
- 9Add the powdered sugar and vanilla and beat on low until combined, then increase speed and beat until light and fluffy.
- 10Spread the frosting evenly over the cooled bars, then cut into squares to serve.
Tips & variations
- Swap half the granulated sugar for light brown sugar for a deeper, more caramelized flavor in the crumb.
- Fold 1 cup chopped toasted pecans or walnuts into the batter for texture.
- One and a half teaspoons of pumpkin pie spice can replace the cinnamon and ginger if that's what's on hand.
- For frosting that slices cleanly instead of smearing, refrigerate the finished bars for 30 minutes before cutting.
Storage & reheating
Store frosted bars covered in the refrigerator for up to 5 days; cream cheese frosting isn't stable at room temperature for more than a couple of hours. To freeze, wrap the bars unfrosted in plastic wrap and foil and freeze for up to 3 months, then thaw and frost before serving.
Tips from the Tulo kitchen
- Use plain canned pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices that will throw off the recipe.
- Let the cream cheese and butter come fully to room temperature before beating, or the frosting will stay lumpy no matter how long it's mixed.
FAQ
Can I use fresh roasted pumpkin instead of canned puree?
Yes, but drain it well in a fine-mesh strainer or cheesecloth first. Canned puree is much drier than fresh, and the extra moisture in fresh puree can make the bars gummy.
Can I bake this as a layer cake instead of bars?
Yes. Divide the batter between two greased 9-inch round cake pans and reduce the bake time to 20-22 minutes, checking for a clean toothpick.
Why did my pumpkin bars sink in the middle?
This is almost always underbaking, or opening the oven door in the first 20 minutes, which lets cold air in before the center has set enough to hold its structure.
Can frosted pumpkin bars be frozen?
They can, but cream cheese frosting turns slightly grainy after freezing and thawing. Freezing the bars unfrosted and adding the frosting after thawing gives a better texture.
