Best EVER Pumpkin Bars with cream cheese frosting are moist, soft, and delicious—a perfect dessert or snack.
These pumpkin bars are light and fluffy in texture yet moist. They’re not as dense as pumpkin bread or other pumpkin cakes. They practically melt in your mouth.
These bars have the most tender crumbs, and cream cheese frosting on top adds the best finishing touch. They might be your new favorite this fall season.
Reflecting back now on my childhood, my “foodie” type attitude started a long time ago, and I just didn’t know it. So many of the things I love are from my time growing up.
As I went to make these bars I started to think about all the times I ate them as a child and can you guess where that was? Camping! My mom’s friend Jean made these every Christmas and for our camping trips.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
Why I Love This Recipe for pumpkin bars
how to make pumpkin bars
For this recipe, grease a 13″x 18 ” half-sheet pan, but you can also use a 9×13″ pan if you want thicker bars.
Whisk the eggs, oil, sugar, and pumpkin in a large mixing bowl. Sift the dry ingredients into the pumpkin mixture and stir just until combined.
Pour the batter into the prepared baking pan. Depending on the size of your pan, bake the bars at 350°F for:
- Jelly roll pan: 20 to 25 minutes
- 9×13″ baking pan: 25 to 30 minutes
Be sure to check with a toothpick that the bars are done, and then cool them in the pan before frosting and slicing.
Cream Cheese Frosting
While the bars cool, you can make the frosting.
Mix the butter and cream cheese in a large bowl with an electric mixer. Add the powdered sugar a cup at a time with the mixer on low speed until the frosting is smooth and creamy. Beat in the almond extract, and then it’s ready to use.
Once the cake is cooled, spread the frosting over the top. Slice and then use an offset spatula to lift the individual bars out of the pan easily.
Toppings
You can add some topping to give the bars a unique look and more texture and flavor.
- Sprinkle toasted chopped nuts over the top of the frosting. Candied walnuts or pecans would be delicious.
- A sprinkle of cinnamon or pumpkin pie spice adds a nice touch, too.
- Mini chocolate chips would be a fun decoration.
When these bars are baking in the oven, waiting for them to finish is almost impossible. They will fill your house with the most beautiful scent. But the first bite is even better – these soft, fluffy pumpkin bars with cream cheese frosting won’t last long when you make a batch.
More tasty pumpkin desserts
Pin to Pinterest.
Best EVER Pumpkin Bars with Cream Cheese Frosting
Ingredients
Pumpkin Bars
- 4 eggs
- 1 cup canola oil
- 2 cups sugar
- 15 ounces canned pumpkin
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
Cream Cheese Frosting
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1 tablespoon almond extract
- 1 tablespoon milk room temperature
Instructions
Pumpkin Bars
- Preheat oven to 350°F. Grease a half sheet pan (13"x18") and set aside.
- Mix eggs, oil, sugar, and pumpkin in a large bowl. Sift remaining ingredients and combine with the pumpkin mixture. Pour into prepared pan.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean and the cake springs back when lightly tapped. Let cool while you prepare the frosting.
Cream Cheese Frosting
- In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
- Once the cake is cooled, frost, slice, and enjoy!
YUMMY Love me some pumpkin bars!!!
Looks wonderful! I love pumpkin bars. Pinning.
YUM! I love anything pumpkin and the cream cheese frosting looks amazing! 🙂 Thanks for sharing & I pinned to make for later! 🙂
These look amazing! I’m pinning to my baking board. Stopping in from DBB. Stop by when you can. Always nice to stop by & see what you are making.
These look amazing.
Have a great week.
Debi and Charly @ Adorned From Above
http://www.adornedfromabove.com
I have been searching for a really good pumpkin bar recipe, and I think my search is over! These look amazing Sandra!!
Hi Sandra! Thanks for linking up last week to the Sweet Wednesday Link Party! Your delicious recipe is one of my Top Features tonight! Stop by and grab a Featured Button at: http://www.my-sweet-mission.com/2013/11/top-features-from-swlp-12-all-things.html
Happy Thanksgiving to you and your family!
Heather
MySweetMission.net
Pumpkin Bars are one of my favorite Fall treats! They sound great! 🙂 Thanks so much for linking to Freedom Fridays! I’ve pinned this and have it scheduled to be shared on FB today 🙂 Have a Happy Thanksgiving – we hope you’ll join us again this week! {hugs}
If I don’t put frosting on, can I freeze this? Would be nice to make some now with fresh apples and have it in the middle of Feb. with hot cocoa.
Vicki –
Yes, if you don’t put the frosting on they are great to freeze! I love the idea of fresh apples!
Enjoy!
Sandra
Perfect fall dessert. I know a lot of people who would love these!
Pumpkin bars are one of my favorite fall treats. That sweet pumpkin with the cream cheese frosting? MmmMMM. Heaven.
HIghly recommended! Tried this with my family and we all loved it!
These Pumpkin Bars would disappear in our house!
Such a fantastic fall treat! I can’t wait to try these! They look incredibly delicious!
I am in love with these pumpkin bars! They are absolutely amazing!
The combo of pumpkin and cream cheese is to die for! loved every bite!!!
The cream cheese icing alone makes it worth making this. Just save some for the bars1