Pumpkin Bars with Cream Cheese Icing Recipe

Introduction

These pumpkin bars are moist, flavorful, and perfect for any pumpkin lover. Topped with a creamy cream cheese icing, they make a delightful treat for autumn gatherings or cozy afternoons.

Ingredients

• 4 large eggs, room temperature
• 1 to 2/3 cups sugar
• 1 cup canola oil
• 1 can (15 ounces) pumpkin
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Icing:

• 6 ounces cream cheese, softened
• 2 cups confectioners’ sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons 2% milk

Instructions

1. Step 1: Preheat the oven to 350°F. In a large bowl, beat the eggs, sugar, oil, and pumpkin together until well blended. You can mix this batter by hand, with a stand mixer fitted with the paddle attachment, or an electric hand mixer—choose what works best for you.
2. Step 2: In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Gradually add this flour mixture to the pumpkin mixture in two or three additions, gently mixing after each to avoid overmixing, which can make the bars dense or tough.
3. Step 3: Pour the batter into an ungreased 15x10x1-inch baking pan. Bake for 25 to 30 minutes, or until the bars are set. If you use a 13×9-inch pan, the bars will be thicker but just as delicious. Allow to cool completely.
4. Step 4: To make the cream cheese icing, beat the softened cream cheese, butter, confectioners’ sugar, and vanilla extract in a small bowl until smooth and creamy. Add milk a little at a time to reach a spreadable consistency.
5. Step 5: Spread the cream cheese icing evenly over the cooled pumpkin bars. Refrigerate before serving.

Tips & Variations

• For a spiced variation, add 1/2 teaspoon ground nutmeg or ginger to the flour mixture.
• Use canned pumpkin puree labeled 100% pumpkin for the best texture and flavor.
• If you prefer a lighter icing, reduce the butter to 2 tablespoons and increase the cream cheese slightly.
• To avoid a soggy bottom, consider lining the baking pan with parchment paper, allowing the bars to lift out easily.

Storage

Store the pumpkin bars in an airtight container in the refrigerator for up to 5 days. You can also freeze the uniced bars for up to 3 months; thaw completely before adding the icing. To reheat, bring to room temperature or warm briefly in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin that has been cooked and pureed until smooth. Make sure to drain excess moisture to avoid thinning the batter.

Can these bars be made gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Ensure the blend includes xanthan gum for the best texture.

Pumpkin Bars with Cream Cheese Icing Recipe

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★★★★★

4.7 from 105 reviews

Delicious Pumpkin Bars featuring a moist, spiced pumpkin batter topped with creamy homemade cream cheese icing. Perfect for fall gatherings or anytime you crave a sweet, comforting treat.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 large eggs, room temperature
• 1 2/3 cups sugar
• 1 cup canola oil
• 1 can (15 ounces) pumpkin
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Icing

• 6 ounces cream cheese, softened
• 2 cups confectioners’ sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons 2% milk

Instructions

1. Combine the pumpkin mixture: Preheat your oven to 350°F. In a large bowl, beat the eggs, sugar, canola oil, and pumpkin until well blended. You can mix by hand, with a stand mixer fitted with a paddle attachment, or using an electric hand mixer – whichever you prefer.
2. Combine and add the flour mixture: In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Gradually add this flour mixture to the pumpkin mixture in two or three additions, gently mixing after each until fully incorporated. Avoid overmixing to prevent dense bars.
3. Bake the bars: Pour the batter into an ungreased 15x10x1-inch baking pan. Bake in the preheated oven for 25 to 30 minutes or until set and a toothpick inserted comes out clean. If using a 13×9-inch pan, expect thicker bars. Allow the bars to cool completely in the pan.
4. Make the cream cheese icing: In a small bowl, beat the softened cream cheese, butter, confectioners’ sugar, and vanilla extract until creamy and smooth. Add 1 to 2 tablespoons of 2% milk, little by little, until the icing reaches a spreadable consistency.
5. Spread the icing: Evenly spread the cream cheese icing over the cooled pumpkin bars. For best results, store the finished bars in the refrigerator until serving.

Notes

• You can mix the batter by hand or with any mixer – all work well.
• Adding the flour gradually and mixing gently prevents dense or tough bars.
• The bars can be baked in either a 15x10x1-inch pan or a 13×9-inch pan; the latter will yield thicker bars.
• Store finished bars refrigerated to keep the cream cheese icing fresh.
• Allow bars to cool completely before icing to prevent melting.

Keywords: Pumpkin Bars, Pumpkin Dessert, Cream Cheese Icing, Fall Dessert, Easy Pumpkin Recipe